egg filling cake
Egg filled cake is one of my family's favorite breakfasts.
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for egg filling cake
1
Prepare the flour.
2
Pour in 120 grams of boiling water and stir until thick and fluffy.
3
Pour in 60 grams of cold water.
4
Knead into a smooth dough. Let stand for 20 minutes.
5
Roll it into a large wafer.
6
Apply cooking oil. (I use small grinding oil).
7
Roll it up.
8
Cut into small pieces of suitable size.
9
Squish it directly.
10
Roll it into a round sheet.
11
Put the oil in the pan, add the dough after the oil is heated.
12
One side solidifies and then turns over.
13
The cake will bubble when it is 80% cooked. Use chopsticks to open an opening from one side and you can see that it is empty inside.
14
Take the eggs, beat them, and add chopped green onion and salt. Break it up for use. (This step can be done in advance).
15
Pour the egg mixture into the pancakes.
16
Let it solidify for a while.
17
You can also cover the lid and simmer for another minute or two to make the eggs better set. Turn over and fry well.
18
The delicious egg cake is ready. It is already delicious this way. You can also apply a little sweet flour sauce and roll it with lettuce.