Cream egg pie
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- eggs a
- boiling water 200 grams
- cold water 120 grams
- yeast 5 grams
- leek appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- shisanxiang appropriate amount
- salty and fresh
- fried
- an hour
- senior
Steps for Cream egg pie
1
First, 300 grams of flour will be added to the 200 grams of hot water, evenly mixed, and then hung to the temperature, then the remaining 150 grams of flour and an egg。
2
Add 100 grams of cool water。
3
Smash even。
4
The yeast is opened with warm water。
5
Joined in the noodles, smoothed by means of tools (because of the thinness of the noodles, the hand is more sticky)。
6
Nice noodles。
7
It is divided into 15 equals, with oil sealed over the face, covering the film, and room temperature is loose for more than half an hour。
8
The pickles are clean。
9
Cut to the end。
10
Fill it with a little oil。
11
Eggs stomp into the bowl。
12
Pick up the boiler。
13
When the oil is 70% hot, it pours into the eggs and spreads fast。
14
Salmons, chickens, pelicans, pepper powder, 13 fragrances。
15
Falling in eggs。
16
Combination is good, pie is good。
17
Take out a noodle and flatten with your hands。
18
Pack in。
19
The pasta's stretching is good enough to pack a lot of pie。
20
Keep your mouth shut and put it in an electric waffle。
21
After that, the cake is painted with oil and the pan is branded for two minutes。
22
Turn it over and brand it for another two minutes. Press the pressure round。
23
Pick up the pan。
24
The finished chart。
25
It's a big skin. It's a good one。Cream egg pie Make Tips
The ratio of flour to water (liquid) is about 1:7, with a thin layer of pasta, which is covered with oil and increases its dilatoryity。