egg filling cake
By JaydeFriesen
This weekend is really sunny. It's really a pleasant thing to sleep with the warm sun until you wake up naturally! My husband went out to line up to wash the car. I stayed in bed and basked in the sun. I got up lazily. I was so hungry. I could have two meals on the weekend. It would definitely be a good choice to have some nutritious and hungry egg cakes in the morning.
Recipe Recommendations
Steps for egg filling cake
1
Stir the flour with boiling water until it is fluffy, and knead it with your hands into a smooth dough. The flour will be very sticky at first, so sprinkle dry the flour in moderation. Kneak the dough and leave it aside to wake for 10 minutes.
2
You can make the pastry inside when you wake up. I'll call it that for now. Put a small amount of dry flour in a bowl, add salt, five-spice powder, and oil, and stir well until a sticky paste, set aside.
3
Divide the awakened noodles into 5 evenly equal parts.
4
Roll into a 0.5 cm oval shape and apply with pastry.
5
Fold one end one-third of the way.
6
The other end is folded over and rolled into a rectangle with a rolling pin.
7
Add oil to the cake pan and heat it up, and put the rolled cake into the pan.
8
Put the cake into the pan and brown it on one side for about 30 seconds, then turn it over immediately.
9
At this time, large bubbles will appear on the surface of the cake.
10
When the bubbles are big enough, use chopsticks to open a gap, pour the beaten egg liquid into the cake, solidify it a little and immediately turn the cake over with the gap down.
11
Brush oil evenly on both sides of the cake and brown on both sides until golden brown.
12
Remove the pan, spread the sauce on the surface and roll the lettuce.
13
You can take the egg cake with the charred outside and tender inside!