Hot noodles and egg filling cakes

1

Add a small amount of salt and oil to the flour, heat the dough with boiling water, mix it into a soft dough, wake up and cool thoroughly (no photos were taken during the dough mixing process)

2

Take a piece of dough, knead it into a long strip, and roll it into a rectangular dough sheet

3

Brush the dough sheet with oil and sprinkle salt and five-spice powder on the surface

4

Fold the surface in half and brush oil again

5

Roll loose from one end

6

Roll, roll

7

Close it (it looks like a rose when it is not closed)

8

Press flat and roll into cake

9

Bake until the cake bulges, add the egg mixture blended with chopped green onion

10

Disperse chopped green onion and egg liquid into every corner of the cake

11

It's out of the pot, let's eat (no one helped take pictures, so there are no pictures when filling the egg liquid. There is a chance to make up for it)

Wordy and wordy: 1. After the noodles are cooked, they are soft and sticky, and must be cooled thoroughly. If the noodles are still warm, start operating, the first thing will get to your hands. Second, the cake will be sticky and has a bad taste after it is cooked. 2. It is best to press the rolled dough horizontally flat, so that the layers are more suitable for filling eggs. 3. The best time to fill egg liquid is when the cake bulges up. It is easier to operate when the cake skin is a little hard. Opening the cake from the middle is more suitable for novices. Egg liquid should be poured into every corner of the cake! Every time the pancake is pancake, the big seedlings will eat too much, and the small seedlings will also clamor to eat. Mom said Pancakes got her true legacy! Don't laugh at the level of housewives who cannot reach the level of elegance