egg-baked cake

Recipe Recommendations

• flour 150g
• eggs of 2
• dry leavened flour 2g
• baking powder 8g
• powdered sugar 30g
• water appropriate amount
• edible oil appropriate amount
• mustard appropriate amount
• cream appropriate amount

• other
• skills
• ten minutes
• ordinary

Steps for egg-baked cake

1

150g of ordinary flour, 2g of dried yeast flour, soaked in warm water,(you can use high-efficiency yeast powder instead, but I still like old flour fermentation)

2

Add water and 1 whole egg to mix into batter. Make sure the batter is even enough to hang chopsticks.

3

Add an egg to the batter, beat it, and sieve it

4

Take 8g of baking powder (80g in a bowl)

5

Add the baking powder to the sifted egg paste and mix well until the bubbles are fine.

6

Take 30g of powdered sugar,(80g in a bowl)

7

Add powdered sugar, stir well, sieve again, and let stand

8

Brush oil on the small pan to preheat, with the lowest internal heat. The first frying time, you need to wait for the pan to be slightly scalded. For each frying time in the future, just wait for the pan to rise slightly after brushing the oil

9

Prepare the stuffing when you are hot. This time, you use home-made mustard tuber. You can also add salad dressing, cream, jam, meat floss, sesame paste, sprouts, kohlrabi according to your preferences...

10

Use a spoon to scoop the egg paste into the pan, and shake it left and right to ensure that the thickness is even and just covers the bottom of the pan. I use a stainless steel spoon at home, which is exactly 2/3 of a spoon.

11

Fry until honeycomb eyes appear in the middle and the outer ring is thin and crispy

12

Add in the stuffing you prepared earlier

13

Fold it in half and pick it up. If you think it's not easy to do in half, use a toothpick to loosen one side and fold it, then pinch some kitchen paper in your hand, and then take it

14

The finished product tastes like this.

egg-baked cake Make Tips

Recipe Categories

• snack recipes
• Sichuan snack