Minced egg cake

Minced egg cake

Introduction:

Production steps:

Step 1: add boiling water to the flour, stir with chopsticks to form flocs, and let cool slightly

Step 2: add a little bit of cold water and soften the dough. It's softer than the earlobe. Cover with a damp cloth or cover for 30 minutes

Step 3: divide the dough into 6 small pieces and knead them round

Step 4: take a small dosage and roll it into a pancake

Step 5: put a layer of oil on the bottom of the plate, put a cake skin, put a thin oil on the cake skin, then put a cake skin, put all the cake skin in turn

Step 6: put into the steamer, steam over high heat for about 10 minutes until the crust is well cooked and take out

Step 7: add a little salt and water to break the egg into egg liquid

Step 8: heat a little oil in the pan and pour in some egg liquid

Step 9: when the egg is not completely set, put on a steamed crust

Step 10: turn over the egg when the egg is set, and bake the cake until it is slightly golden

Step 11: with the egg side up, put the meat floss in the middle, sprinkle a little cooked sesame

Step 12: roll up along one side

Step 13: eat directly or cut into sections

Materials required:

Flour: a small cup (about 120g)

Boiling water: appropriate amount

Moderate amount: cold water

Eggs: 3

Salt: right amount

Water: moderate

Cooked sesame: right amount

Meat floss: moderate

Note: 1, boiling water and noodles with a little bit of cold water, so that a good dough pancake, taste soft but not lose gluten. 2, cake skin can be done more at a time, refrigerated or frozen in the refrigerator, as you eat, so that you do not have to get up early and noodles, very time-saving!

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Original