Authentic filling method, technology and formula of egg cake

Egg cake is a common breakfast on my dining table. Eggs are fragrant, soft and delicious. A simple cake with eggs and vegetables is rich in vitamins, protein and carbohydrates. It is nutritious and delicious, light and easy to digest, simple and fast. It's the perfect breakfast.

The name "omelet" illustrates its practice. Generally speaking, it is to make the cake swell during baking by a certain method, and then take the opportunity to pick it up and pour the egg liquid into it. The cake baked in this way has tender eggs in the thin crust, which is wrapped with thick egg fragrance, and the egg liquid makes the cake softer and more delicious. The two complement each other and blend perfectly. This is the flavor and characteristics of egg filling cake.

So how do you make an omelet?

The common practice of filling cakes with eggs;

material

300 grams of flour, 90 grams of boiled water, 90 grams of cold water, 3 eggs and a little salt.

condiments

30g of flour and 30g of edible oil.

Side dishes and seasonings

Lettuce leaves, soy sauce (or hot sauce, etc. ), salt

working methods

1. Pour 300 grams of flour into a basin, add a little salt, and stir well to increase the gluten of the dough. First, pour 90g boiling water into the dough, pour it while pouring, then pour 90g clear water into the dough, knead it into dough, and then cover the dough for 30min.

When making egg cake, use semi-hot noodles, and the ratio of water to flour is above 0.6, so that the mixed dough is soft and easy to operate, and the baked cake is soft and firm. In addition, the batter can make the dough more elastic, increase the ductility of the dough, and will not shrink when rolling the cake. This question has been said many times before, so I won't repeat it here.

2. Put 30g flour into a bowl, pour 30g cooked oil and stir until there is no pimple. In this way, thick cakes are made, and the ratio of oil to flour is 1: 1. The cake made by this ratio is not easy to leak oil, but it has certain fluidity, which can make the cake swell well in the future.

3. Beat the eggs into the bowl, add appropriate amount of salt to taste, and beat into a uniform egg liquid for later use.

4. Take out the baked noodles, knead them directly into strips, and then cut them into preparations with uniform size. Roll the dough round and flatten it, and then cover it with a piece of cotton cloth to prevent it from drying out.

5. Take a noodle, roll it into the shape of steamed bun skin with a rolling pin, then wrap a proper amount of dough and close it like a steamed bun. Be careful not to put the cake in the closing part, otherwise it will spread easily. After putting away the mouth, tidy up the shape and gently press it with your hand to spread the dough evenly inside. Make all the dough in turn and cover it with cotton cloth.

6. Take a flat steamed stuffed bun, roll it gently with a rolling pin, and roll it gently on both sides in turn until it is rolled into a pancake. There are two skills in rolling the pastry here: gently rolling it and rolling it on both sides in turn, so that the thickness of the pastry is the same on both sides. In addition, it should be noted that there may be some bubbles in the rolling process, so be careful not to break the rolling surface, otherwise the skin will leak and it will not swell when it is turned over.

7. Oil the electric baking pan. After preheating, put the cake blank, brush the surface with a thin layer of oil, cover and bake for 20-30 seconds, then turn it over. After turning over, you can open the lid and bake it, which is convenient for the cake to bubble, and it is also convenient to observe the bubbling situation of the cake in time. Soon, the cake will slowly expand until it becomes a bulging fat man.

8. Quickly pick a hole in the skin, open it with chopsticks and pour the egg liquid in. This process must be rapid, because after the shell is broken, the gas in the cake will leak out quickly and the cake will collapse soon. We should pour in the egg liquid before the crust completely collapses, so that enough egg liquid can be poured in and the egg liquid can flow evenly and spread out in the cake.

9. After pouring the egg liquid, turn the cake over again and bake until the egg liquid is completely solidified. According to the situation, you can turn it over again in the middle.

The omelet is baked, because the egg liquid is salted, so the cake is salty, and with the strong egg fragrance, it is delicious to eat directly. You can also put some sauce on it according to your own preferences, roll lettuce leaves, ham sausage and so on. Therefore, it tastes more delicious and nutritious.

Several skills and points for attention in making omelet;

1, when making egg cake, use semi-scalded noodles, and the ratio of water to flour is above 0.6, so that the dough is soft and easy to operate, and the baked cake is soft and firm.

2. The dough crust can make the dough more elastic, increase the ductility of the dough, and will not shrink when rolling, so be sure to roll the dough thoroughly before rolling.

3. The oil-to-surface ratio is 1: 1, which is a thick dough point blended. It is not easy to leak oil, but it has a certain fluidity, which can make the cake swell well and is the most convenient to operate.

4. Because the eggs are cooked very quickly after entering the pot, it is too late to bake them now, so it is best to bake all the crispy buns first. However, because the dough is soft, in order to prevent the crispy buns from sticking together for a long time, we should first gently press the buns around so that the crispy buns can be evenly spread inside.

5. When rolling the cake, gently roll it and roll it on both sides in turn, so that the thickness of both sides of the rolled cake is the same. There will be some bubbles in the process of rolling, so be careful not to break them, otherwise the skin will leak and not blister when turning over.

6. The action of breaking the shell and filling the egg liquid must be continuous and rapid, because the gas in the cake will leak out quickly after breaking the shell and the cake will collapse soon. We need to fill in the egg liquid before the crust collapses completely, so as to fill enough egg liquid and let the egg liquid flow and disperse in the cake.

7, egg filling cake because it is thin, so the baking time is very short, about a cake in a minute, don't bake it for too long, resulting in biscuits and loss of softness.

Egg filling cake is simple, delicious and nutritious, which is a good choice for breakfast. Before going to bed at night, wrap the dough in plastic wrap and put it in the refrigerator. It's very convenient and quick to bake directly in the morning. With a bowl of soup or porridge, it is a comfortable, nutritious and delicious breakfast.