How to make an omelet?

Egg cake is a traditional name of Han nationality originated from Xinyang, Henan Province, and is deeply loved by local residents. Pour the egg liquid into the half-cooked cake and continue to fry. The crust of the cake is crisp and the eggs are delicious. Egg filling cake is also a kind of breakfast, with eggs and vegetables, which is nutritious and convenient. ?

Egg cake

1. First, we prepare 200 grams of flour, scald one-third of the flour with 40 ml of boiling water, and mix the rest with 80 ml of clear water. After stirring until there is no dry flour, we knead the two kinds of flour together. The noodles made in this way are soft and chewy.

2. After kneading, sprinkle vegetable oil evenly. Vegetable oil can make cakes softer but not harder when they are cold. Knead for about 2 minutes, smooth the dough, cover the lid, and seal the dough for 15 minutes to relax the gluten, so that the dough will be softer and more malleable.

3. When baking noodles, we prepare pasta, prepare 50 grams of flour, add 40 ml of vegetable oil to the pot, and take out the pot when the oil temperature rises to 70%. Pour the hot oil on the flour, stir it into sticky pasta, and let it stand and cool for later use. The dough can isolate the dough, which is the key to the delamination and bubbling of the dough.

4./kloc-After 0/5 minutes, we spread the bottom on the chopping board and take out the baked dough. Don't knead the dough directly into long strips, which will easily cause the dough to harden and destroy the ductility. Next, three or four doughs are flattened and rolled into a round dough.

5. Put a proper amount of cakes in the middle of the dough. Don't touch the edge of the cake. It's not easy to pinch the opening like a steamed stuffed bun. Excess dough is compacted to prevent air leakage. If it leaks, it won't bubble when cooking. Put the sealing face of the finished blank down on the chopping board, cover it with fine cloth and relax it for 5 minutes, which makes it easier to roll it open and not easy to break the skin.

6. In the noodle time, we prepare stuffing, prepare a few washed leeks, or change them into shallots or garlic sprouts, cut them into pieces and put them in a basin, beat in four eggs, add 2 grams of salt, and stir well for later use.

7. We take out the baked blank, press it back and forth, flatten the blank, and gently roll it into round pancakes in all directions, which will make it easier to roll the dough evenly and facilitate foaming and layering. We must not break the skin, or the cake won't bulge.

8. After the cake blank is made, we start baking. Turn the pan to low heat and brush the vegetable oil evenly. When the oil temperature is 50% hot, put the cake blank into the pot and bake for 30 seconds. After the edge of the cake changes color, pour a layer of vegetable oil on it to lock the moisture in the cake and make it softer inside.

9. Then we turn the cake upside down. At this time, the cake is like an inflatable balloon. The bigger the bulge, we poke a hole in the crust of the cake, pour the egg liquid into it, then turn the cake over and bake it 1 minute. After the egg liquid is completely solidified, turn it over again, and when the edge of the baked cake bulges again, you can go out of the pot.

We brush our favorite dipping sauce on the crust, wrap it with lettuce leaves, and sandwich it with ham or lunch meat, which is more delicious. We can make a rough cake in advance, wrap it in plastic wrap, and put it in the refrigerator for refrigeration. We can make it whenever we want, which is very convenient and fast.

Technical points:

1. Cold water and hot water mixed dough is more suitable for making pies, soft and firm.

2. When wrapping cakes, don't stick the cakes on the edge of the dough, so as not to pinch the edges together and cause air leakage.

3. When rolling the dough cake, you must gently press it in all directions, so as to roll the dough evenly and facilitate layering. Don't roll up the broken skin, or the cake won't bulge.