The traditional old fashioned egg scramble method, how to make home cooked egg scones

Egg scones are prepared.

Ingredients: 300 grams of flour, 120 grams of hot water, 60 grams of cold water, five eggs (one for each cake), chopped green onions, salt, appropriate amount of oil.

Method: 1. Blanch the flour with hot water, then slowly add cold water and form a softer dough, and let it stand for half an hour;

2. Wipe a little oil on the dough to prevent sticking, and roll the dough into oval slices;

3. Apply a little oil and salt to the dough sheet and roll it up;

4. Cut into small pieces;

5. Flatten the dough horizontally and reunite;

6. Roll out into thin cakes;

7. Put an appropriate amount of oil in the pan and fry the cake until golden brown and ripe on both sides;

8. Mix eggs with chopped green onion and salt;

9. Use chopsticks to poke a small opening on the edge of the cake, and cut the layer inside the cake, and pour the egg wash into the cake;

When baked egg scones, you can see the yellow egg wash and green green onion inside through the thin crust, but the egg wash will not overflow.

Tips: 1. The dough for making cakes should be softer, and if you feel sticky, you can add a little less water. Be as soft as possible, like the dough in the picture, it's a little sticky (nian), but if you reconcile, it won't stick (zhan) the hand, the key is to make the dough;

2. The method of making this cake is similar to that of scallion pancakes, and the difference between scallion pancakes is that in addition to not adding chopped green onions (of course, you can also add chopped green onions, because the egg liquid is added, you don't need to add them), the most critical difference is that the scallion pancakes are rolled up and flattened in a circle, and after this egg pancake is rolled up, the dough should be flattened horizontally, so that the eggs can be poured into it in layers.

3. Different from the dough cake, I think this kind of hot dough cake is more delicious with a little more oil, of course, it also depends on personal taste.

The old-fashioned way of egg scones.

Materials. Plain flour 300g

Boiling water 90g

Cold water 105g

Eggs 4-6 pcs.

Lettuce leaves to taste.

About 3 tablespoons of bean paste.

6 ham sausages.

Plain flour (puff pastry) 30g

Edible oil (puff pastry) 30g

Steps. 1. Slowly add boiling water to the flour, add water while stirring with chopsticks, use boiling water to make the dough soft, stir into a flocculent shape with chopsticks, and then add cold water to continue stirring into a flocculent.

2. Knead the dough by hand, it doesn't matter if the dough is not very smooth at this time, wait until you wake up and then knead it to be smooth. Cover the plastic wrap and let it go for 15 minutes, you can put the plastic wrap in the refrigerator at night after closing, and then make cakes in the morning.

3. Stir the noodles and oil in the puff pastry part into a state without dry powder. After stirring, it can flow. The amount of oil and dough can be adjusted, and it is almost in this state.

4. Knead the dough after waking up.

5. Divide into 6 small dough and knead round.

6. Take one and roll it into small dough cakes. It is approximately 5cm in diameter.

7. Put a spoonful of puff pastry.

8. Wrap the mouth into a bun shape, and be sure to pinch the mouth tightly to avoid leaking oil when rolling it out.

9. Slowly flatten it first.

10. Roll out the cake and try to make it as thin as possible. It's okay to leak a little oil.

11. Brush a small amount of oil with an electric baking pan or frying pan and put the rolled cakes into the frying.

12. Turn over, and when the cake slowly puffs up and the two layers are separated, poke a hole with chopsticks.

13. Beat an egg and put it in a cup, this small cup with a sharp mouth is especially easy to use.

14. Use chopsticks with your right hand to pick up the hole in the cake and pour the egg into it. Pick up the cake and shake it so that the eggs are even. Fry on each side for about a minute until the eggs are set.

15. Brush with sweet noodle sauce.

16. Add lettuce and ham.

17. You can eat it when you roll it up, or you can cut it into sections and tie it with hemp rope, so that it is not easy for children to spread it out. The rest of the dough is also done in the same way.

Ingredients: flour; Excipients: eggs, lettuce.

Seasoning: hoisin sauce, garlic hot sauce, monosodium glutamate (can be omitted) chicken essence, red oil bean paste.

Step 1 Mix the flour with cold water and let the dough rise for 10 minutes, take a little flour, use cooking oil, add a little salt to make a thin puff pastry for later use.

2 Take out the dough that has been awakened, add a quarter of the hot noodles, mix them together, knead them into strips and then put the agent on them, smear them one by one with the thin puff pastry, wrap them tightly and let them rise for a moment again, roll out the cake blank into a cake, add a little oil to the pan, put it into the base wheel of the dough cake when the oil temperature is 5 into the heat, fry it until the cake is blistered and pierce it from the middle, pour the broken chicken Liangfeng Zhi egg into it, fry it until it is golden brown on both sides, add the hoisin sauce and garlic hot sauce, mix well with a little oil, smear it on the cake, add lettuce and eat.

Characteristics: Golden color, salty and crispy.

Ingredients: flour: 100 grams of flour, 3 grams of salt, 60 grams of water.

Puff pastry: 50 grams of flour, 25 grams of salad oil. Egg liquid:

1 egg, 10 grams of minced carrots, 10 grams of minced ham, 20 grams of minced mustard, 3 grams of light soy sauce, 1 gram of cooking wine, 10 grams of minced green onion.

Step 1 Pour the flour into a container.

2 Add 3g salt and warm water and stir into a dough and let rise for 20 minutes.

3 Add salad oil to the flour and form a puff pastry, and it will be ready to shape slightly.

4 Beat the eggs in a bowl and stir in the other seasonings.

5 Divide the dough into quarters.

6 Take one of the portions and press it flat (here you can press it flat, you don't need to roll it out).

7 Wrap in puff pastry.

8 Wrap and close.

9 Roll the cloak face down with a rolling pin.

10 Turn on the electric baking pan, turn on the heat only, adjust the temperature to your own suitable temperature, the temperature is enough, put the cake in for 10 seconds and turn it over.

11 And when he saw that the bread was bulging, he raised a horn with his chopsticks.

12 Pick a good look, enough to put eggs.

13 Pour in the mixture of eggs, and put more if you like more, and put less if you like less, for I have only one egg in so much flour;

14. The appearance after pouring is respectful;

15. Turn over again to make both sides golden brown.

Egg scones. Ingredients: 400 grams of wheat flour, 4 eggs, 1 tablespoon of salt, appropriate amount of chopped green onion, appropriate amount of vegetable oil, appropriate amount of favorite sauce.

Method: 1. Prepare 400 grams of wheat flour, put it in a large bowl, divide the flour into two from the middle with chopsticks, half of which is scalded with 100 ml of boiling water, and the other half is scalded with 140 ml of cold water and noodles. Once smooth, cover with a lid or plastic wrap and set aside to let rise for 30 minutes.

2. When it comes to resting time, we cut a little chopped green onion for later use, prepare a glass, beat in 4 eggs, add 1 tablespoon of salt, stir well with chopsticks in one direction, and then put the chopped green onion and stir it again.

3. After the dough is awakened, you don't need to knead the dough, just arrange it into long strips. Then use a knife to divide into small doses of about the same size, and try to divide them as evenly as possible. When rolling the skin, don't roll it too thin, brush half of the oil on each piece of dough, two dough skins, buckle up, and the edges must be pinched tightly to prevent air leakage.

Which side of the pie crust is thicker, use the early Zheng file to roll out the dough with a cane and roll it out first. After the crust is rolled out, cover with plastic wrap and let loose for 5 minutes.

4. After the electric baking pan is preheated, brush with a layer of oil, the oil temperature is 5 to heat, and put it into the pie crust. Turn on medium heat and brush it with another layer of oil to lock in the moisture inside the crust of Congtan, so that the cake tastes soft and not dry. Wait until the top starts to change color and turn over, and then wait for the crust to bulge.

The bubble is completely bulging, indicating that the crust is cooked, and it is ready to be punctured and poured in with egg mixture. Gently push the cake with a spatula to make the egg flow more evenly.

5. Turn over the egg liquid after it is set, fry it for about a minute, and then it can be out of the pan. 400 grams of flour, I made a total of 4 sheets, everyone refer to it. Spread it with your favorite sauce when eating, then roll it up and you're ready to go.

Pour the flour into a container, add salt and water and mix into a dough and let rise for 20 minutes; Add salad oil to the flour, mix into puff pastry, beat the eggs, and stir well; Wrap the awakened dough into the puff pastry, and roll it out with a rolling pin; Put the dough into the electric baking pan, turn it over after about 10 seconds, the cake is bulging, and pour in the egg mixture; Then turn the dough and bake it until golden brown, spread out the dough cake, brush with the sweet noodle sauce, put the bacon, ham and other ingredients on it, and roll it up.

How to make egg scones

Ingredients: 150 grams of flour, 1 egg, 60 grams of water.

Excipients: 25 grams of salad oil, 1 slice of lettuce, 2 slices of bacon, 10 grams of minced ham, 20 grams of minced mustard, 2 grams of sweet noodle sauce, 3 grams of light soy sauce, 1 gram of cooking wine, 10 grams of minced green onion, 3 grams of salt.

Steps to make egg scones:

1.Pour the flour into a container, add 3 grams of salt and warm water and stir into a ball, let rise for 20 minutes;

2.Add salad oil to the flour, and form a puff pastry, which can be slightly formed;

3.Beat the eggs in a bowl and pour in the prepared seasonings and stir well;

4.Divide the awakened dough into 4 parts, take a dough, press the flat wrap into the puff pastry, wrap the mouth, turn the mouth down, and roll it out with a rolling pin;

5.Turn on the electric baking pan, adjust the temperature to the right temperature, put the dough in, and turn it over after about 10 seconds;

6.Bulge the cake, pick up a corner with chopsticks, pour in the egg mixture, and then turn it over to burn both sides until golden brown;

7.Spread out the dough, brush with sweet pasta sauce, put bacon, ham, mustard and lettuce on top of the dough and roll it.

Tips: 1. Put salt in the flour, and the cake will be more chewy.

2. The noodles must be awake, otherwise it is not easy to operate.

3. After wrapping the cake, it must be closed down and rolled with a rolling pin, otherwise the skin will break.