The little burglar of egg scones and noodles, is the egg scones dead or the noodles? What s the tric

Egg scones and dough method:

1. Materials. 300 grams of plain flour, 2 eggs, about 180 grams of warm water, appropriate amount of lettuce, 1 teaspoon of salt, appropriate amount of sweet paste.

Second, the practice. 1.After dissolving in warm water and salt, pour into the flour in parts.

2.Stir with chopsticks while adding water to form a ball.

3.Knead into a smooth dough, cover with plastic wrap and leave at room temperature for 20 minutes.

4.The dough is divided into portions and is a little larger than an egg.

5.Roll out the small agent into 3 mm thick strips.

6.Evenly coat the surface of the dough sheet with a layer of oil.

7.Roll from one end to the other.

8.Pinch tightly at the closure.

9.After rolling, the dough stands up.

10.Press your palms flat from top to bottom.

11.Roll out into 3 mm thick flatbreads.

12.When the pan is hot, pour the oil, put in the pancakes, and sear over medium-low heat.

13.When the middle of the cake is bulging, quickly use chopsticks to puncture the bulging part to form a small opening.

14.Pour in the beaten egg mixture.

15.Turn over and burn the other side, and it can be served when both sides are golden.

16.Spread some diluted sweet pasta sauce with lettuce leaves and roll up to serve.

How to make egg scones:

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.

Detailed production 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; All kinds of snacks commercial store opening technology learning Jiawei front English b f t followed by 3 3 9.

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;

10. Cover the pot and fry for another minute on each side until the egg liquid solidifies.

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.

Dead face, but must wake up.

After making a good face, wake up for 10 to 15 minutes.

Tip: It is best to mix the flour with water first, then crack the eggs into it, and then put other seasonings and ingredients;

If you put flour at the end or water at the end, the eggs will easily wrap the flour, and the flour will be easy to clump and not easy to stir.

Egg scones are dead, but when mixing the dough, one-third of the flour must be scalded with boiling water, and the remaining two-thirds of the flour must be mixed with cold water. The result is not only soft but also chewy.

1. Mix the cold water surface and the hot water surface together, then knead evenly and let the surface rise for 30 minutes, which is the most critical step.

2. Egg scones are a snack made of eggs and flour, which is a characteristic traditional spot originating from Xinyang, Henan Province, and is deeply loved by local residents. Pour the egg mixture into the half-cooked cake, continue to fry and bake, the crust is crispy and the egg is fragrant.

1.Egg scramble is also a kind of breakfast, there are eggs, noodles, vegetables, nutritious and convenient, very popular with everyone, is one of the flavor foods in Henan, Hebei, Shandong, Shanxi. There are not only eggs, noodles, vegetables, nutrition, but also convenience and are very popular with everyone.

2.Put salt in the flour and the cake will be more chewy. Let go of the water cake and it will be soft. The dough should have deep handprints when gently pressed by hand, and the dough is relatively soft. Not only is it easy to operate, but the baked cake is not too hard.

The egg scramble is a dead dough, and in order to make the noodles strong, put a few eggs in the dough.

Ingredients: 1 kg of refined flour, 6 eggs.

Method steps.

1. Blanch the dough and knead it into a ball, and let it rise for half an hour.

Beat the eggs one by one, sprinkle with chopped green onions, add salt, pepper, chicken essence to season 2, knead the dough smooth, divide it into 6 parts, take one of them and divide it into two pieces, flatten each of them, brush oil on the surface of one of the pieces, and stack the two pieces of dough, the method is a bit like we make spring cake crust.

3. Roll out the two slices together into a suitable size Brush the oil in the pot, put the cake in it and fry it slightly on both sides 4. Use chopsticks to pick up the dough, you will find it very easy and easy, rest assured and bold to pour it. Fill in the eggs, cover, and continue to turn and cook.

5. After that, brush the finished egg cake with sauce and roll it with lettuce Precautions: When the dough cake is filled with eggs, pay attention to completely pouring the eggs into the dough cake.

Egg scones can be made both dead and leaven. The following is made with dough.

Tips for mixing noodles: 1. Knead the noodles several times to promote the starch and protein in the flour to fully absorb water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C.

2. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there are honeycombs in the group, there are many small ones, which means that they have been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

The noodles are warmed with salt water about a degree, so that the noodles are soft and firm.

1. Ingredients: 100 grams of all-purpose flour.

60 grams of warm water.

2 grams of salt (1 gram of noodles, 1 gram of egg mixture).

15 grams of cake flour (for puff pastry).

2 tablespoons of peanut oil (12 grams for puff pastry, for the rest of the pancakes)

Ground black pepper 1 gram.

Hot sauce 1 spoonful.

1 piece of lettuce.

Eggs two.

1 green onion.

Second, the practice of egg scramble.

1. Prepare materials.

2. Add an appropriate amount of warm water to the flour and stir slowly and evenly with chopsticks.

3. Mix into a softer dough, everyone should remember that the softer the dough, the better the cake.

4. Close the lid and let stand for more than half an hour.

6. Take a piece of dough the size of a bun.

7. After wrapping in a piece of puff pastry, wrap it tightly and knead firmly.

8. After rolling out the round cake with a rolling pin, pay attention not to use too much force, which is responsible for affecting the layering of the egg scramble.

9. Add a little clear oil to the pot.

10. Add a little cooking oil to the pan and put in the dough, and a large dough bubble will rise after a while.

11. Pick a small opening, beat the eggs and pour them directly into the cake.

12. Turn the crust to spread the eggs evenly in the crust. Turn the cake over and let the eggs heat evenly. After a while, the eggs are set and ready to come out of the pan.

13. Spread the sweet noodle sauce well, preferably the sweet noodle sauce of roast duck, not too salty.

13. Add lettuce and roll it up, you can also fry two slices of ham or tenderloin and add it, it tastes very good.

14 When breakfast was superb!

For dead noodles, the noodles are scalded with hot water when cooking, so the baked cakes are still very soft.

First: The Huawei phone cannot read the SD card after flashing, and the error message such as the SD card has been uninstalled is displayed.

Key points of blistering:

1.The dough should be soft, a bit like a fritter, just a little harder than the fritter. When mixing the dough, you should use force, so that the dough is easy to bulge.

2.Put oil, not just in the pan, but when the long strips are rolled into the dough, put the oil a little more, because it is necessary to bubble and prevent sticky hands.

3.After the coil, the rolling method is to flatten horizontally and then roll it so that it can be layered.

Remember the key point of foaming, basically, there will be no problem with successfully filling the eggs into it.

Here is the recipe for egg scones:

Materials: 400g of ordinary wheat flour, 180g of water at a temperature of about 65 degrees, 80g at a temperature of about 10-20 degrees, 8 eggs, 30g of chopped green onions, 30g of edible oil, 3g of edible salt.

Start making: Step 1: Put the flour in a basin, add water with high temperature, add it slowly, and do not pour it in at once. Then slowly add the cold water and knead it into a soft dough. Let it ferment naturally for 35 minutes.

Step 2: Apply a small amount of cooking oil to the panel, divide the dough into 8 portions and roll out long strips of dough sheets with a rolling pin.

Step 3: Apply a little oil and salt to the rolled dough sheet, stretch the dough sheet and roll it up slowly.

Step 4: Flatten the rolled dough horizontally, roll it out into a pancake, and shape it into a shape centered on the dough and one by one.

Step 5: Put it in the pot, the bottom of the pot must be kept at a high temperature, wait until one side is bulging, break an egg slightly, add a little chopped green onion, pour it into the cake, and then turn it over.

Step 6: Fry until both sides are golden brown and ready to cook.

Ingredients: flour, eggs, shallots, oil, salt, thirteen spices.

Method 1Suitable for the population to eat flour and form a dough for later use.

2.The dough is softer, and the dough can be pulled up to a large length with my hands.

3.One loaf, one egg, one shallot.

4.Chop the green onion and mix the green onion with the egg, add an appropriate amount of salt and stir well for later use.

5.Roll a piece of dough into a smooth horn shape according to the size of your own pot.

6.Roll out into long sheets and apply oil evenly with a brush.

7.Sprinkle with salt and thirteen spices.

8.Once the seasoning is evenly spread, the dough is lengthened and rolled from the bottom to the top.

9.After twisting the rolled dough roll in a twisted shape, press it flat.

10.Roll out into pan-sized sheets and set aside.

11.Put oil in the pan and put a little more oil than you normally would when you pancakes.

12.Warm the oil and add to the crust.

13.Once the dough has solidified, turn over and fry.

14.Pay attention to the changes in the dough, after turning the dough, it will bulge up a lot of bubbles when heated.

15.Use a spatula to poke the bubbles into them, pour the beaten egg mixture through the holes of the bubbles, and fry for a while until the eggs solidify slightly.

16.Flip over and fry the eggs in it.

The dumpling wrapper is transformed into an egg scramble, and the method is simple and you want to eat it when you look at it! Hand handicap must-have.

One pound of noodles and six taels of water (flour with five-star special fine), four taels of boiling water and two taels of cold water.

Steps to make egg scones.

1. After heating the cooking oil, pour it into the flour while it is hot, stir well to form a puff pastry, cool and set aside.

2Blanch the flour with boiling water, then slowly add cold water.

3. Mix into a soft dough, wrap it in plastic wrap and let it stand for half an hour.

4. Take out the dough and knead gently.

5Take a portion of dough and roll it out into long slices, spread it evenly with puff pastry, and sprinkle with a little salt.

6Fold in half, roll from one end to the other (roll slightly tighter) and pinch the dough tightly at the closure.

7. Once rolled, stand the dough up, press it flat with the palm of your hand from top to bottom, and roll it out into a pancake with a rolling pin.

8. Heat a little oil on a pot on the fire, put in the pancakes, and cook over medium-low heat; When the middle of the cake bulges, quickly use chopsticks to puncture the bulging part to create a small opening.

9Pour in the beaten egg mixture, then turn it over and continue to sear.

10. Fry on both sides until golden brown.

11Spread the baked omelet with sweet noodle sauce (chili sauce), roll it with lettuce and serve.

Egg scones and dough method:

First, you'll need to make a pie that fills eggs in it. This cake is very easy to make, first roll out a pack of dough into strips, smear a layer of oil on it, then roll it up, then stand up, and roll it out into a round cake with a diameter of about 15cm from the other direction, so that the cake has several sandwiches in it. Once the cake is rolled, it can be fried in a large pan.

The pan should be brushed with a layer of oil, and the oil can not be less, and after the cake is fried on both sides of the pan to a slight yellow, take a pair of chopsticks, make a hole in the cake, this hole is not to penetrate the cake, but to penetrate the upper skin of the cake, leak out of the middle of the sandwich, and then pour eggs. - All of the above can be reached|Guanxiangxing|Snacks|Learn|Arrive. The production process is more detailed.

Use it to make pancakes and eat them when they are heated up the next day.

The steps to make the dough for the egg scones are as follows.

The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching. If the temperature is below 30, the water absorption and quality of the protein will decrease as the temperature decreases.

Exceeding 30 will also reduce gluten production, and when the temperature reaches 60, it will cause the denaturation of the protein and lose its properties. It is to keep the dough in the most suitable stretching range.

If you want to make the dough soft, mix 40%-50% of the dough with hot water, then mix the other parts with cold water, and then mix them together, add more water, and it will be soft. Then it is necessary to knead thoroughly, have tendons, and be soft.

And then let it sit for half an hour, and that's the wake-up surface, and then it's ready to go.

If the dough is not used immediately, it should be covered with a damp cloth or plastic wrap to keep the dough moist.