Egg dough crust doesn t drum what s going on

Egg scramble method.

Ingredients. Cake flour.

100g eggs.

1 pc. Leek.

50g excipients. Salt. Amount.

Oil. Amount. Milk. Amount.

Steps. 1.Flour and an appropriate amount of milk, stir and knead into a dough for later use.

Wash the leeks and chop them finely, knock the eggs into the leeks, add an appropriate amount of salt and oil, and stir well.

2.Roll out the dough into two round dough sheets of the same size, find a darker saucer, and spread a slice of dough flat on the plate.

3.Pour the egg leek into the dough sheet of the saucer.

4.Cover with another sheet of dough.

5.Pinch the edges tightly with your hands to prevent the leek egg liquid from flowing out.

6.After the pan is hot, add a little oil, put the finished dough into the pan lightly, and fry over low heat until golden brown on both sides.

Egg scones. When the temperature rises, the air between the two layers of crust is heated and expanded, and the puff pastry prevents the two layers from sticking, so it is the bulging that everyone sees, so it is easy to pour in the egg liquid.

Simply one way to make an egg scones:

Cake crust 300g gluten fen, 170g warm water, 2g salt

Puff pastry medium gluten fen 50g, corn oil.

40g, lettuce, ham slices, eggs (as ingredients) appropriate amount.

Salad dressings to taste.

1. Make the crust first, add salt to warm water and stir to dissolve, slowly pour into the flour, knead into a smooth dough, and cover with plastic wrap.

Relax for 30 minutes.

2. To make puff pastry, add corn oil to flour and stir evenly for later use; Beat the eggs and set aside in a container.

3. Divide the loose dough into 8 equal parts, roll out two parts, apply the puff pastry in the middle of one dough, cover the other dough, and press the edge tightly.

4. Preheat the pan over low heat, brush with a thin layer of oil, put the dough cake flat in the pot, heat for 30 seconds and turn over until the dough is bulging, poke a hole in the middle with chopsticks, carefully pour the beaten eggs, turn over after 20 seconds, and the surface can be colored.

5. Spread the lettuce on the scramble, fry the ham slices on the lettuce, put the salad dressing into a piping bag, and squeeze it evenly on top.

Okay, let's eat

Egg scramble】 Ingredients] Flour, eggs, shallots, salt, thirteen spices, sugar.

Production steps] 1. First prepare an appropriate amount of flour, then prepare two eggs, two or three shallots, an appropriate amount of salt, thirteen spices, and sugar. Once the ingredients and seasonings are ready, let's get ready to cook this delicious egg scones.

Article**22, prepare a clean empty bowl, a little larger, and then add an appropriate amount of flour, let's use a knife to separate the flour from the middle and divide it into two halves. Let's mix half of it with warm water and noodles, half with cold water, and when all of them are stirred into a large dough flocculent, we will mix it again. This and the noodles are very soft, which is more suitable for making egg scones.

Then add some white sugar, add a little bit and you're good to go, don't add too much. After adding the sugar, let's just knead it with our hands and knead it into a dough. Then cover it with plastic wrap and let it rise for a while.

Article**33, first burn a little hot oil, and then add an appropriate amount of edible salt to a bowl, a little less salt is fine, not too much, add an appropriate amount of thirteen spices, and then add an appropriate amount of flour, pour the hot oil directly into the flour, stir it evenly and make the puff pastry we are going to use next.

Article**44, let's deal with the prepared shallots, pick the shallots, then clean them, control the moisture, and then cut them into chopped green onions, and try to chop them a little. After cutting the green onion, our dough has been fermented, put it on the cutting board and knead, and then use a knife to cut into small agents of about the same size, knead each small agent round and flatten, and then roll it out with a rolling pin, trying to roll it out a little thinner.

Article**55, after the dough is rolled out, apply puff pastry, evenly spread a layer on the surface, and then spread another thin dough cake on this dough cake, pinch the surrounding tightly, and then roll it thin. Roll it out and put it in the electric cake pan that we have preheated and brushed with oil, then crack the prepared eggs into a small bowl, add chopped green onions, and let's stir it up.

Article**66, when the dough cake is baked to the middle of the bulge, let's use chopsticks to cut out a small hole in the middle, pour the beaten egg into it, pour an appropriate amount of egg liquid, and divide the egg liquid into several parts to make a few cakes. After pouring the egg liquid into it, let's close the lid of the electric cake pan and cook it, take it out after cooking, put it on the cutting board, cut it into small pieces of appropriate size, and sprinkle a little green onion, and a very delicious egg scone is ready.

Article **7 Tips].

1. When mixing noodles, be sure to use half of cold water and half of the noodles with warm water, so that the noodles are softer and more suitable for making egg scones.

2. When making puff pastry, the oil must be burned until it smokes, and then it is added to the flour, and the edible salt added is not too much, just a little less.

3. Add less sugar when mixing noodles.

6. When baking this egg scramble, it should be slowly branded over medium-low heat, and the heat must not be too large.

That's because the middle of the cake is hollow, and the pie crust has a good sealing effect, when the heating process, the middle air of the cake will be heated and expanded, and when the cake is bulging, you can pour eggs into the cake, which is the egg scramble.

Hello, the reason why the egg scones will bulge up, the upper and lower layers of crust are coated with puff pastry, when the temperature rises, the air between the two layers of crust is heated and expanded, and the puff pastry prevents the two layers of crust from sticking, so it is puff up, so it is easy to pour in the egg liquid and some favorite ingredients, so that the fried egg scones taste very good.

The reason why the egg scone will bulge is that you put more eggs in it, and after it is heated, it will automatically expand and will bulge.

The reason why egg scones puff up is simple.

It is the air that exists between the bread and the bread.

Once heated, the egg cake will ferment and expand, and with the presence of air in the egg cake, the egg scone will expand all at once.

The reason why egg scones will bulge is mainly because when we make scones, there are some puff pastries on the surface of the scones, so when they are heated, due to the film formed on the surface, you will not bulge after the air is heated and expanded.

The egg scones will be wrapped, because there is this air in it, and this steam steam is not stimulated, so he will puff up the middle layer of these two cakes, so when you do it, it's better to leave a hole for him, is it not going to bulge, give him Liu Daozi, give him a leak.

The reason why egg scones bulge is because there is air inside the eggs when they are heated. If you can't get the air out, it will bulge. Actually, it's a very simple principle. This is because after the egg is heated, the inside heats up, and a gas is generated, which will bulge it.

Egg scones are puffed up because of the expansion of air between the two dough sheets after they are heated. So the dough will bulge.

The reason why the egg scones bulge is because there is a part of the baking soda involved in the egg scones, plus the egg liquid can layer the flour. After high temperature, the stratification of the egg liquid will increase with the temperature, and the layer will appear on the egg cake.

The reason why the egg scone will bulge is that the puff pastry is added between the two layers, and the dough is not easy to stick, and when heated to a certain extent, the two layers of crust will separate and bulge.

Egg scones will bulge, indicating that you have more flour in the eggs, it will automatically expand after heating, because of the principle of thermal expansion and cold contraction, so it will bulge.

Egg scones are very familiar and common food, I remember when I was in school, there was a seller of egg scones at the school gate, the business was very hot, the aunt who made the cakes was very skillful, and an egg scones were ready after a while. At that time, we liked to have egg scones for breakfast, accompanied by a cup of soy milk or rice porridge, so that we could eat to our heart's content.

Ingredients: flour, salt, water, eggs, lettuce, bean paste, oil.

1. Put a little salt in the flour and stir while adding water to knead into a soft dough. Some people say that you need to use warm water to make egg scones, but I don't think it matters, I use water at room temperature, and it is very successful.

2. Divide the dough into equal sized portions and knead them round.

3. Take one of them, roll it out slightly larger with a rolling pin, brush some oil on the surface with a brush, then sprinkle some flour and mix well.

4. Pinch the mouth tightly like a bun. Set aside for 5 minutes. It is best to cover with plastic wrap, otherwise the surface will dry out easily. I didn't cover the plastic wrap when I made it, and the surface was a little dry, but it didn't affect the finished product, so it was okay not to cover it.

5. Take a dough and roll it into slices with a rolling pin, try to roll it thinner, but don't break it.

6. Put an appropriate amount of oil in the pot, put the cake base in after the oil is hot, turn on medium heat for a while and then turn over. (Don't bake for too long).

7. After turning over, you will see that the cake embryo bulges with the heating.

8. Make a small hole with chopsticks, pour the egg mixture into it, and use a small wooden spatula to press the eggs evenly and turn them over. (Eggs should be poured as soon as possible after the small mouth, the action is too slow and it is not easy to pour in, and the heat should be reduced when filling the egg liquid, so as not to bake the other side).

9. Remove both sides after searing.

10. Brush with bean paste, roll lettuce, or roll other foods you like.

Tips: 1. After adding water, the kneaded dough is very soft, don't make the dough too hard.

2. Mix the oil brushed and the flour sprinkled evenly.

3. Pinch the mouth tightly.

4. When branding, use medium heat, and quickly fill the egg liquid after the cake is bulging.

It doesn't matter what kind of water is used to make egg scones, master these two points, and make cakes that are bulging. Personally, I don't think it matters what kind of water you use to make egg scones, as long as you mix the brush oil and sprinkle the dough evenly, and don't use the smallest heat when baking, you can make perfect egg scones.

The egg scones will bulge because we will put something in the eggs, and then the flour will ferment the dragon, so we will cry.

Because the egg scones are sealed if the temperature is reached. It will let the qi puff up the cake, and the effect of the drumming will be better if you apply more oil appropriately.

Because there is more food in the egg scones, and the principle that they will expand after heating, the egg scones will obviously bulge and become larger.

Because the puff pastry is coated between the upper and lower layers of crust, when the temperature rises, the air between the two layers of crust is heated and expanded, and the puff pastry prevents the two layers of crust from sticking, so it is the bulging that everyone sees, so that it is easy to pour in the egg wash.

The reason why the egg scones bulge is because he has smeared them with puff pastry. Under normal circumstances, it will only drum if there is puff pastry, and it will not bulge if there is nothing.

It's because a hole was dug in the middle of the pie and the egg was bulged up in the middle. Because. The cake is sealed around and then heated up and it puffs up. Beat an egg in the middle.

There are more eggs in it, it is heated, it will automatically expand, it belongs to the principle of thermal expansion and cold contraction, so that the heat will puff up the cake.

Why do egg scones bulge? When the temperature rises, the air between the two layers of crust expands by heat, and the puff pastry prevents the two layers from sticking, so it is what you see bulging, so it is easy to pour in the egg liquid.

There is not a lot of baking powder in the noodles, and the noodles are relatively hard, so the cakes baked in this way are relatively hard.

This may be due to the fact that you did not pay attention to the ratio of flour and water when mixing noodles, or it may be caused by the high temperature.

Because the temperature of the pancake is relatively high, it may be because the pancake time is relatively long, and it may be because the ratio of flour and water is incorrect.

If there is a problem with the dough, pay attention to the situation of the dough, not too much fire, so that the dough can become softer, which is related to the time of making and the method of making.

The next time you make egg scones, you should make the dough more gluten and hard, so that the skin will not be broken.

This is because there is no lime water added to the dough, which is not fluffy enough, and the dough is relatively hard, so the skin is always broken.

It may be that you are using too much force, or it may be that you are rolling the skin too thin, which is why it will be like this.

This is because you don't have a good grasp of the heat and strength of the pancakes when making egg scones.