Egg scone making process, egg scone making method

Egg scrambles, all of them are bulging, one cake and one egg; The method is explained in detail, and it is difficult to fail.

Egg scones are one of my favorite breakfasts, crispy, soft and fragrant. I used to buy and eat outside, although it was convenient, but I was more curious about the process of making, and then I simply tried to tinker at home, from the first failure to the continuous summary, and finally let me make a bulging egg scramble, and now I make my own egg scones, which not only enriches the taste but also increases the taste, and eats it in the mouth is full of meat, which is particularly enjoyable, and my family likes it very much.

Ingredients for egg scones:

150 grams of plain flour, 90 grams of warm water, 3 tablespoons of garlic paste, 2 coriander, 4 eggs, 4 slices of lettuce, 2 ham sausages, and an appropriate amount of salt.

Egg scramble preparation steps:

1. Pour the flour into the container, add salt, stir while adding warm water until it becomes flocculent, then knead it into a smooth dough by hand, and finally cover it with plastic wrap and let it rise for 20 minutes.

2. Prepare a small bowl, add an appropriate amount of flour, then heat the oil in the pot, pour it into the flour after the oil is hot, stir evenly to make a puff pastry for later use.

3. Take out the awakened dough, evenly divide it into 4 small doughs, then roll each small dough into a long strip of dough, and finally apply puff pastry to each dough.

4. Then roll up the treated dough.

5. Then flatten the rolled dough with your hands, and then roll it into thin slices with a rolling pin.

6. Put a little cooking oil in the pot, heat it over medium-low heat, then put in the rolled dough, fry slowly over medium-low heat, fry the first side until golden brown, then turn over and fry the second side, and then wait for the dough to bubble.

7. Then use chopsticks or a sharp knife to make a small opening in the dough, pour the eggs into it, and continue to fry until the egg liquid will not flow out.

8. Finally, brush with a layer of sauce, add coriander, lettuce, and ham sausage. Roll up the cake and you'll have a nutritious and delicious egg scone with a glass of milk, perfect for breakfast.

Tips: 1. The dough of the pancake should be soft, and you don't need too much oil when baking.

3. After pouring the eggs into it, do not turn it, fry it slowly, and then press it with chopsticks, so that no egg liquid flows out.

1. Make the dough first, pour 60g of boiling water into the flour, and stir quickly with chopsticks to combine the flour and water into snowflake flakes. Then add cold water and continue to stir with chopsticks, when it is almost not hot, knead the dough with your hands, and then place it on the cutting board and continue to knead for about 10 minutes to knead into a smooth dough.

2. Divide the dough evenly into four parts, cover with plastic wrap and let rise for 15 minutes. At this time, prepare the puff pastry, pour the flour and vegetable oil into a small bowl and stir well to become puff pastry. Dip the palm of your hand in some dry flour to prevent sticking, and take a dough and flatten it. Spread a layer of puff pastry on top of the dough.

3. Wrap the puff pastry like a bun, pay attention to the closure tightly, do not let the puff pastry leak out, after all four dough are wrapped, place the mouth down and cover the plastic wrap and continue to rise for 15 minutes. Take a wrapped dough, dip your hands in some vegetable oil, apply an appropriate amount of vegetable oil on the cutting board to prevent sticking, and slowly roll the dough flat into a thin cake.

4. Apply an appropriate amount of vegetable oil to the bottom of the preheated electric cake stall, spread the dough cake into it, cover the lid and select the pancake stall. Sear for 1-2 minutes, then open the lid and see the top layer of the cake bulge. Use chopsticks to puncture the skin, take an egg and beat it in a bowl.

Slowly pour the beaten egg mixture along the punctured dough opening. Turn the dough over, close the lid and cook for another 1-2 minutes.

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.

Ingredients: flour, salt, hot oil, sweet paste, soybean paste, chopped green onion, egg mixture.

How do you make egg scones? Prepare 200 grams of flour, add hot and cold water, stir well, add salt and oil to live out the dough, then press it into small cakes, roll it out with a rolling pin.

How do you make egg scones delicious? First beat the eggs, then brush the pan with oil, put in the cake, then poke a hole in the cake and pour in the eggs.

What makes you happiest in life is the fireworks kitchen and egg scones for breakfast.

Egg scones, soft and delicious, rich in layers!

Teach yourself how to make your own street food egg scones.

Hello, glad to answer for you. Ingredients: 500 grams of ordinary flour (according to the appropriate number of people). 280-300 grams of water (add an appropriate amount according to the flour situation, the noodles are soft and delicious), 2 grams of salt (add 1 gram of dough and puff pastry), 4 eggs (one cake), one lettuce, 1 tablespoon of sweet paste.

Flour: 40 g (shortening), oil 70 g (puff pastry). Step 1 of the egg scramble, the ratio of flour and water is 5:3, you can add a little salt, do not add all the water at the beginning, add an appropriate amount according to the flour ball.

2. To make puff pastry, mix flour with 1 gram of salt, you can also add thirteen spices or other spice seasonings according to your personal preferences, heat the oil, pour in the flour and stir quickly, the puff pastry is completed, and put it aside for later use. 3. Divide into an appropriate amount of flour, I'm embarrassed to say, it's really arbitrary, not weighed, if you have to weigh it, about 80-100 grams of a dose, roll out the agent. 4. Smear the puff pastry made earlier (the puff pastry is not hot when it is cool, or use a spoon) 5. Fold the pie crust like a quilt.

6. Then roll it out again, and you can see the layering, and there is just a small bubble on it. 7. Put oil in the electric baking pan, put the pie crust in, and brush the oil on it, so that it can be bulged up immediately and turned over in five or six seconds. 8. Beat the eggs, poke a hole in the bulging bubbles and pour the eggs in, fry the cakes out of the pot, and match them with their favorite ingredients, lettuce, sausages, mustard, sweet noodle sauce, tomato sauce, meat floss, spicy strips, etc.

Sweet noodle sauce can be bought on the spot or homemade.

Here's how to make the egg scones:

Ingredients: 500 grams of flour, 3 grams of salt, 1 gram of yeast, 280 grams of water, 10 grams of oil, 1 egg, appropriate amount of chopped green onion, appropriate amount of lettuce, appropriate amount of ham, appropriate amount of sauce, appropriate amount of puff pastry.

Steps: Gram all-purpose flour, 3 grams of salt, 1 gram of yeast, mix well, add 280 grams of water, stir into a dough flocculent, add 10 grams of oil, then knead the dough, knead it into a dough and cover it for 10 minutes.

2. Then knead the smooth strips and divide them into 12 small agents. Then round each dough again, find a plate after all is done, brush some oil at the bottom to prevent sticking, lightly brush a little oil on the surface of the dough, and then cover with plastic wrap and let the dough rise for 20 minutes.

3. Add a spoonful of flour and a spoonful of oil to the bowl, stir into a thin puff pastry for later use.

4. After the dough wakes up, take one out and press it with the palm of your hand first. Then use a rolling pin to roll out the round and spread a spoonful of puff pastry in the middle.

5. Then start to fold the puff pastry in half, then gently pat it with your hand, then seal the two ends with a rolling pin, roll it out from the inside out, and fold it in half again and wrap it.

6. Fold neatly like a quilt, and then brush the bottom of the plate with oil after everything is done. Put the dough in, put the closed side down, brush the surface with some oil to lock in the moisture, and then cover with plastic wrap and put it in the refrigerator to rest overnight.

7. Cut some chopped green onions, then prepare a cup, beat an egg into it, then add a small handful of chopped green onions, stir and set aside.

8. Then the cutting board is oiled and anti-sticky, take out the dough that has woken up and roll it out, put the rolling pin in the middle, push it forward first, then pull it back, and then change the direction, the same first roll it out on both sides, and then start to burn after rolling it into a thinner large dough.

9. Preheat the frying pan and brush the oil, brand it over medium-low heat, turn it over and brand the other side immediately after the bottom is set, and the small bubbles will slowly come out after both sides are set.

10. Then gently press it with chopsticks to make the four corners bulge, and the dough is now bulging like a balloon.

11. Use chopsticks to break the crust and pour in the eggs that beat the trillions of Li Duan, one cake and one egg, pour the egg liquid into it and turn it over, and burn it until the egg liquid solidifies and then it can be out of the pot.

12. The egg scones are ready, brush with your favorite sauce, put lettuce and ham, roll them up and start moving.

Hello, it's a pleasure to serve you with the following answer: Egg scones are a simple and delicious breakfast food that can be used as an alternative to traditional pancakes. The method of making it is also very simple, and it only takes a few steps to complete.

Step 1: Prepare the required ingredients, including eggs, flour, milk, sugar, salt, oil, etc. Step 2:

Crack the eggs into a bowl, add a pinch of milk, sugar and salt and stir to combine. Step 3: Pour the flour into the egg mixture and stir well to make it thick.

Step 4: Add a little oil to a frying pan, heat it, pour in the egg batter, and fry over medium-low heat until golden brown on both sides. Step 5:

Place the fried egg scones on a plate, sprinkle with a little chopped green onion or other toppings and enjoy. If the egg scones are not golden enough, it may be that the oil temperature is not enough, or the heat is not enough, you can increase the oil temperature, or turn the heat up and fry it again. Personal Experience:

Egg scones are a simple and delicious breakfast food, simple to make, crispy in taste, and can be paired with various condiments to make it more delicious. During the frying process, pay attention to the oil temperature and heat to ensure that the fried egg scones are golden and delicious.

Here's how to make the egg scones:1. Prepare the ingredients. 300 grams of flour and appropriate amount of warm water.

Appropriate amount of lettuce, appropriate amount of coriander, appropriate amount of chives, appropriate amount of mustard, appropriate amount of sweet noodle sauce, appropriate amount of garlic hot sauce, and several eggs. Then, slowly pour the warm water into the flour and stir into the flocculent;

2. Mix into a smooth dough, then cover with plastic wrap and let rise for 1 hour;

3. Clean the lettuce, mince the mustard, chop the chives, and chop the coriander for later use;

4. Take out the awakened dough, knead it well and set aside;

5. Divide the dough into small doses of about 50 grams;

6. Take a small agent, roll it out into long strips, and then apply a layer of oil on the surface;

7. Roll up the noodles;

8. Roll out the dough, then put it in a frying pan and start baking;

9. When the cake is almost ripe, use chopsticks to tear a small hole in the middle;

10. Slowly pour the egg mixture into the cake;

11. Continue to cook the egg liquid until the cake is ripe;

12. Spread an appropriate amount of sweet noodle sauce and garlic spicy sauce on the cake, then sprinkle a little chopped coriander, chives, and mustard, then put a slice of lettuce, and finally put it together.

Summary of tips. 1. Semi-hot noodles should be used for noodles, if they are eaten for the elderly and children, they can be used for full scalding noodles, which is softer.

2. The way to make the cake embryo must be folded a few more times, so that there are more layers and it is better to pour eggs.

How to make egg scones:

Ingredient list: 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, 280 grams of water, 10 grams of oil, 1 egg, a small handful of chopped green onions, a tablespoon of flour, a tablespoon of hot oil, an appropriate amount of lettuce, an appropriate amount of ham sausage, and an appropriate amount of sauce.

Steps All-purpose flour, 3 grams of salt, 1 gram of yeast, mix well and add 280 grams of water and noodles. The dough of the egg scramble should be soft, stir into a dough flocculent, add 10 grams of oil, and then knead the dough with your hands, basically knead it into a dough and cover it and let it rest for 10 minutes.

2. It will be easier to knead the dough again, then knead the smooth and long strips, and divide them into 12 small agents. Then round each dough again, find a plate after all is done, brush some oil at the bottom to prevent sticking, gently brush a little oil on the surface after the dough is put in, and then cover the plastic wrap and let it rise for 20 minutes.

3. At this time, let's make puff pastry, add a spoonful of flour and a spoonful of oil to the bowl, and stir it into a thin puff pastry for later use.

4. After the dough wakes up, take one out and press it with the palm of your hand first. Then use a rolling pin to roll out the round and spread a spoonful of puff pastry in the middle.

5. Then start to fold the puff pastry in half, and then gently pat it with your hand to expel the gas inside. Then seal the ends with a rolling pin and roll them out from the inside out. Fold it in half again and wrap it up, fold it neatly like a quilt, this technique is mainly to make our sealing tighter, and then brush the bottom of the plate with oil after all is done.

6. Put the dough in, put the sealed side towards the imitation seepage, brush some oil on the surface to lock in the moisture, and then cover the plastic wrap and put it in the refrigerator to wake up overnight, and the next day it is just used to make breakfast.

7. Cut some chopped green onions first, then prepare a cup for the spine, beat a large letter into an egg, then add a small handful of chopped green onions, stir and set aside.

8. Then the cutting board is oiled and anti-sticky, take out the dough that has woken up and roll it out, put the rolling pin in the middle, push it forward first, then pull it back, and then change the direction, the same first roll it out on both sides, do not push it to the end on the edge, in case it is broken, it can't be bulged up, and you can start to burn it after rolling it into a thinner big dough.

9. Preheat the pan and brush the oil, brand it over medium-low heat, turn it over and brand the other side immediately after the bottom is set, and the small bubbles will slowly come out after both sides are set, and then turn it over frequently, and the dough will bulge.

10. Then gently press it with chopsticks to make all four corners bulge, and the dough is now bulging like a balloon.

11. Rub the pie crust with chopsticks and pour in the beaten eggs, one cake and one egg, pour the egg liquid into it and turn it over, and burn it until the egg liquid solidifies and then it can be out of the pot.