How to make egg scones puff pastry, how to make egg scones puff pastry

To put it bluntly, the combination of edible oil and noodles is puff pastry, and you can use edible oil without puff pastry. No puff pastry, puff pastry is very troublesome to make, knead a small piece of dough between them, dip them in oil for 1 time, wrap them in the cake, and then when filling the cake, take out the dough and fill the eggs. The mystery of egg scones:

Why can't your eggs be poured into your bread? Ingredients: Raw materials for pastry, 100 grams of flour, 3 grams of salt, 60 grams of water, raw materials for puff pastry, 50 grams of flour, 25 grams of salad oil, raw materials for 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 onions, Method 1, pour flour into a container 2, add 3 grams of salt and warm water and stir into a ball, let it rise for 20 minutes 3, add salad oil and puff pastry to the flour, and form it slightly. 4. Beat the eggs in a bowl, pour in other seasonings and stir well 5, divide the dough into 4 parts 6, take 1 of them, press flat (here you can press flat, no need to roll out round) 7, wrap the puff pastry 8, wrap it, close it 9, close the mouth face down, roll it out with a rolling pin 10, turn on the electric baking pan, only turn on the fire, put the cake in for 10 seconds and turn it over 11, see the cake bulge, pick up 1 corner with chopsticks 12, pick a good appearance, enough to put eggs 13, pour the egg liquid, put more if you like more, If you like less, put less, I only put 1 egg 14 in so much flour, and the appearance after filling it is 15, and then turn it over and burn both sides into golden brown.

Tips Feixue has something to say 1, put salt in the flour, and the cake will be more chewy. Put warm water cake and it will be soft. The dough should have a deep handprint when gently pressed by hand, so that the dough is softer.

Not only is it easy to operate, but the baked cake will not be too hard. 2, the noodle 1 must wake up, otherwise it is not easy to operate 3, after the puff pastry is reconciled, a little shape can be, otherwise it is too bad, not good to wrap. 4, after wrapping the cake, 1 must be closed downward, roll with a rolling stick, otherwise it will break the skin 5, do not sprinkle too much flour when wrapping, otherwise it will not be good 6, you can put the seasoning in the egg liquid, and you can not put it, I re-improve 1, so that the taste is better.

7. It is recommended that you use an electric baking pan, which is really convenient. 8. If you don't put seasoning in your eggs, you can coat them with sweet noodle sauce and wrap them with lettuce leaves. View the original post

1.Take 50 grams of flour, add half a spoon of salt, mix well with 20 grams of peanut oil to make puff pastry dough and set aside.

2.3 eggs, add half a spoon of salt, beat and mix well and set aside (the container for egg liquid should preferably have a diversion port to facilitate pouring egg liquid into the pie crust later).

3.The remaining 150 grams of flour mix with warm boiled water and form a softer dough, cover with plastic wrap or a wet towel and let it sit for 30 minutes.

4.The dough is kneaded a little longer, and then kneaded into long strips of uniform thickness.

5.Knead the dough into 6 small dough pieces and press the dough into a cake shape with the palm of your hand.

6.Divide the puff pastry dough prepared in step 1 into 6 equal parts, take 1 part and put it on the crust**.

7.Wrap the puff pastry as the standard of no leakage, and continue to cover the puff pastry dough with a wet towel for a few minutes.

8.Roll out the dough into a crust with a thickness of 2-3 mm.

9.Brush a little peanut oil in the pan, put in the crust and fry it all over low heat after the pan is hot, and soon there will be small bubbles in the crust.

10.Turn the crust over and in a matter of seconds the crust will puff up like a balloon.

11.Use chopsticks to poke a hole in the swollen crust.

12.Support the hole with chopsticks with one hand, and pour some egg liquid into the hole with the other hand (about 1 2 egg liquid, you may find it difficult to do it for the first time, it is best to turn off the heat first and then pour the egg liquid, otherwise the pie crust is easy to fry).

13.After pouring in the egg liquid, don't be in a hurry to turn it over, fry it slightly, wait for the egg liquid to solidify slightly, and then turn it over, turn over and fry until the egg liquid is all solidified and the crust is golden on both sides.

How to make the puff pastry:

Ingredients: 50 grams of flour, 50 grams of lard (vegetable oil is also available, but the effect is slightly worse).

Method: 1. The ratio of flour to lard is 1:1, so just do this;

2. Put the oil in the flour and rub it by hand, rub it into a snowflake shape, and then rub it repeatedly, knead all the oil and flour together, and finally knead it into a ball.

Raw materials: 100 grams of flour, 3 grams of salt, 60 grams of water, 50 grams of flour for puff pastry, 25 grams of salad oil, one egg liquid, 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 onions.

Method: 1. Pour the flour into the container;

2. Add 3 grams of salt and warm water and stir into a ball, let rise for 20 minutes;

3. Add salad oil to flour and make puff pastry, and you can have eggplant Qi Chang after a little formation;

4. Beat the eggs in a bowl, pour in other seasonings and stir well;

5. Divide the dough into four parts;

6. Take one of them and press it flat (here you can press the flat, no need to roll it out);

7. Wrap in puff pastry;

8. Wrap and close;

9. Roll the mouth down and use a rolling pin to roll out the round;

10. Turn on the power of the electric baking pan, turn on the fire only, put the cake in for 10 seconds and turn it over;

11. When you see the cake bulging, pick up a corner with chopsticks;

12. Pick a good look, enough to put eggs;

13. Pour in the egg liquid, put more if you like more, and put less if you like less;

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

Egg scramble method:

1. Raw materials: eggs, chopped green onions, flour.

2. Beat the egg mixture, add a little salt and cooking wine to taste. Place the flour in a deep bowl.

3. Add 2 drops of salt and sesame oil to the flour to taste, and use a whisk to make a slightly flowing batter. Add water little by little.

4. Add a small spoon of oil to a non-stick frying pan, about 5ml, pour in the flour and flatten it into a round cake.

When cooking, pour in the egg mixture, and add chopped green onion when slightly solidified.

6. When the egg liquid is 8 minutes cooked, roll it up slowly and fix it again.

7. The finished egg cake is easy to eat.

The puff pastry used to make egg scones is: cooking oil and dough together.

1. Pour the flour into a container.

2. Add 3 grams of salt and warm water and stir into a ball, let rise for 20 minutes;

3. Add salad oil to the flour and form a puff pastry, and it can be slightly formed.

1. Pour the flour into a container.

2. Add 3 grams of salt and warm water and stir into a ball, let rise for 20 minutes;

3. Add salad oil to the flour and form a puff pastry, and it can be slightly formed.

4. Beat the eggs in a bowl, pour in other seasonings and stir well;

5. Divide the dough into four parts;

6. Take one of them and press it flat (here you can press the flat, no need to roll it out);

7. Wrap in puff pastry;

8. Wrap and close;

9. Roll the mouth down and use a rolling pin to roll out the round;

10. Turn on the power of the electric baking pan, turn on the fire only, put the cake in for 10 seconds and turn it over;

11. When you see the cake bulging, pick up a corner with chopsticks;

12. Pick a good look, enough to put eggs;

13. Pour in the egg mixture.

14, the appearance after filling.

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

1. Pour the flour into a container.

2. Add 3 grams of salt and warm water and stir into a ball, let rise for 20 minutes;

3. Add salad oil to the flour and form a puff pastry, and it can be slightly formed.

4. Beat the eggs in a bowl, pour in other seasonings and stir well;

5. Divide the dough into four parts;

6. Take one of them, press the flat (here you can press the flat, no need to roll the round) 7, and wrap it in the puff pastry.

8. Wrap and close;

9. Roll the mouth down and use a rolling pin to roll out the round;

10. Turn on the electric baking pan, only turn on the fire, put the cake in for 10 seconds and turn it over 11, see the cake bulge, and pick up a corner with chopsticks.

12. Pick a good look, enough to put eggs;

13. Pour in the egg liquid, put more if you like more, put less if you like less, I only put one egg in so much flour.

14, the appearance after filling.

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

What is the appropriate size of the stove for egg scrambles.

1. Pour an appropriate amount of flour into the basin, half of the flour is slowly added to the boiling water, stirred into a flocculent shape with chopsticks, and the other half of the flour is slowly added with cold water, and also stirred into a flocculent shape with chopsticks.

2. Mix the noodles with boiling water and cold water together, knead them into a smooth dough, cover and let them cook for 30 minutes (this kind of semi-hot noodles is best for making egg scones).

3. Make puff pastry: pour an appropriate amount of flour into the bowl for later use, pour an appropriate amount of cooking oil into the pot and burn it until it is hot, slowly pour the hot oil into the flour, stir evenly with a spoon to make a puff pastry and let it cool for later use (the puff pastry should not be too thick, it is advisable to flow easily, so that it is easier to brush when making cakes later, the specific degree is as shown below).

1.It is best to make egg scones with semi-hot noodles, both half of the flour with boiling water, half of the flour with cold water, and then together.

2.The puff pastry should not be too thick, it is advisable to flow easily.

3.If you like to eat the flavor of green onions, you can add some green onions to stir-fry when making puff pastry.

4.After the dough sheet is brushed and folded, be sure to tighten the ends to prevent the puff pastry from flowing out.

5.Don't roll the bread too hard to avoid breaking it.

6.Use medium-low heat when pancakes.

How to make egg scramble crust and puff pastry?

Ten catties of noodles, five catties of water, eighty grams of baking powder, the dough can be fried for half an hour,,, the puff pastry, add the five-spice powder to the dry flour, boil the oil, put the dry noodles into it and fry them until they are golden brown.

Egg scones. 1. The dough for making cakes should be soft, 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 pancake, and the difference between scallion pancake and scallion pancake is that in addition to not adding chopped green onion (of course, you can also add chopped green onion, because the egg liquid is added, you don't need to add it), the most critical difference is that the scallion pancake is rolled up and flattened in a circle, and after the 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 reason is that there is less oil.

Add water to the flour and form a dough, roll it into a pancake and smear it with puff pastry, pour in eggs, roll it into a side dish after it is cooked, and the specific method is described below

Ingredients: 200 grams of plain flour.

Excipients: 55 grams of hot boiled water, 55 grams of water, appropriate amount of hot sauce, appropriate amount of sweet paste, 4 eggs, appropriate amount of bitter chrysanthemum, 4 sausages, 1 spoon of puff pastry flour, a little puff pastry thirteen spices, 1 spoon of puff pastry hot oil, appropriate amount of salt.

Production steps: 1. Add a little salt to the flour and stir well.

2. Divide the flour into two, half of the boiling water is stirred into a flocculent shape with chopsticks, and the other half of the water is also stirred into a flocculent shape.

3. Knead into a smooth dough, cover with plastic wrap and let rise for about 30 minutes.

4. To make puff pastry, add the puff pastry flour and thirteen spices, add hot oil and stir the shed into a paste.

5. Divide the dough into 4 equal parts, and knead each part until smooth.

6. Roll out a thin round sheet with a rolling pin and smear the puff pastry on top.

7. Like folding quilts, stack them in pairs.

8. After stacking the two ends in half, pinch the seal to death.

9. Do it in turn, cover with plastic wrap and let it rise for about 10 minutes, and then roll it into a thin and uniform round sheet.

10. A frying pan or electric baking pan is fine, brush with a layer of oil, put the cake into the lid and put it on low heat, there will be a big bubble in the middle, break up the eggs, poke them with chopsticks, and pour the eggs into the bubble along the chopsticks.

11. After the eggs are slightly solidified, turn them over and fry them on both sides until golden brown and put them on a plate.

12. Brush the layer of hot sauce and sweet noodle sauce (other sauces can be according to your preferences), and children at home can also change to tomato sauce or salad dressing if they don't eat spicy, and code dishes or intestines, (the vegetables and intestines can also be matched by themselves).

13. After rolling, you can eat.

Notes:

1. Reconcile the noodles, wake up for a while, and don't apply too much oil in the middle.

2. Medium and low heat throughout the whole process to avoid sticking to the bottom.