Who will make the egg scones and how to make them

Egg canned cake is to first use live noodles to spread into appropriate size cakes, and then gently make a hole in the middle of the cake with chopsticks, and then put the beaten egg cans into the cake, and finally repeatedly go up and down the pot until the eggs are cooked! Finally, spread the sweet pasta sauce, chili, cumin, lettuce and chopped green onion on the cake, and you're done!

The practice of egg scramble is actually nothing special, scoop a spoonful of good noodles, spread it on the pan, tear a small hole in the dough cake when it is half cooked, pour in the eggs, and then turn it over and fry until it is browned and take it out, because it is greasy and can not be eaten immediately, first put it on the edge of the stove and bake it, and then spread sweet noodle sauce, hot sauce, roll lettuce leaves, green onions.

First mix the dough relatively soft, after the mixture, use the dough to roll it into a thin pancake shape, then make them round, and then use a rolling pin to roll them into a cake shape, put them in the pan to fry, just beat an egg and put it in.

I would like to add that when mixing the dough, you should put a little oil on the dough, then roll the dough, knead it again, and roll it out again. After frying in a pan (frying pan) for a while, such dough cakes will appear in a circle, so it will be much easier to pick a hole in the cake with chopsticks! And such cakes are also more fragrant.

It is also best to put chopped green onions and salt when beating eggs, so that the fried cake and green onions will appear very fragrant, and it is better than putting green onions at the end! It is also necessary to bake on the edge of the oven, which will give the cake a crispy feeling. It's not too oily yet.

Hehe! It's really delicious!

How to make egg scones:

Ingredients: 15 tablespoons of flour, 60ml of hot water, 30ml of cold water, 3 eggs (1 for each cake), minced chives, salt, appropriate amount of oil.

Details:1Measure the flour and put it in a waterless basin, pour hot water first, and draw circles with chopsticks while drizzling. Then slowly add cold water and draw circles with chopsticks until there are no dry noodles. Cover with plastic wrap and let rise for 20-30 minutes;

2.Divide the dough into 3 pieces, take one of them, roll it out, grease it, and fold it in half. Re-oil the folded side, sprinkle a small amount of salt at this time, spread evenly, and roll up from one end;

3.Roll the rolled dough upright, flatten it, and roll it out again. At this time, prepare the egg mixture, add the chopped chives, stir, and learn the techniques of opening a shop with various snacks in front of the English b f t followed by 3 3 9;

4.Put a little oil in the pan and add the rolled out cakes when the heat is slightly hot. Fry for a while and turn over. When the body of the cake is slightly bulging, use chopsticks to break it, that is, make a hole on the surface of the cake, pour in the egg mixture, continue to fry for 10 seconds, turn over and fry for another 10 seconds;

5.Serve the fried cakes, spread the sweet pasta sauce (diluted), add lettuce, and it is successful.

Additional Notes:1I don't know how many grams of flour there are, but I use a large spoon marked with 15ml. And the water of the noodles, I use the hot and cold water from the water dispenser.

2.When rolling the surface, the panel can be coated with a small amount of oil to prevent sticking.

3.When rolling noodles, I found that the principle was similar to that of making wife cakes.

4.In fact, it is best to use a pan for pancakes, the heat of frying, the length of time, everything depends on practice, and you can master it by frying it a few times. When filling the egg mixture, it doesn't hurt to fill it in, and it doesn't hurt to cover it.

5.The sweet noodle sauce is made with green onion mate sweet noodle sauce with a diced amount of drinking water, stir well. If you eat spicy, you can also add a spicy sauce, and you can also eat meat with slices of ham.

The operation of egg scones, if you want to learn it, let's do it together.

If my family likes me, I'll do it!

How do you make egg scones? Prepare the dumpling wrappers, roll them into thin slices, brush them with oil, stick water around them, stick them together, beat the eggs into the pan, and spread them until golden brown on both sides.

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.

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.

How to make the egg scones:

1. Required 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 steps:

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. All kinds of snacks to open a shop technology to learn Jiawei in front of the English b f t followed by 3 3 9.

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.

Once the pan is hot, brush the bottom of the pan with oil and put the egg crust into the pan. Turn over repeatedly until the crust bulges, crack the eggs into the crust, brush the sauce, and add your favorite dish.

First mix the noodles, according to a certain technique, the dough is lived into a layered shape, then rolled into a dough, after a period of time, use chopsticks to poke a mouth in the middle of the cake, and then pour in the egg liquid.

Egg scones are first baked in a pan with flour, then a hole is made, then the egg wash is added, and then fried on both sides, and some chopped green onions are sprinkled.

The first is to mix the noodles, half with boiling water and half with cold water. Then mix with cooking oil and form a dough, cover and let stand for a while. Then make the puff pastry, rub the noodles and cut the agent, roll it out and wrap it in. Then you can pancakes, wait until the dough is bulging, put the eggs, and cook them.

600 grams of flour plus 3 grams of salt and warm water knead the dough and let it rise for half an hour, the dough is driven away, the oil is folded in half, and then it is thin, the pot is brushed with oil until it bubbles, and the bubble is broken and poured into the egg liquid to cook.

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.

Question 1: The most important thing in making egg scones is how to bubble?

1. To make it bubble, we need one thing, and that is puff pastry. Puff pastry is a mixture of flour and oil, oil is not sticky, when the crust is heated, the upper and lower layers will be separated, like a balloon blowing bigger and bigger, take out a dough and press it flat, put the puff pastry on the bread, and then seal, and finally the pancake, the cake bulges into a big bubble, which means that the puff pastry has played a role.

2. There is another key point in making the egg scones bubble. In fact, the process of rolling the crust is a process of opening the crust, the crust is fully squeezed, so that the puff pastry can be more evenly spread over the entire crust, rolled more evenly, and finally bubbling is more beautiful. When rolling the crust, we have to use it evenly and slowly, and if we feel that we are about to break the crust, stop immediately.

If the skin has been rolled out, it will leak when it is baked, and the crust will not bulge, and if the crust is small, you can press it with a shovel, so that it can also bubble.

Question 2: Why are egg scones so hard and not fluffy?

1. First of all, we need to ensure the moisture content of the dough. Put about 300 grams of water in a pound of noodles, and the degree of not soft or hard is the best. If the dough is too hard, it will contain very little water, and the dough will naturally be hard if it has less water content.

2. When we pancakes are cooked, we must preheat them over medium heat and then brush the oil, put the cake embryo into the pot, and brush a thin layer of oil on the surface to lock the moisture of the cake, the heat of the pancake should not be too big and not too small, too big and easy to paste, too small will slowly evaporate the water contained in the pie crust, do not be too long when panning the cake, try to keep the moisture of the cake at a high oil temperature so as to retain the moisture of the cake to the greatest extent, which is why the final baked biscuit is hard.

Question 3: Why is the edge of the egg scone colored after making it, but the middle is still white, and the baking looks ugly?

1. A large part of the reason why only the edge is colored is because the pot is not completely preheated, and it is in a hurry to get out of the pot, so it will cause this phenomenon. "I can't eat hot tofu in a hurry"You must be patient when you make cakes.

There are many ways to make egg scones, some of which are like buns, which are filled with bread and crispy and rolled into a crust; There are also those who roll out the agent into a rectangular crust, smear a layer of puff pastry on it, and stack it in turn; There is also one of the simplest methods I have ever tried, which is to smear puff pastry on the agent and roll it up, and today I will share this one of the simplest methods, which is crispy and soft, and delicious and fragrant.

The operation of egg scones, if you want to learn it, let's do it together.

If my family likes me, I'll do it!