The method of making egg scones, do you make egg scones with leavened dough

Ingredients used to make egg scones made with leavened dough: 500g flour, 5g yeast, appropriate amount of water, 3 eggs, appropriate amount of salt.

How to make egg scones with leavened dough: Step 1

Divide the dough into small pieces, roll out a dough sheet that is thick in the middle and thin around the perimeter, and pour a little raw oil to wrap it.

Step 2: Make a steamed bun like a steamed bun.

Step 3: Place all wrapped head down.

Step 4Roll out the cake and let it rise for 20 minutes.

Step 5 Put in the electric baking pan, when it is slightly yellow on both sides, pry a small hole with chopsticks and pour the egg mixture into it.

Step 6 Boil for another minute, serve on a plate.

First, take 500 grams of flour, add 5 grams of yeast, add water while stirring into dough with chopsticks, then knead the dough by hand, cover it with plastic wrap, wait until the dough rises to twice the size, then knead the dough into long strips, cut it into agents, knead each agent into a dough, fry it in a pan, beat an egg, stir evenly, pour it into the dough, and wait for the dough and the egg to blend together.

First and noodles, the specific method is to put the noodles in the basin, put yeast powder, sugar with warm water and noodles, knead into a smooth dough, and then knead into a small agent, let it rise for ten minutes, at this time beat the eggs in a bowl, stir evenly with chopsticks in the salt and put it aside for later use, and then roll out the small agent into a small cake and put it in a pan to brush the oil pan to make a pan, see the cake bulge up and immediately turn it over, dig a hole with chopsticks in the center of the cake, put the stirred egg liquid into the cake, wait for the egg liquid to solidify, turn the cake over and the cake will be cooked, very delicious.

In fact, there are many ways to make egg scones, well, what about your advice? You can use the next app software, such as the kitchen, or there will be many such tutorials on station b. You can adjust the amount of condiments according to your own taste.

It can be made with flour, water, and oil from flour or hard flour; Eggs, salt, chopped green onions, ham, green beans (cooked).

Method: 1. Use hot water to mix the noodles into soft and hard dough blocks, which is the so-called hot noodles;

2. Roll into long strips and roll out long round cakes with a rolling pin, brush them with a layer of oil;

3. From one end to the other end of the leaky shot, pinch the mouth, and then roll it into a circle;

4. Heat the pan, put the cake on it, wait for one side to change color and turn over, brush with oil on both sides, and burn until it is six mature;

5. Make a small opening from one side of the oil cake, put the ham and green beans into it, and then pour the paste made of eggs, green onions, salt and oil into the cake, and then burn until the yellow crisp on both sides, and the eggs are ready.

Add salt to hot water at about 60 degrees, quickly stir and pour into the flour to form a smooth and fluffy dough, smear a small amount of peanut oil on the outside to keep it moist, cover the pot and leave it at room temperature overnight. Salt is added to increase the flexibility of the flour, not to increase the degree of fermentation, so a small amount is fine. The noodles should be alive and soft, and the food that comes out of this way is delicious!

I don't care if it's scallion pancake or dough cake, I like to make it in the morning to save time, of course, if you have time, you can leave it for half an hour or an hour after you have time. I made 4 scrambles for this amount.

Prepare the ingredients. Pluck a few home-grown chives and two fresh lettuces. Cut the two red sausages that my husband bought in half and fry them. Stir the chives together with the eggs and salt and set aside, ** is a pie of eggs.

This is all the ingredients, you can mix and match the existing ingredients according to your preference, you don't have to follow mine exactly. I used the handmade mustard shredded mustard made by Henan Dengfeng, the beef sauce made by my relatives, and the black pepper sauce I bought.

Divide the dough evenly into 4 portions, roll it out into palm-sized cakes, pour in sesame oil and spread evenly, and then wrap it like a bun so that no oil leaks. Gently roll out into a thin cake, front and back. Note:

Don't roll it out into a thin dough at the beginning, it's not easy to wrap, and don't apply sesame oil to the edges, and it's not easy to wrap tightly. Figures 1 and 2 are too large to wrap.

Put oil in a non-stick pan, put in the dough, adjust to low heat, cover the pot, and wait for a short time to open the pan and you can see that the middle of the dough has bulged! Pound a hole with chopsticks in the middle of the dough and pour the egg mixture into the cake after mixing, at this time you can move the pot slightly to let the egg liquid flow evenly into the whole cake. If you are not skilled, it doesn't matter if the egg liquid leaks, except for the low appearance point, the taste is fine.

Turn over and continue frying on the other side. This is the cut side, the color is golden, it looks good, and I feel so capable! After frying on both sides, take it out, brush it with your favorite beef sauce, serve with shredded mustard greens, add red sausage and lettuce, and serve with a bowl of white fungus pear soup, which is another delicious breakfast.

Cut! This is the egg liquid that has not been poured successfully**, no problem, the more you do it, the more you do it, the other 3 are very successful.

Add oil to the first side and knead until smooth and divide into small balls. The second small dough is made into cakes, and the egg liquid is wrapped into buns. Third, slowly and carefully press the cake again, and the egg mixture does not leak out. Fourth, put it in an electric baking pan and fry it.

I think the best way to do this is to add only a little yeast to the dough so that you can make a half-baked dough.

As an important part of egg scramble, the level of dough technology often has a great impact on the taste of egg scramble.

1. The method of egg scones and noodles is relatively simple, if you want the dough to be slightly softer, it is recommended to scald it with hot water, and then slowly add cold water and form a softer dough, pay attention to grasp the ratio of water and flour, the standard is mainly to fully integrate water and flour, and then knead the dough, and then let it stand for 15 minutes to 30 minutes, and the process of egg scramble and dough is completed.

2. When you see a large bubble on the surface of the cake blank, gently prick a hole with chopsticks, don't wait until the bubble disappears, and the solidification between the dough is not conducive to piercing the hole. For novice kitchen novices, if you find it difficult to pierce a hole with chopsticks, you can use a knife to gently poke a hole in the first layer of the cake blank with the tip of the knife, and then use chopsticks to pierce the hole along the opening.

3. When pouring the egg wash, it should be determined according to the size of the cake, if the cake is small, pour a little less egg wash, as long as the egg wash can be evenly spread on the inside of the cake. Don't pour in the egg wash because the cake is too small to make the egg liquid flow out.

Ingredients: flour; Excipients: eggs, lettuce.

Seasoning: hoisin sauce, garlic hot sauce, monosodium glutamate (can be omitted) chicken essence, red oil bean paste.

Step 1 Mix the flour with cold water and let the dough rise for 10 minutes, take a little flour, use cooking oil, add a little salt to make a thin puff pastry for later use.

2 Take out the awakened dough, add a quarter of the hot dough, together and evenly, knead into strips and then add the agent, smear the thin puff pastry one by one, wrap tightly and rise again for a while, roll out the cake blank into a cake, add a little oil to the pan, put it into the dough when the oil temperature is 5 hot, fry until the cake is bubbling and pierce it from the middle, pour the beaten eggs into it, fry until both sides are golden out of the pot, add garlic hot sauce to the hoisin sauce, mix well with a little oil, spread it on the cake, add lettuce and eat.

Characteristics: Golden color, salty and crispy.

Ingredients: flour: 100 grams of flour, 3 grams of salt, 60 grams of water.

Puff pastry: 50 grams of flour, 25 grams of salad oil. 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 onion.

Step 1 Pour the flour into a container.

2 Add 3g salt and warm water and stir into a dough and let rise for 20 minutes.

3 Add salad oil to the flour and form a puff pastry, and it will be ready to shape slightly.

4 Beat the eggs in a bowl and stir in the other seasonings.

5 Divide the dough into quarters.

6 Take one of the portions and press it flat (here you can press it flat, you don't need to roll it out).

7 Wrap in puff pastry.

8 Wrap and close.

9 Roll the cloak face down with a rolling pin.

10 Turn on the electric baking pan, turn on the heat only, adjust the temperature to your own suitable temperature, the temperature is enough, put the cake in for 10 seconds and turn it over.

11 And when he saw that the bread was bulging, he raised a horn with his chopsticks.

12 Pick a good look, enough to put eggs.

13 Pour in the mixture of eggs, and put more if you like more, and put less if you like less, for I have only one egg in so much flour;

14. The appearance after filling;

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

1.Put 200 grams of flour in a basin and make a small hole in the flour with chopsticks 2Pour 80 grams of hot water in batches 3

Use chopsticks to stir hot water with 2 3 pieces of flour to form a snowflake-like dough 4Pour about 10 15 grams of cold water into the remaining 1 3 dry flour in 5 batchesUse chopsticks to stir cold water with 1 3 dry flour to form a snowflake-shaped dough 6

Knead all the dough together by hand, knead it into a smooth dough, cover with a damp cloth and put it on one side for about 20 minutes. (The amount of water depends on the gluten of the flour, and the gluten of different flours is different, and the amount of water used is not the same, so when adding water, you should add it in parts, and do not pour water into it once.) ）7.

The good dough is placed on the cutting board8Prepare 1 small bowl with a little cold water, slightly bend the 4 fingers of the right hand, and dip 1 in the water for 9Bend the 4 fingers slightly as usual, and tie the dough vigorously and repeatedly, and pierce the dough through 10

Then knead the dough repeatedly with your hands11Knead the dough into an oval shape and roll it into cylindrical strips12Roll the cylindrical strips of dough into 50 grams each by hand.13

Take 1 dough and put it on the cutting board, buckle it on the dough with the palm of your hand, and move your palm back and forth 14Make the dough form a round dough with the movement of the palm of the hand15Press the round dough into a round cake shape by hand, so that the cake blank is ready.

Ingredients for scrambling flour, eggs, salt, water, chopped green onions, appropriate method 1, hot water and noodles (this is very important) 2, noodles and good divided into equal portions. 3. Roll out 1 cake, sprinkle with appropriate salt, anoint oil, roll it up from bottom to top, roll it up from left to right after rolling, press it and then roll it into a cake shape. 4. Put one side of the electric baking pan, smear the pan with appropriate oil, and start pancakes.

When the dough is foaming, it means that it has been layered, and pour in the eggs mixed with salt and chopped green onions. 6. Wait for the egg to solidify, turn over and fry the other side. 7. Golden on both sides.

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.

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.

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

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.

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

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

Homemade recipe for egg scones:

Ingredients: flour, eggs, lettuce, ham sausage, green onion, salt, sweet paste, cooking oil.

1.Pour an appropriate amount of flour into the basin, half of the flour is slowly added to the boiling water, stirred with chopsticks to form a flocculent, the other half of the flour is slowly added with cold water, also stirred with chopsticks to form a flocculent, and then mixed together into a smooth dough, cover and cook for 30 minutes (this kind of semi-hot noodles is best for making egg scones).

2.Pour an appropriate amount of flour into the bowl for later use, pour an appropriate amount of cooking oil into the pot and burn until it is 70% 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).

3.Break the lettuce and wash it, cut the ham sausage into large slices, and cut the green onion into chopped green onions for later use (it is better to use the ham sausage directly if you have ham sausage at home, I only have this kind of large piece at home, so I can eat it improvised).

4.The dough is kneaded smoothly on the cutting board, divided into small agents, flattened with a rolling pin and rolled into a thin beef tongue, and brushed with a layer of puff pastry.

5.Fold the two ends of the pastry sheet inward once, fold it in half again, pinch the openings at both ends, flatten them and gently roll them into a cake shape (the openings must be tightened to don't let the puff pastry leak out; Do not roll the cake too thinly so as not to affect the cake foaming, and do not roll the cake too hard to avoid breaking the cake).

6.Beat the eggs into a bowl, add a little salt, chopped green onions and beat them with chopsticks for later use.

7.Brush a layer of cooking oil in a frying pan, burn the pan over medium-low heat until slightly hot, put in the rolled cake, brush a layer of cooking oil on the cake, and fry the ham sausage in the pan.

8.Continue to sear until the cake is golden brown on both sides, brush with a layer of sweet pasta sauce, add lettuce and fried ham sausage, roll it up and enjoy.