Egg scramble can be baked in advance, does anyone buy it to go to the egg

No, the cake of the egg scramble is very thin, and it can be made quickly, if it is done in advance, it is also very difficult to wait for the customer to buy it and then put it on the stall, and it will make the customer have a psychology that is not newly made unhygienic, not clean and not fresh, then it is not to smash their own business.

1.I make "hot noodles" (that is, without adding yeast), I don't know if the fermented noodles are more delicious, the next time I experiment, knead the noodles first, add boiling water.

2.Add a pinch of salt, mix into a piece of dough, soften a little, and let it sit for about 30 minutes, during which you can knead it several more times.

3.Take advantage of the time to make noodles, you can prepare eggs and other ingredients that need to be filled, 2 eggs, 3 Maggi shrimp, you can choose your favorite toppings at will, such as ham clove, carrot cite, shiitake mushroom cite, diced meat ......Wait, I'm sorry, I'm teaching my classmates to mix and match again, don't learn from me) Beat the eggs evenly and put the green onions.

4.Cut the shrimp into small bites and mix them with eggs, then put an appropriate amount of salt and pepper on the eggs, five-spice powder, and monosodium glutamate (remember not to put too many of the above seasonings, too much will cover up the umami of the eggs and shrimp) to break up.

5.At this time, the dough is almost ready, knead the dough, cut it into small pieces, and flatten it.

6.Roll it into a round flake (the thickness of the roll determines the layering of the egg cake, the thinner the rolling, the more layers come out, if you don't add eggs, it is the mille-feuille cake we often eat) brush with oil.

8.Roll up, then stand up.

9.Flatten, roll thin.

10.Try to roll out as thin as possible, so that it will be crispy and crispy, it is best to use a frying pan that does not stick, a little oil (not too much oil), when the oil is hot, fry slowly over low heat, do it for the first time, friends who are not skilled in action should turn off the fire small, not in a hurry, take your time to put the cake in, and then brush the oil on it, you can brush a little more.

11.With the temperature of the fire, the surface of the cake slowly bulges, Hehe, use chopsticks to find a mouth, pick up a layer, slowly turn in a circle, and pick up the separated layer.

12.Find a spoon to slowly pour the egg wash in, turn the cake while filling, the egg wash will seep into the cake along the separate layers, don't pour it in at once, or pour too much, so as not to "egg liquid cross-flow", messing up, heh.

13.Turn over, fry over low heat for a while, and the color will be yellow and clear.

Egg scones are prepared.

First of all, add about 60 grams of warm water to 100 grams of flour, then slowly stir it until it becomes a small dough flocculent, then knead the dough into a smooth dough, here it is best to make the dough a little softer, so that it can be more delicious, and then cover the lid and leave the dough for about half an hour. Then add about 12 grams of peanut oil to the pot, wait until the oil is hot, then pour in an appropriate amount of cake flour and stir it well. Let it stand, let it cool, leave it for later use, then add a little chopped green onion, salt and black pepper to an egg and put it in a small bowl, stir it well, leave it for later use, put the dough on the panel, sprinkle some dry flour and knead it into long strips, cut into dough, each dough is about 50 grams, press the dough flat, and then roll it out into long strips, and then smear the puff pastry that the front grip god has just made on the dough, here it needs to be noted that it must be evenly smeared, and then fold the dough in half, Roll it up from one side to stand it up, let it sit for about five minutes before changing the name, and then in the electric baking pan, first add a certain amount of peanut oil, put the cake into the electric baking pan, heat it at first, and then wait until the middle of the cake is bubbling to pick up the noodles with chopsticks, pour beaten eggs into it, and roll it up to eat after the hot sauce and lettuce are cooked.

How to make the dough of the egg scramble.

First of all, the dough of the egg scramble must be softer, and some oil should be added to the dough, the amount of oil is about 10% of the weight of the flour. In addition, since the puff pastry is used as a kind of barrier, there must be no water, and after pouring the eggs, be sure to add more oil and seal them over high heat. And it should be noted that the eggs must be raised to room temperature beforehand, and do not use those eggs that have just been taken out of the refrigerator, otherwise the temperature will be too low and it will be difficult for the dough to rise.

Method:1Add salt, five-spice powder and water to the flour, and make a puff pastry in the proportion of flour and oil, and set aside. Mix the flour and warm water well to form a dough.

2.The dough rises and divides into agents.

3.The dough is covered with a puff pastry.

4.Wrap it and cover with plastic wrap to let rise for a few minutes.

5.Stir the three sauces well.

6.Crispy and fried the skin and intestines.

7.Wrap the dough with puff pastry into a cake.

8.Put oil in a frying pan, put the cake, cook over medium-low heat for 20 seconds, turn over and cook for another 20 seconds.

9.The cake is puffed up, poke a hole in the skin with chopsticks, and pour in the egg mixture.

10.Coat with sauce and top with lettuce and crispy sausage.

Grinding fierce 11Roll it up and eat.

Summary. Oil is needed. Oil is still needed to make egg scones, and there are three steps to use oil, one is to make the puff pastry, and the other is to apply oil when it is proofed. Another step is when it comes to pancakes.

Oil is needed. Oil is still needed to make egg scones, and there are three steps to use oil, one is to make the puff pastry, and the other is to apply oil when it is proofed. Another step is when it comes to pancakes.

How to make egg scones: first mix the dough, heat the flour with water, add water while stirring, until it forms a dough, then put it into a plastic bag and let it rise.

Then prepare to make the puff pastry. Add flour to a bowl, pour in hot oil and stir into a batter, this is the puff pastry.

Make seasoning: chopped green onion, coriander, lettuce, soybean paste, chili oil for later use, beat an egg into a bowl and add a little salt to beat it for later use.

Then smear a layer of oil on the cutting board, divide the proofed dough into small pieces, roll it into thick slices in the middle and thin around it, and then fold it up and roll it out again.

Preheat the electric baking pan, brush with oil, put the cake into the electric baking pan, pour a little oil on the surface, cover the lid of the pan, and wait for about ten seconds for the cake embryo to bubble. After bubbling, make a small hole and pour the egg mixture into it, and then bake it for more than ten seconds. Turn over after setting and sear until golden brown on both sides.

Egg scrambles: Here's how to fill the eggs into the cake:

Tools: electric baking pan, chopsticks, small spoon.

Ingredients: 300g plain flour, 90g boiling water, 105g cold water, 4-6 eggs, appropriate amount of lettuce leaves, about 3 tablespoons of bean paste, 6 ham sausages, 30g of ordinary flour (puff pastry), 30g of cooking oil (puff pastry).

1. Slowly add boiling water to the flour, add water while stirring with chopsticks, use boiling water to make the dough soft, stir into a flocculent shape with chopsticks, and then add cold water to continue stirring into a flocculent.

2. Knead the dough by hand, it doesn't matter if the dough is not very smooth at this time, wait for a while to knead it to be smooth. Cover the plastic wrap and let it go for 15 minutes, you can put the plastic wrap in the refrigerator at night after closing, and then make cakes in the morning.

3. After all the ingredients are prepared, divide the awakened noodles into 100 grams of small agents, roll them into round slices, pay attention to the thickness in the middle and thin around the perimeter, and then apply the puff pastry in the middle. When rolling out the dough sheet, brush some cooking oil on the cutting board to prevent sticking.

4. Like folding quilts, first fold left and right, and then fold up and down, stacking the cake embryo and compacting it. Roll out the cake crust into thinner slices, and roll it out more slowly, because the bread has puff pastry, which is easier to break. Preheat the electric baking pan, drizzle some cooking oil, put the rolled cake base into the electric baking pan, and pour some cooking oil on top.

5. Wait for about ten seconds, the cake embryo will begin to bubble, will get bigger and bigger, until you feel that you can easily pour the eggs, use chopsticks to puncture the cake embryo, pour the egg liquid quickly, and the action must be coherent. After the egg liquid solidifies, turn it over and burn it until both sides are golden brown and hidden.

6. Brush the baked egg scones with your favorite sauce, sprinkle with chopped green onions, coriander, and Shengzhitang vegetable leaves, and roll them up.

Introduction of egg scones

Egg scones are a snack made with eggs and flour, which is a characteristic traditional spot originating from Xinyang, Henan Province, and is deeply loved by local residents. Pour the egg mixture into the half-cooked cake, continue to fry and bake, the crust is crispy and the egg is fragrant.

Egg scramble is also a kind of breakfast, there are eggs, noodles, vegetables, nutritious and convenient, very popular with everyone, is one of the flavor foods in Henan, Hebei, Shandong, Shanxi.

Ingredient breakdown. Flour to taste.

Eggs to taste. Hot water to taste.

Cool water to taste. Cooking oil to taste.

Lettuce to taste. Sweet noodle sauce to taste.

Chili sauce to taste.

Salt to taste. Salty and umami taste.

Other processes. Three quarters of an hour takes time.

Normal difficulty. Steps to make egg scones.

After heating the cooking oil, pour it into the flour while it is hot, stir well to form a puff pastry, cool and set aside.

Blanch the flour with boiling water, then slowly add cold water.

Mix into a soft dough, wrap in plastic wrap and let stand for half an hour.

Take out the dough and knead it gently.

Roll out one portion of dough into long slices, spread evenly with puff pastry and sprinkle with a pinch of salt.

Fold in half, roll from one end to the other (roll slightly tighter) and pinch the sheet tightly at the closure.

Once rolled, stand the dough upright, press it flat from top to bottom with the palm of your hand, and roll it out with a rolling pin to form a pancake.

Heat a little oil on the fire, put in the pancakes, and cook your hands over medium-low heat; When the middle of the cake bulges, quickly use chopsticks to puncture the bulging part to create a small opening.

Pour in the beaten egg mixture, then turn it over and continue to sea.

Wait until golden brown on both sides.

Spread the baked omelet with sweet noodle sauce (chili sauce) and roll it with lettuce and enjoy.

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 deep handprints when gently pressed by hand, and the dough is relatively soft. Not only is it easy to operate, but the baked cake is not too hard.

2 The side must be awake, otherwise it will not be easy to operate.

3 After the puff pastry is reconciled, a little shape is fine, otherwise it will be too bad and not easy to wrap.

4 After wrapping the bread, be sure to close the mouth downwards and roll it with a rolling pin, otherwise the skin will break.

5 Don't sprinkle too much flour when packing, otherwise it will not be able to be collected.

6 You can add seasoning to the egg mixture, or you can leave it alone, I will improve it again, so that the taste is more frank and smooth.

7 It is recommended that you use an electric baking pan, which is really convenient.

8 If you don't have seasoning in your eggs, you can spread sweet noodle sauce and wrap them with lettuce leaves.

9 It is recommended that you put a little less seasoning to make it taste better.

The complete tutorial is to roll out a dough first, then brush it with a layer of oil, then mix the dough, then roll it out again, then put it in the pot, and pour the eggs into the dough when you are still foaming, then turn the dough blindly, brush with some sauce, put in some ingredients, and then make it.

To prepare the dough, then change the dough into pancakes and put them on the stove, put lettuce on top, pat the ham sausage, chicken fillet and eggs, and then spread the ketchup and roll it up.

After the flour and water are stirred and mixed evenly, the first period of loss is lost for a period of time, and then it is pinched into a grip of different sizes, put it in the pot to pick up a small opening, pour in the egg liquid, and make it golden on both sides.

Egg scones are a kind of breakfast that we often eat as office workers, I used to buy them outside and bring them to the unit to eat, and then I felt that it was not cost-effective to buy and eat outside, and I didn't feel very hygienic, so I tried to make them at home to eat, and it was not worse than the taste outside, and according to your preferences, add some ingredients, the taste will be better, and I will share with you how I make egg scones at home.

Egg sconesMaterials:

For dough: 300 grams of flour, 1 teaspoon of salt, 165 grams of warm water.

For puff pastry: 50 grams of flour, 2 grams of salt, 1 gram of thirteen spices.

Oil 38g 5 eggs.

The production process

Add a spoonful of salt to the flour, slowly pour in warm water, stir with chopsticks to form a flocculent shape while drenching, knead into a dough, brush the surface with thin oil, cover with plastic wrap, and leave for 20 minutes;

To make puff pastry, add salt and thirteen spices to the flour, heat the oil and pour it into the flour slowly, stirring into a thicker paste;

Beat the eggs into a cup, add a pinch of salt and beat evenly;

Sprinkle some noodles on the board to prevent sticking, knead the awakened noodles into a ball, knead them into long strips, cut them into equal parts, cover them with plastic wrap, and let them rise for ten minutes;

Take one of the dough and flatten it, roll it into an oval shape, and spread a puff pastry in the center;

Turn the right side of the dough over, turn the left side of the dough over, flatten the two ends, turn the upper side down, the lower side also turn up, press the interface slightly, and relax for 10 minutes;

After relaxing, carefully roll out the cake embryo into a rectangle, and pay attention to the edges not to roll out, so as not to break the skin;

Heat a small amount of oil in a frying pan or electric baking pan, put in the cake base, and quickly brush a small amount of thin oil on the cake;

After a while, the center of the cake will naturally bulge, gently pinch a small opening with chopsticks, carefully pour in the egg mixture, and continue to fry until golden brown on both sides.