Egg-filled pancake
Overview
Egg-filled pancakes are a quick street snack that can be eaten for breakfast or dinner. Simple to make and nutritious, it is very popular.
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Ingredients
Steps
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Exactly 100 grams more all-purpose flour, which is ordinary flour.
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Add 70 grams of water and stir with chopsticks. Add water little by little, not all at once.
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Stir until there is no dry flour in the bowl and it forms a slightly rough dough.
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Dip your hands in flour, move the slightly rough dough to a lightly oiled cutting board, and knead it gently. If it sticks to your hands, you can use a scraper to scoop it up. Place it in a basin, cover it, and let it rest for about five minutes (you can also make it in advance and refrigerate it).
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At this time we can wash the lettuce and control the moisture. Crack the eggs into a bowl, add a little bit of five-spice powder, a little bit of salt, chopped chives and mix evenly.
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Sprinkle some flour on the chopping board, dip your hands in some flour, and transfer the saved dough to the floured chopping board.
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Knead the dough into 12 cm thin strips and cut into pieces. I divided into 1 large one (50g) and 3 small ones (40g).
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Roll out the dough to about 8 or 9 centimeters, sprinkle some dry flour on it, pour 3 grams of oil, and spread the oil evenly on the dough sheet.
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Wrap each bun like a bun and flatten it. The bun-making method is relatively simple, and there is also the quilt-folding method, which is more troublesome but has more layers.
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Roll out into a small round cake with a diameter of 12 cm. When the dough is soft, be sure to sprinkle flour on it and don't stick to the chopping board or rolling pin.
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Brush a layer of oil on the pan, add the dough, cover it, and cook over medium-low heat. After about a minute, the dough will puff up. Pour a little oil (about 3g) on the pan
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Quickly flip with food tongs or chopsticks. Don't worry if it's hot, just turn it over quickly with your hands. Turn the cake in a circle in the pan to evenly coat the cake surface with the oil you just poured.
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You can poke a hole in the middle of the cake or poke it on the edge. Use two chopsticks to hold up the hole with your right hand, and quickly pour in the evenly stirred egg liquid with your left hand.
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Turn down the heat, cover with lid, turn over after half a minute, check whether the egg liquid is solidified, if not, sear it a little. Take it out of the pan when it is 8 or 9 minutes cooked. If it is too cooked, it will crack.
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Lightly spread some Haitian soybean paste on the cake
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Place three pieces of lettuce, roll up a piece of ham, and sprinkle some chopped cooked peanuts.
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Cut the seaweed skin into long strips two fingers wide.
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Use seaweed strips to roll up eggs and fill pancakes. Your hands will not be greasy when eating, and it also adds variety to breakfast food😄😄😄
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