The head of the dumplings of the head of the head, the three volt pancake stalls of the egg, today I will teach you to make "end" food ~

Unconsciously, I have entered the end.

Generally, the method of booth egg cakes has nothing new. It is delicious and delicious, but it is not attractive enough. The recent favorite breakfast at home is [egg grinding cake]. The eggs are cleverly added to the noodle cake. The cake is more delicious. A steaming egg grinding cake, bite a bite, crispy and crispy, beautiful and beautiful!

There are many technical tips for making eggs. Many people say that the noodle cakes they make can not be drum, and even some rolls are leaked. Today, I will reveal these technologies for you ~

Tips for making Bakery stalls

1. It is best to use a semi -hot noodles for egg grinding cakes, soft without losing muscles. After the dough is good, sprinkle a layer of powder on the chopping board, take out the dough, do not rub the noodles, rubbing the noodles easily to destroy the ductility of the surface, directly rub the growth strips, and become a noodle with uniform size.

2. Roll the noodles and roll it into a round dough. Wrap the appropriate amount of crispy, like a bun, collect the opening together, and the extra noodles should be tight to avoid leakage. After doing the raw blanks, the side of the seal facing down. Cover for another five minutes to avoid rolling.

3. Take out the noodles of the raw billet and the front and back of the raw, and roll it in all directions into a round cake skin in all directions, so that the pastry can be evenly distributed evenly, and it plays a role in isolation. When rolling, the force should be lighter. Do not break the skin. There is no way to bulge the skin cake.

4. We poke a hole on the cake skin. Pour the egg liquid in. Then turn the cake over and burn the egg liquid all the time after the egg liquid is fixed again. We take out the cake and brush it with the dipping sauce we like, plus lettuce and ham, and eat the best taste.

Remember these 4 key steps? Do it with the chef ~

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