1. Divide 60 grams of all-purpose flour into two halves, blanch the noodles with 18g boiling water for one half, and mix 25g cold or warm water for the other half to form a softer dough. In order to save time in the morning, you can make it in advance and store it in the refrigerator. The water absorption of flour is different, reduce or increase water consumption as appropriate.
2. Mix 2g flour with 3g cooked oil, appropriate amount of five-spice powder
3. Because I want to try two kinds of square abalone scallop xo sauce, so I divided the dough into two smaller portions. Beat the eggs into a bowl and add an appropriate amount of chopped chives. Wash the lettuce to absorb the surface water.
4. Squeeze the dough and coat the surface with shortbread. Note: The pastry can't be spread too far.
5. Wrap it up like a bun
6. The closing must be tight and tight, and there should be no leakage. When there is a leaky pancake, it will not bulge up, which will slightly affect the egg.
7. Roll out the noodles to a thin thickness of about 3 or 4 mm, not too thin.
8. Grease a non-stick pan with oil, put the dough in the dough, and cook for 20 seconds on one side, then quickly turn it over. After about 2 or 30 seconds, the cake will bubble and swell.
9. Open a mouth with chopsticks at the bulge, quickly pour the egg liquid, cover the pot and cook until the egg liquid solidifies. Turn the pie back and forth twice in the middle.
10. Spread the scallop xo sauce on the baked buns
11. Put lettuce on top, and then scoop a spoonful of squared abalone and scallop xo sauce
12. Dominate the kitchen with just one cup of abalone and scallops XO hot sauce
Tips:1. The water absorption of flour is different, reduce or increase water consumption as appropriate.
2. The pastry cannot be spread too far.
3. Tighten the mouth tightly and don't leak it.
