Authentic Egg Baked Cake [chinese Muffins]

Name: Authentic Egg Baked Cake [chinese Muffins]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Clear water (warm water); 70g egg; 1 piece Flour; 70g Brown sugar (must be); 7g White sugar; 12g yeast; 1g baking soda; 0.5g salt

by Miss Gege

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For Chengdu Egg Baked Cakes, I have researched many recipes to make the Chengdu snack that Brother Onion loves at home.
Including a field visit to the originator of Chengdu Egg Baked Cakes-Shishi Middle School He Ji. After comparing and experimenting, he synthesized the experience of multiple online recipes and summed up this super fast hand with a super high success rate.
As long as the batter is adjusted and put in the refrigerator by brushing a few times the night before, you can eat the crust that is almost the same as the authentic He Ji early in the morning! This method is really suitable for breakfast!
Of course, for the fillings of the bake cakes, I also recommend some of the simplest and classics here. In fact, the bake cakes are a non-barring guy. If you dare to put any food in it, Chengdu people will say it is delicious, you believe Do not?
The ever-changing filling space of egg-baked cakes is still left for the big guys to play free~~

Ingredients

Authentic Egg Baked Cake [chinese Muffins]

1. On the first night, add all the ingredients for the egg-baked cake crust one by one, stir evenly to form a bowl of smooth batter, then cover with plastic wrap and put it in the refrigerator to ferment overnight.
If you are in a hurry, you don’t need to refrigerate it. You can continue to step 3 after fermentation at room temperature (above 20 degrees Celsius) for 1-2 hours.

2. The next morning, take out the batter and warm it up. When the batter is easier to stir, stir it again, and then proceed to the next step.

3. Be sure to use a non-stick frying pan. If the pot is really non-stick, don't let oil go!
After the pan is slightly hot, scoop up a spoonful of batter and turn the frying pan with your wrist to spread the batter naturally and spread it out into a round cake with a diameter of about 10 cm.

Authentic Egg Baked Cake [chinese Muffins] recipe

4. About a minute or so, all the big bubbles on the round cake have burst out visually, and there are basically no new bubbles, which means it is OK. Use a shovel to shovel it out and put it away.
Make all the batters one by one, keeping a medium-to-low heat throughout the process, and do not put oil in the pot.

5. Now you can add the filling and fold it in half!

Tips:
1. The above dosage is about two people's breakfast consumption at a time;
2. The fillings are ever-changing, I suggest you have no taboos, try more and find more and better places to share!
3. No oil in the non-stick pan is the key to a good-looking outer skin. If you brush or drain the oil, it will cause a greasy taste and an ugly skin~ Put the batter in the pan a little bit hotter, but not too hot, otherwise the batter will not flow out. .
4. Brown sugar is best to be ground into powder, otherwise it is not easy to dissolve. Brown sugar gives the cake a special flavor, which is a very important raw material. It is recommended not to omit it.
5. As for the special copper pot for baking cakes...Of course it is the most professional! Taobao sells it! If not, it will actually be very successful!

Comments

Sign in to comment

Similar recipes

Steamed Egg with Tomato Pork

Egg, Clear Water (warm Water), Minced Meat