Brown Sugar Egg Biscuits

Brown Sugar Egg Biscuits

1. Prepare the ingredients and make brown sugar, flour, eggs, and rapeseed oil by hand in ancient ways.

2. Pour in an appropriate amount of water, stir well with chopsticks, and use the back of a large spoon to press open the agglomerated noodles to make it evenly into a paste.

3. Heat the bottom of the pot and pour a small amount of rapeseed oil.

4. Pour in the batter, and use the spatula to spread it out into a round cake through the rapid manipulation of the pot.

5. Control the heat, fry on one side, and then fry on the other side.

6. A plate of tender and sweet brown sugar egg biscuits will let your tongue forget the thick summer and enjoy the tranquility of breakfast and afternoon tea.

Tips:

1. Pay attention to the amount of water control when adjusting the flour, generally use a spoon to scoop it down slowly, don't be too thin or too thick, try a few times and you will get it quickly.
2. The taste of the pancake can be controlled freely. If it is tender, it will fry for a while, and if it is crispy, it will burn a little.