Crispy and Ever-changing Delicious Breakfast---scallion Oil Egg Filling Pie

Name: Crispy and Ever-changing Delicious Breakfast---scallion Oil Egg Filling Pie
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 100g boiling water; 70g Cold water; 3g salt; a little Five spice powder; 90g Pork belly; 90g Shallots; 3g Sugar; 3 pcs egg

by Crazy cooking father

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Among the favorite breakfast lists of the emperor's office workers, egg-filled biscuits are definitely one of the top foods. Whether it is on the corner of the road or in front of the subway entrance, you can always find one or two stalls selling egg-filled biscuits. In the morning and evening peak stalls, twos and threes of passers-by crowded in front of the stall. With the master's skillful rolling and rolling, the steaming pie with lettuce, ham or chicken fillet was delivered to the diners in three or two minutes. The crispy and oily omelette is brushed with rich salty sauce, and matched with various side dishes of your choice. One bite will definitely capture your taste buds instantly and make you fall in love with this feeling and taste.

I have no resistance to this kind of crispy pasta. I am just frightened by the current food safety concerns and concerns about the use of oil by small vendors outside, so I seldom buy it outside and eat it at home. On the contrary, I mostly cook it at home. In fact, to make egg fillings, as long as you master the folding method and the skills of the blanks, you can easily make delicious fillings with crispy and burnt outer skins and full and even egg fillings without leakage. Not only that, in order to save time, you can also make more raw biscuits at one time, and put them in the refrigerator with grease paper intervals. Take out the branding directly in the morning, and it can be completed in three or two minutes. And this time, even if you don’t add eggs, you can directly make crispy browned scallion pancakes. Add the family’s favorite ingredients and brush them with different sauces. It is definitely a delicious breakfast. !

Ingredients

300g All-purpose Flour
100g Boiling Water
70g Cold Water
3g Salt
a little Five Spice Powder
90g Pork Belly
90g Shallots
3g Sugar
3 pcs Egg

Crispy and Ever-changing Delicious Breakfast---scallion Oil Egg Filling Pie

1. Add 3g of salt and a little five-spice powder to boiling water to dissolve, pour in flour and neutralize it into snowflakes, then add cold water to make a uniform dough;

Crispy and Ever-changing Delicious Breakfast---scallion Oil Egg Filling Pie recipe

2. Let the dough stand for 10 minutes and knead it again to form a smooth dough, let it rest for 15 minutes;

3. Cut the shallots into cubes, add 3g salt, 3g sugar, and a little five-spice powder and mix well;

4. Peel and dice the pork belly, put it in a wok and stir-fry on medium-low heat;

5. When the lard is separated and the diced meat shrinks and turns light golden brown, add chopped shallots;

6. Continue to stir-fry on low heat until the chopped green onions become soft, the water evaporates, and the aroma is released;

7. Roll out the awake dough into a rectangular dough;

8. Spread the fried scallion oil on the noodles;

9. Roll up tightly from the narrow side to the other end;

10. Cut into even pieces and let it rest for 5 minutes;

11. Take a stretch and fold it inward from one third of one end, the same is true for the other end;

12. Turn the dough over to press the folded part underneath, and make it into a dough and let it rest for 10 minutes;

13. Preheat the electric baking pan, roll the dough into a cake, put it in, cover and fry for half a minute;

14. Open the lid and see the upper surface of the dough swelling;

15. Use chopsticks to pierce one end of the cake, expand the inner space into a hole, and pour half an egg into it;

16. Turn the cake over, fry the egg to solidify, and then turn it over until golden on both sides.

Tips:
Add boiling water and cold water to mix the noodles separately to make the cake core soft and firm;
Adding salt and five-spice powder when kneading the noodles will make the baked cakes more flavorful;
One way to be lazy when kneading dough is to make the dough into a dough without kneading it until it is smooth. Just leave it for five to ten minutes to prepare other materials. After the time has elapsed, knead it twice and the dough will be very smooth;
The folding method of the cake base adopts this three-fold method, which makes it easier to expand a uniform and leak-proof space in the cake base, so that it is easier to pour the egg liquid;
When making scallion pancakes, you must wake up for five to ten minutes after completing the rolling and folding of the individual pancakes. After the dough is relaxed, it is convenient for the next operation;
When filling the egg liquid, be sure to use chopsticks to expand the space in the middle of the cake as much as possible, so that the egg liquid can be well distributed in the cake and not easily exposed. You can also add a little salt to the egg liquid if you like, so that the whole filling The pie will be more flavorful, and each pie of this size can be filled with half an egg;
Be careful not to use an electric baking pan to make pancakes for a long time. Folding this kind of egg pancakes in three to two minutes is enough. Too much time will make the pancakes dry and hard.