Egg Filling

Egg Filling

1. Take 200 grams of flour

2. Add about 130 grams of hot water (about 70 degrees), do not add it all at once, adjust appropriately according to the degree of water absorption of the flour

3. Harmonize into a soft dough, cover with plastic wrap and wake up for more than 30 minutes

4. Knead the awake dough until smooth

5. Divide into 4 equal parts

6. Take 20 grams of flour and 20 grams of olive oil

7. Stir evenly to become shortbread

8. Take a dough and press it flat, put shortbread in the middle

9. Wrap it up, don’t expose the shortbread

10. Slowly roll into pancakes

11. Brush the pan with a little oil, heat up and add the rolled pancakes

12. Heat on a low heat for about one minute. After the cake changes color, turn it over. The center of the cake will bulge for about 1 minute

13. Poke the crust with chopsticks

14. Pour a beaten egg from the breach

15. Bake each side for a minute or two until the egg is solidified and served

16. Take a piece of ham and fry it hot

17. Spread a layer of sweet flour sauce on the cake

18. Put lettuce and ham on it, roll it up and eat it

Tips:

Use ordinary all-purpose flour for flour