Egg Filling
1.
Use one and a half spoons of flour and two spoons of cooked oil together to make shortbread ~ the size of the spoon as shown in the picture, and it will be as good as the picture. Set it aside~
2.
After the pastry is alive, let's continue to make the noodles, using boiling water and cold water and two pieces of dough respectively, and let the noodles wake up for 15 minutes after they are alive. (I use the rice cooker to hold the rice in the measuring cup, each holding a cup and a half of flour, the ratio of boiling water to cold water is one to one)
3.
After the noodles wake up, combine the two doughs into one dough and knead well~
4.
Knead the dough into long strips and cut into small pieces~
5.
Squash the small years and spread the shortbread in the middle of the dough~
6.
Then wrap it up like a bun.
7.
Roll out the cake and put it in a baking pan, and turn it over until the cake crust bulges. Poke a hole with chopsticks and pour the egg in. Because I do it by myself, some processes require two hands. The operation is the only way to take pictures.
8.
After the eggs are set, brush some sweet noodle sauce, and those who like chili can get some hot sauce.
9.
Put the lettuce, and put the ham sausage that accompanies the baking process on the lettuce.
10.
Roll it out~
11.
Bake the other cakes one by one.
12.
Picture of a bite~It's soft and delicious.
