Egg Filling

Name: Egg Filling
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 90g water; 4 egg; 4 pieces Grilled sausage; 8g Low powder; 8g Corn oil; Some lettuce; Some Abalone and scallop xo sauce; 1g salt

by Bing Ruo Lan

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

I still remember that there was a row of food street at the back door of the university, and there was an egg-filled biscuits that was delicious. Whenever get out of class was over, I would buy it with my roommates. Unfortunately, I can't eat it anymore. So I thought about playing tricks myself, and the taste was still alive.

Ingredients

Egg Filling

1. Add salt and water to the flour and knead it into a smooth dough

2. Evenly divide into four parts, round and proof for 30 minutes

3. Mix low flour and corn oil evenly

4. After the dough is proofed, take one and roll it into a beef tongue and apply a layer of shortbread

5. Fold in one third, pinch both ends tightly

6. Roll out into a circle (please ignore my shape, handicapped party)

7. Sprinkle the eggs with chopped green onions and beat them

8. Put the dough in the pan after it is hot, poke a hole and pour the egg after the bubbling, turn it over after the kang meeting

9. Spread a layer of sauce after being out of the pan

10. Spread the lettuce and grilled sausage rolls on it.

11. Fall in love with me, all you need is a bite, I am Long Sword Brand Abalone and Scallop XO Sauce

Tips:
1. Sautéed sausage should be cooked in advance.
2. Reserve 5 grams of the water for the dough. The water absorption of each type of flour is different.
3. Be careful not to get burned when pouring eggs