Egg Filling Biscuits-a More Suitable Method of Wrapping Pastry for Novices

Name: Egg Filling Biscuits-a More Suitable Method of Wrapping Pastry for Novices
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 100g boiling water; 50g Cold water; 5 egg; Some lettuce; Some Noodle sauce; Some Dried radish pickles; 10g Cooking oil

by Silence

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was in college, breakfast was often filled with eggs. My most spectacular time was when I bought 18 egg-filled biscuits in the morning. The classmates of our 7th class and the other two classes looked at the door eagerly before studying early, waiting for me to go to the classroom. Alas, I was only buying for my sisters in our dormitory and my girlfriends in another dormitory, but I didn’t expect it to be passed on and finally sold so many, which made the people waiting in line behind me collapse and leave. A few, still fresh in my memory.

Now there are few opportunities to eat egg-filled biscuits bought outside, but I want to eat it again, so I have to study and make it myself. I tried the method of rolling up the noodles at the egg filling pie stall before, maybe I am a bit stupid and I can’t always fill the egg completely. The pastry filling method I tried this time is very easy to use. It swells up completely, and the egg liquid is easily poured in. Share the method, and friends who encounter the problem of not filling the egg liquid like me can also give it a try. "

Ingredients

Egg Filling Biscuits-a More Suitable Method of Wrapping Pastry for Novices

1. 10 grams of flour and cooking oil are mixed to form shortbread.

Egg Filling Biscuits-a More Suitable Method of Wrapping Pastry for Novices recipe

2. Boil 200 grams of flour with boiling water first, and then add cold water to form a soft dough.

3. Cover the kneaded dough with plastic wrap and let stand for 20 minutes

4. Take out the dough and divide it into 5 portions

5. Take a portion and roll it into the size of a bun skin

6. Brush pastry in the middle, don't brush the edges

7. Wrap it up like a bun

8. Roll the buns with pleats down gently into a pancake, try not to break the bubbles in the cake

9. Drizzle a little oil in the pan, put in the pancakes, turn over when there are small bubbles on the surface

10. Soon the middle of the pie swelled up

11. Immediately poke a small mouth with chopsticks and pour in the previously beaten egg liquid

12. Wait for a while and then turn it over, cook both sides and it will be out of the pot

13. Spread the topping sauce, add lettuce and dried radish pickles, and a delicious breakfast is complete.

Tips:
Egg-filled biscuits are not flour biscuits. You need more water and the noodles have to be blanched to make the texture softer. Because more water was added, it was very sticky at first, so you have to knead it for a while.

The technique is not authentic, but the taste is the same.