For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience

by Bean mommaomao

4.7 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

The child has recently changed his teeth and can't eat hard things. After thinking about it, he can eat an egg pancake. The nutrition is no trouble.

Ingredients

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience

1. Add about 100 grams of eggs to the flour, and then add 400 grams of water

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

2. Stir in one direction until there are no lumps

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

3. Add 300 grams of water to neutralize the batter

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

4. Stir well, the batter is very even and shiny

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

5. Preheat the electric baking pan, pour in the right amount of batter

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

6. Gently turn the bottom of the pot to flatten it.

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

7. Turn over 3 times during the whole process, and one egg cake will be out of the pan in about 4 to 5 minutes

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

8. Cut into pieces and eat

For Soft and Tender Egg Cakes, The Ratio of Flour to Water is The Key, Experience recipe

Tips:

The ratio of flour to water is 1:2 (including egg weight)

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