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

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

2. Stir in one direction until there are no lumps

3. Add 300 grams of water to neutralize the batter

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

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

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

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

8. Cut into pieces and eat

Tips:

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