Milk and Egg Pie - A Balanced Breakfast with Meat and Vegetables

Name: Milk and Egg Pie - A Balanced Breakfast with Meat and Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 2 egg; A box milk; Sangen Connected with flesh and blood; 3 Small rape; Some salt

by player912

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It’s said that it’s better to eat early, have a full lunch, and eat less late, but for the fast-paced people nowadays, the rich and nutritious breakfast is simply a luxury, and the nutritionally balanced lunch and enough time to eat are like water in the desert. For lunch in the unit’s canteen, it’s really a matter of pinching your nose to eat. Vegetarian dishes can make the taste of meat, while meat dishes can taste the taste of green vegetables. In addition to bringing meals to the unit, you can only eat egg-filled cakes at the stall next to you. Congee, obviously breakfast cakes are often turned into lunch, watching the pancake pan is oily, while eating the pancakes, thinking about the gutter oil and gutter oil, ah~~~~, tangled, but I made my own eggs. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? The greens and meat on the pie rolls are really good. After eating two of them at once, my husband thinks I can eat another one. Haha, in my husband’s words, the pie is really soft and delicious. "

Ingredients

Milk and Egg Pie - A Balanced Breakfast with Meat and Vegetables

1. Prepare ingredients such as flour, two eggs, three small rapeseeds, three connected flesh and blood, and a box of milk.

Milk and Egg Pie - A Balanced Breakfast with Meat and Vegetables recipe

2. After mixing the baking powder with the flour, mix the noodles with milk

3. The dough is alive for fifteen minutes.

4. During the time for making the dough, wash the small rapeseed and blanch it in the pot, connect the bones and remove the bamboo skewers and fry them, beat the eggs into egg liquid for later

5. Divide the good dough into four equal parts (divide into several equal parts according to the size of your favorite cake)

6. Roll out an agent into thin slices, pour a little oil, and apply evenly,

7. Rolled up from one side, rolled into a strip, and then rolled up from one end of the noodles, rolled into a round cake.

8. Roll the dough into a long strip and roll it up from one end,

9. When rolling to the side, leave a little bit and pinch up the two ends of the roll and wrap it with the left side.

10. Roll it into a pancake

11. Heat oil in the pot, put the cakes in, low heat

12. Turn over when the pie is bubbling

13. After the cake is turned over, pour the egg liquid into the pan, cover with the cake and gently press the surface of the cake to make the egg and the cake fully bond.

14. When the pie is cooked, turn it over, with the egg side facing up

15. Spread the rapeseed and rabbit meat on the cake.

16. Roll it up, and the milk and egg pie is made.

Tips:
Because of the use of milk and noodles, the cake will be very tender when you bite it. Putting oil before the pancake and rolling it twice will make the layering of the cake obvious and feel super good