Shandong Egg Cake

Shandong Egg Cake

1. Add 2 grams of salt to the flour and mix well

2. Add 75 grams of boiling water and blanch half of the dough, stir with chopsticks to form a flocculent

3. Then add the beaten eggs and 15 grams of cold water

4. When there is no dry powder, add sunflower oil

5. Knead the dough at room temperature for 10 minutes, then knead the dough again for another 20 minutes

6. Divide the good dough into 16 pieces which are slightly larger than the dumpling agent.

7. Flatten each dose

8. Take a lotion and apply a layer of oil on the surface

9. Cover with a dose

10. In this way, the other agents are also paired with each other

11. Roll out each pair of tablets on both sides and roll them into pancakes

12. Preheat the bottom plate of the electric baking pan, and put the cake into

13. When there are a lot of bulges on the crust

14. Turn it over and bake it until there are golden yellow dots on the cake, turn it over again

15. Then uncover the two cakes from the middle

Tips:

The baked omelette should be covered with a cloth in time to avoid air drying and hardening.