Memories of childhood, unforgettable egg cake.(yi tong nian nan wang dan hong gao )

Memories of childhood, unforgettable egg cake.

Introduction:

"Omelette. During the reign of Daoguang in the Qing Dynasty, an old man surnamed Shi, who was near the Shishi Academy in Wenmiao street, Chengdu, got inspiration from the children's "aunt feast". He mixed eggs, fermented flour and brown sugar, and baked them in a pan. Because it tastes crisp, tender and refreshing, it becomes a famous snack in Chengdu. When I was a child, I liked egg baked cakes, especially those with cream flavor. During my primary school years, when I passed Pingfu lane after school, I would buy them to eat. The shopkeeper and his wife were laid off, and they would pedal a small three rounds every day to earn some money for their children to study. At that time, I thought that 50 cents egg baked cakes were delicious, especially those with cream filling. In the past, they could eat eggs except on their birthday Cake, as if only in the egg cake can taste the smooth taste of cream. This habit continues until junior high school graduation. Later, when I came to high school, it was late to finish school, and I really lamented for a while. Later, I happened to find that the couple would sell them at the gate of high school before self-study in the evening. At that time, there were Tianchan potatoes, one yuan each. So far, after dinner, there were egg cakes and Tianchan potatoes Over the years, in some corners of Chengdu, there are still traces of egg baked cakes, 2 yuan each, which is cheap, and 3 yuan and 5 yuan each, which exist in all kinds of famous snacks catalogue. The taste, I can't say, but it's definitely not the one I've been thinking about for years. Is it true that the dream of egg baking cake has been lost in the distant green years

Production steps:

Step 1: 150g of common flour, 2G of dry fermented flour, warm water bubble powder (can be replaced by high-efficiency yeast powder, but I still like old noodles fermentation)

Step 2: add water and 1 whole egg to make a batter. The batter is even and can be hung with chopsticks

Step 3: put another egg into the batter, beat and sift

Step 4: take 8g baking powder (80g bowl)

Step 5: add baking powder into the sifted egg paste and mix well, then the bubbles are fine

Step 6: take 30g sugar powder (80g bowl)

Step 7: add sugar powder, stir well, sift again and let it stand

Step 8: preheat the frying pan by brushing oil. The internal fire is the minimum. For the first time, you need to wait for the pan to be slightly hot. For each frying, you just need to wait for the pan to light up white smoke after brushing oil

Step 9: prepare the stuffing while the pot is hot. This time, you can use your own pickled mustard. You can also add salad dressing, cream, jam, meat floss, sesame paste, sprouts and turnip according to your preference

Step 10: scoop the egg paste into the pan with a spoon, shake it left and right to ensure uniform thickness and just cover the bottom of the pan. The stainless steel spoon I used at home is just 2 / 3 of a spoon

Step 11: fry until honeycombed in the middle and crisp in the outer ring

Step 12: insert the filling prepared earlier

Step 13: fold it in half, then pick it up. If you think it's hard to fold it in half, loosen it with a toothpick and fold it again. Then pinch some kitchen paper on your hand and take it

Step 14: finished product, that's the taste.

Materials required:

Flour: 150g

Eggs: 2

Dry fermented noodles: 2G

Baking powder: 8g

Sugar powder: 30g

Water: moderate

Edible oil: right amount

Mustard tuber: right amount

Cream: moderate

Note: if you like sweet stuffing, you can add milk powder to the egg paste according to your hobby. If you like salty stuffing, you can also add salt to the egg paste.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: other

Chinese PinYin : Yi Tong Nian Nan Wang Dan Hong Gao