Erhuangtan cake
Introduction:
"Soft and tender, milk fragrant, nutritious breakfast, with soy milk, chocolate milk, porridge can be."
Production steps:
Step 1: mix flour + milk + egg to a thin state (after the batter is poured into the cake, tilt the cake to make the batter flow).
Step 2: put oil in the front of the cake, heat the oil to 60%, pour in the batter, turn the front of the cake, and make the batter even with the help of a spatula.
Step 3: fry the pancake over low heat until it turns yellow, shovel it out, put butter in the pan, and continue to cook on the other side of the pancake.
Step 4: after the second side turns yellow, add a little water and simmer for a while. Simmer on one side or both sides to soften the cake.
Step 5: after serving, add some ketchup to the core of the cake.
Step 6: wrap it with tomato sauce, honey, cheese and condensed milk.
Materials required:
Flour: 100g
Butter: moderate
Milk: moderate
Eggs: right amount
Note: the so-called Erhuang is butter and egg yolk, in fact, in order not to waste, or take the whole egg.
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: Original
Chinese PinYin : Er Huang Tan Bing
Erhuangtan cake
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