Spring noodle cake(yang chun mian dan gao )

Spring noodle cake

Introduction:

"The 18cm diameter cake mold is suitable for two people to eat a meal. After baking, the fragrant and crispy Melaleuca peel, the sour and sweet of tomato, the unique flavor of celery, the mellow aroma of cream and cheese, the taste of peas, and the soft spring noodles are absolutely different."

Production steps:

Step 1: cook the noodles, rinse with cold water and dry them; open the peels of Melaleuca and cut them into a circle with a diameter of 24cm; cut the tomatoes in half; cut the ham into small pieces; beat the cream, egg, salt, pepper and nutmeg evenly.

Step 2: put the Melaleuca peel into the oiled cake mold, press the bottom and four walls tightly along the cake mold; poke many holes in the bottom with a fork; put the cooked noodles, ham and peas in layers with 25G cheese; finally pour 1 li of beaten egg paste; spread tomatoes and sprinkle the remaining cheese.

Step 3: oven, 200 degrees; hot air, 180 degrees; bottom layer; 45 minutes; cool for 10 minutes after baking.

Step 4: carefully remove the cake from the mold, sprinkle with celery leaves and finish.

Materials required:

Lasagna: 300g

Yangchun noodles: 150g

Nutmeg: right amount

Cherry tomato: 70g

Ham: 100g

Milk fat: 250g

Eggs: 3

Pea: 100g

Pizza Gouda cheese: 100g

Celery: 3 teaspoons

Salt: right amount

Pepper: right amount

Note: 1. The lasagna germ can be made by yourself, just like the lasagna cake. 2. If you can't find any cream, you can use cooking cream. 3. You can add corn according to your taste

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Yang Chun Mian Dan Gao