Egg pancake(ji dan guan bing )

Egg pancake

Introduction:

"The steps are very detailed. I hope it will be helpful for beginners like me."

Production steps:

Step 1: pour boiling water into the flour in a circle, and then add some cold water to stir the flour into a ball. At this time the flour will be very sticky, covered with plastic wrap, put in the refrigerator for 20 minutes, you can knead. Make this pasta a a little softer.

Step 2: add proper amount of cooking oil into the flour, and stir evenly to make a pastry.

Step 3: take out the flour from the refrigerator and knead it into a smooth dough.

Step 4: rub into a long uniform strip.

Step 5: cut into equal sized portions. Each piece is held in the hand, the index finger and thumb can just touch, this size is just right.

Step 6: flatten a portion of the dough.

Step 7: put on the pastry and wrap it like a bun.

Step 8: put the seal down on the cutting board.

Step 9: roll into pancakes with a rolling pin.

Step 10: beat an egg, add scallion and salt.

Step 11: oil the pan evenly and heat it to 40%.

Step 12: put in the cake blank, low heat slow cauterization.

Step 13: burn until bubbles bulge and turn over.

Step 14: when there are bubbles on the other side (I forgot to take a picture), use chopsticks to pierce the cake skin.

Step 15: pick up the crust with chopsticks and pour in the egg liquid. (this step needs to be done with both hands. There's no way to take pictures.)

Step 16: wait for the egg liquid to solidify, turn it over and then brand it for a while.

Materials required:

Flour: right amount

Eggs: right amount

Boiled water: appropriate amount

Cold water: moderate

Scallion: right amount

Salt: right amount

Oil: right amount

Note: 1. After the pastry is wrapped, you can wake up the dough for another 15 minutes to make the cake more malleable. 2. When rolling the cake, you must roll it lightly. If you use too much force, you will break the skin of the cake. When you pour the eggs, the egg liquid will flow out. 3. Pancakes should be baked slowly with low heat to keep the softness of pancakes. 4. You don't need to put scallion and salt in the egg liquid. After the cake is baked, brush it with your favorite sauce. It's also great to eat lettuce.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Ji Dan Guan Bing