Egg filling cake
SPLIT MULTI-PURPOSE POT
Ingredients：
Ingredients |
Amount |
Medium-gluten flour |
100g |
Salt |
Small Amount |
Warm water |
60g |
Sweet noodle sauce |
Small Amount |
Peanut oil |
Small Amount |
Chopped green onion |
Small Amount |
Egg |
3 |
Lettuce, ham |
Small Amount |
Directions
1：Add 100g of flour to 60g of warm water, apply proper amount of salt, knead into a smooth dough, and cover with plastic wrap at room temperature for about 30 minutes.
2：Put the awake dough on the panel, remove the dry flour, knead it evenly, and divide it into 3 doughs of the same size.
3：Take a dough, knead it into a pancake, spread the peanut oil evenly on one side, fold the dough in half, knead it into dough, and then knead the dough into a pancake.
4：Brush a small amount of peanut oil in the pot and adjust to medium heat. After the oil is hot, put in the cake and wait until the middle of the cake is bulged. Quickly puncture the bulging part with chopsticks and pour in the broken eggs.
5：Turn the other side of the dough and bake it on both sides. Apply the sweet sauce, sprinkle with chopped green onion, lettuce, ham, and roll up.
