Quick breakfast cakes, served in 5 minutes, no need to knead the dough is really trouble-free, children's favorite!
The whole family is authentic Hunanese, but they are collectively fascinated by this pasta cake! Although it looks plain, it is crispy and soft in one bite, and recently I eat it every day for breakfast, and children can eat 3 in one breath! It's so fragrant!
Many people like to buy breakfast outside, thinking that it is too laborious to do it at home, but in fact, as long as the method is right, making breakfast at home is more time-saving than going outside to buy it! This delicious soft breakfast cake, can be served in 5 minutes, with your favorite dishes, it is really satisfying, my baby's standard is ham and eggs, that is called a fragrant!
Recently, the weather has become cooler, the appetite is getting better and better, friends who like to eat pasta may wish to collect and try, do it at home, the main one is a hygienic and affordable, one or two dollars of flour is enough for a hot breakfast for the whole family, people who will live will not miss it~
【Soft egg oil cake】
Ingredients: 500g flour, 170g hot water, 180g cold boiled water, 5g salt
Puff pastry: 40 g flour, 1 g salt, 55 g vegetable oil
The ingredients are ready.
Add 500g of flour to 5g of salt, divide the flour into two, and add 170g of hot water to half and stir into flocculent. Add the other half to 180g of cool white and stir into flocculent.
Start kneading the dough, the surface of the dough is pimple at first, it doesn't matter, cover with plastic wrap and let it rise for ten minutes and continue kneading again.
After two repetitions, the dough surface becomes very smooth.
Divide the dough into five equal portions, about 160g each.
Each dough is a cake, and if the home pot is small, it can be divided into six portions, each about 135g. Then knead each dough into a round shape and put it in a dish with cooking oil on the bottom, and evenly coat the surface of the dough with cooking oil.
Be sure to brush them all and cover them with plastic wrap to seal. Wake up for an hour, I usually put it in the refrigerator, knead the dough at night, wake up for one night, and cook it directly the next morning, delicious and time-saving.
Mix pastry: add 1g of salt to 40g of flour, pour in 55g of hot oil and stir well. Let cool and set aside.
Take out a set of sparkling dough and roll it out into a round cake, spreading puff pastry in the middle, trying not to spread it around. Cut a radius out.
Along the radius of the cut. It is rolled from one end to the other and finally becomes a cone.
Pinch the top, bottom, and sides of the cone and stand up.
Press into a round cake, press all five doughs into a round cake, and rise again for 10 minutes. Roll out into round cakes, not too thick or too thin, a thickness of about 0.5cm is fine.
The bottom of the pan is not brushed with oil, preheated and put directly into the dough, at this time brush a small layer of thin oil on the surface of the dough. Turn it diligently, and when it is bulged, it is cooked.
Children prefer to stuff and fry slices of ham,
Crack an egg and cover the cake before the surface of the egg has set.
Once the eggs are all fried, turn them over and brush them with your favorite sauce.
The fragrant and soft egg cakes are ready to serve.
Children can eat three in one go! It's so fragrant!
Tips: The cake must be fully awakened, at least for an hour, if you make breakfast, knead the dough in the evening, and cook it directly the next morning, the cake is also more delicious and saves time. Eating empty is very fragrant, and wrapped in your favorite filling is more nutritious.