Egg dragon roll

Overview

After I made a ball of dough, I wanted to make some meat dragon rolls, but I changed my mind at the last minute. I thought it would be good to use eggs instead of minced meat, so I decided to give it a try. I’ll make meat dragon rolls next time!

Tags

• pasta
• home cooking
• breakfast
• all-purpose flour
• egg
• oil
• starch
• warm water
• whole wheat flour
• yeast
• chopped green onion
• salt
• water

Ingredients

Steps

1. 1 Pour 10g of yeast into 100ml of warm water and stir to dissolve.

   

2. 2 Take a large container, add flour, pour the yeast water, add water, and knead into a smooth dough.

   

3. 3 Divide the dough into small portions, pack in ziplock bags, seal tightly, and refrigerate for about 12-24 hours.

   

4. 4 The dough is ready to use when it has doubled in size.

   

5. 5 Deflate the dough and knead it. After kneading, roll it into a thin sheet, which can be trimmed into a rectangular shape.

   

6. 6 Beat the eggs, add salt, starch and water and mix well.

   

7. 7 Brush a little oil into the pan and fry the egg liquid into egg skin.

   

8. 8 Brush the dough with a little oil.

   

9. 9 Lay out 2-3 pieces of egg skin.

   

10. 10 Sprinkle with chopped green onion.

    

11. 11 Roll up the dough sheet.

    

12. 12 Brush the basket with a little oil, put the dough rolls in, let it sit for 15 minutes, steam over medium heat for about 20 minutes, turn off the heat, and remove the lid after 5 minutes.

    

13. 13 Cut the egg dragon roll into pieces.