Egg baked cake
Overview
Egg cake, Chengdu snack. In the early years, there seemed to be only two flavors, sweet and salty. The sweetness is just a simple white sugar and sesame filling, but now, there are many flavors, including cream, chocolate, and various jams. . . To name a few. A small three-burner stove with decreasing firepower, and three small copper pots. The boss picked up the small copper pot on the stove with the lowest power, moved the other two pots to the empty stove in sequence, then used a small bamboo skewer to score the egg cake in the pot in his hand, put the fillings on it, folded it in half, and removed it from the pot. Wipe the pan again, scoop in a spoonful of batter, and put it back on the oven hole with the highest heat that was just vacated, and it's time for the egg cake on the lowest heat to be taken out of the pan again. The technique is skillful and has a sense of rhythm. The most distinctive thing is the three small copper pots, with two long-ear handles, and the center of the bottom of the pot is slightly convex upward. The batter will flow naturally when scooped on top, and the finished cake will have a slightly thicker edge. This pot is hard to find and can only be replaced with a frying pan. However, the smallest pan still felt too big. Suddenly I thought of that little milk pot. The bottom of the pot seems to be just the right size. The filling is made from the most readily available red bean paste, which is in line with the lazy nature of lazy people. No matter whether it is a pan or a small milk pan, there is no way to form the slightly thick edge of the egg cake. When folded and overlapped, the two half-circles look particularly thin. Firepower seems to be critical, perhaps that is the decisive factor in the brownish-yellow skin. Try hard and the results will be mixed. . . . Taste? In fact, I have long forgotten what it tasted like back then. . . .
Tags
Ingredients
Steps
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Ingredients: 1 egg, 70 grams of water, 1 gram of yeast, 70 grams of flour, a little salt, 7 grams of brown sugar, 10 grams of white sugar, appropriate amount of red bean paste
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Dissolve the yeast in water,
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Beat in eggs and mix well.
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Pour in sugar, salt, and powder.
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Stir into a smooth batter. Cover with plastic wrap and let sit for 1-2 hours.
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Until small bubbles appear in the batter.
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Brush the pan with thin oil,
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Scoop a spoonful of batter and spread it on the bottom of the pan,
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Fry over medium-low heat until the surface is solidified and mature.
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Add appropriate amount of red bean paste,
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Scoop up the pie crust and fold it in half.
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Remove from the pan.
