The easiest way to make egg scones, learn this little trick to ensure that they are all buoyed

Today I would like to share with you a home-cooked egg scone that could not be simpler

Egg scones

Dough: 300 grams of plain flour, 90 grams of boiling water, 90 grams of cold water, 2 grams of salt.

Puff pastry: 30 grams of plain flour, 30 grams of cooking oil.

4 eggs, chopped green onions, salt to taste.

Add 2 grams of salt to 300 grams of ordinary flour to increase the gluten of the dough, divide it into two from the middle, half of it is stirred into a flocculent shape with boiling water, and the other half is stirred into a flocculent shape with cold water, then knead it into a slightly softer dough, cover it and let it rise for 30 minutes after kneading. 

The cake baked out of the semi-hot noodles is soft and gluten-free, and has a good taste.

Make the puff pastry while the noodles are resting: put 30 grams of flour in a bowl, pour in 30 grams of hot oil, and stir until a slightly thicker puff pastry. If you like, you can also add 2 grams of five-spice powder to increase the fragrance. The puff pastry is slightly drier and the dough is more likely to bulge.

After waking up, the dough does not need to be kneaded, just knead it into long strips and divide it into equal size dough, which I divide into four parts.

Take a dough, press it flat with your hands, first roll out the bottom, and then roll it into a round cake with a slightly thinner edge and a thicker middle.

Brush the puff pastry evenly on the cake, leaving about half a centimeter on the edge to make it easier to close.

Wrap it in the style of wrapping the bun and pinch it tightly to prevent the puff pastry from leaking. Do them all in turn.

Starting from the first one, first flatten it with your hands, and then use a rolling pin to gently roll it out from a careful position to all sides, rolling out on both sides, so as to ensure that the thickness of both sides of the cake is even, if there are bubbles, be sure not to break them, otherwise the cake will not bulge when baking.

Put the cake crust into a preheated electric baking pan or frying pan and sear over medium-low heat.

Crack an egg into a cup, add an appropriate amount of chopped green onions, a pinch of salt, and stir well. A cake and an egg, the cake made by yourself is the real material, the real thing, haha, we don't sell it, just enjoy it yourself.

Turn over as soon as the surface of the cake changes color.

Turn the dough back and forth, the cake is evenly heated, and the dough slowly puffs up from the middle.

Use chopsticks to poke a hole in the middle of the cake, pour in the egg mixture, and pick up the edge of the cake so that the egg liquid flows evenly in all directions.

Roast until the egg liquid solidifies, and the cake is evenly colored and cooked, and then it can be cooked.

How tempting the cake out of the pot looks.

When you cut it, the cake is very soft and can be eaten as is, or you can brush it with some sauce and roll it with vegetables, ham sausage or fried bacon slices, which is more nutritious.