The new method of egg scramble, grasp these two points. It is guaranteed to be puffy, soft and multi-layered

Today I would like to share with you the new method of egg scramble, grasp these two points, all of them are puffy, soft and multi-layered. Cooked egg scones can be eaten straight; You can also brush it with your favorite sauce, put it on the lettuce leaves that are washed and controlled to control the moisture, and the fried ham or bacon can be rolled up and eaten, which has a richer taste and more comprehensive nutrition.

Ingredients Required:

Dough: 300 grams of plain flour, 3 grams of salt, 200 grams of warm water, 10 grams of cooking oil.

Puff pastry: 30 grams of plain flour, 40 grams of cooking oil, a pinch of salt.

Egg mixture: 3 eggs, a pinch of salt, appropriate amount of green onions,

Here's how:

Put 300 grams of ordinary flour in the basin, 3 grams of salt (adding salt can increase the gluten of the dough), add 200 grams of warm water (the water temperature is about 50 degrees, if it is not easy to master, you can use my usual method: that is, 100 grams of boiling water and 100 grams of cold water can be mixed together), stir while pouring, stir into a dough flocculent, add 10-15 grams of edible oil (add oil to make the dough softer), knead into a soft and smooth dough, and seal the dough for more than 1 hour. You can also mix the noodles at night, put them in the refrigerator overnight, and it is convenient to get up the next morning to make cakes.

Make puff pastry while the noodles are rising: 30 grams of flour, a little salt, add 40 ml of hot oil, stir well, mix into a slightly thicker puff pastry for later use.

Beat 3 eggs into a cup, add a pinch of salt, add an appropriate amount of chopped green onions, stir well and set aside. It is more convenient to pour the egg wash in this cup with a drain.

Wipe a little oil on the board to prevent staining, take out the good dough, do not knead (kneading the dough, the dough gluten is not easy to extend), directly knead into long strips, and divide it into six equal parts.

Take a dough agent and rub it into a circle and evenly spread the puff pastry, do not wipe the edges, so that it is easy to close the mouth tightly and cut a radius.

Starting from the radius of the incision, rotate and roll up, pinch the edges, pinch the bottom with the tiger's mouth tightening method, press flat with the big head down, and relax for 5 minutes.

Do everything in turn, and the first one is basically awake in place. At this time, you can brush a little oil in the pan and preheat it over low heat. Take a waking cake blank, press it with your hand first, keep the texture of the cake unchanged, and then use a rolling pin to roll it out from the middle to the sides, do not roll out the edge, it is easy to squeeze out the puff pastry, and it is not easy to bulge up when the cake is dewed.

With the help of a rolling pin, put the cake blank into the preheated pan or electric baking pan, the dough is too soft, the cake is easy to deform, tidy it up, make the shape of the cake more round and beautiful.

The baking surface bulges small bubbles and turns over, and the baking bulges and turns over again, and the cake should be turned over repeatedly to prevent the crust from becoming hard, so that the internal temperature of the cake rises, and the heating is even, and the cake will bulge.

Fluff up all the pancakes and pour in the egg mixture.

Turn over.

The pancake swells slightly and then flips.

All the eggs are fully solidified and then ready to be cooked.

Summarize the two main points of cake bubbling: one is not to roll out the edge of the cake, and the other is to turn it over repeatedly over low heat after putting it in the pot.