鸡蛋灌饼

鸡蛋灌饼

by 毛毛妈

周末早上,可以做这个鸡蛋灌饼,大人孩子都喜欢的食物。

鸡蛋灌饼2 鸡蛋灌饼 用料: 1:中筋面粉(All purpose flour) 320克(2杯),开水236克(1杯),玉米油1.5茶匙。 2:鸡蛋3只,葱花3大匙,白胡椒粉1/6茶匙,盐3/4茶匙,鸡粉1/6茶匙,水1大匙。 3:玉米油7.5茶匙。 注:1杯=240毫升,1大匙(1T)=15毫升,1茶匙(1t)=5毫升。以上用量可做3个大的鸡蛋灌饼饼。 做法: 面团:将1料中的开水缓慢倒入面粉中且用筷子不断搅拌成面絮状个(图A),稍冷和成软面团,然后加1.5茶匙油揉到光滑(图B),保湿静置20分钟。所有2料放一碗里,用叉子打散备用。 鸡蛋灌饼1 鸡蛋灌饼 案板上放些干面粉,将面团稍揉后分成6等份,揉成圆球压扁,取两份用擀面杖稍擀开(图D),放上半茶匙玉米油(图E),用刷子刷均匀(图F),将另一片盖上面(图G),擀成直径24厘米的饼皮(图H)。不粘锅,置炉上开中火,放入玉米油2茶匙,刷匀,放入饼煎2分钟,翻转一面再煎1-2分钟,然后用刀在中间轻划开一5厘米长的口(图I),用只筷子深入小口里,轻轻将上层挑松(图J)。然后筷子撑起口,用勺子舀入1/3打散的葱花鸡蛋液(图K),翻转饼两面煎金黄即可。 4180434786 e3d563f55c o 鸡蛋灌饼 心得: 1:面要烫透,再放少些油揉匀,面皮会绵软细腻好吃。 2:鸡蛋灌饼成功的关键,是在两块饼叠起擀之前要刷上油,这样煎饼时,中间会鼓出气泡,容易用筷子将两层饼撑开,鸡蛋灌的均匀。

pf button big 鸡蛋灌饼

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11 Responses to 鸡蛋灌饼

  1. Jian Jun Zhu says:

    I was able to read your recipe website without any problem and had been using it to make food for my family. But I am not able to read it now. Did you do any change? Why is it that all the Chinese character turned into squares?

  2. 毛毛妈 says:

    Hi: I didn’t change anything here. It’s your internet setting. Please check if you can view with simplified Chinese.

  3. Virginiagirl says:

    今天的午饭是鸡蛋灌饼,记得以前大学的室友说过,这个是她们河南的小吃。最近勤做面食,希望能提高水平,哈哈!

  4. Hannah says:

    毛毛妈,最近跟你学了不少好吃的。谢谢毛毛妈的分享。
    请问为什么我们家的量杯1cup是250ml呢?

  5. Linda says:

    请问毛毛妈,面粉用热水烫过后,和面的时候很黏,总粘手粘案板是怎么回事。

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