How to make stuffed pancakes

I believe everyone is familiar with the food called stuffed pancake. There are stalls selling stuffed pancakes on every street corner or in the alleys. This food is very popular because it is convenient and tastes great. In people's daily lives, many people want to make stuffed pancakes at home, but they don't know how to do it. Here we will introduce in detail how to make stuffed pancakes.

1. Egg-filled pancake

Material

300 grams of flour and appropriate amount of warm water. Lettuce, cilantro, chives, mustard tuber, sweet noodle sauce, garlic chili sauce, a few eggs

practice

1. Prepare the ingredients. 300 grams of flour and appropriate amount of warm water. Appropriate amount of lettuce, coriander, green onions, pickled mustard tuber, sweet noodle sauce, garlic chili sauce, and a few eggs. Then, slowly pour warm water into the flour and stir it into flocs;

2. Knead into a smooth dough, then cover with plastic wrap and let it rise for 1 hour. (The dough for pancakes should be softer and the proofing time should be long enough);

3. Wash the lettuce, chop the mustard tuber, chives, and coriander for later use;

4. Take out the dough that has risen, knead it evenly and set aside;

5. Divide the dough into small pieces of about 50 grams;

6. Take a small piece of dough, roll it into a long strip, and then apply a layer of oil on the surface;

7. Roll up the noodles;

8. Roll out the dough, put it into a frying pan and start baking;

9. When the pancake is almost done, use chopsticks to tear a small hole in the middle;

10. Slowly pour the egg liquid into the pancake;

11. Continue to fry the egg liquid until it solidifies and the pancake is cooked;

12. Spread an appropriate amount of sweet bean sauce and garlic chili sauce on the pancake, sprinkle a little chopped coriander, chopped green onion, and chopped pickled mustard tuber on it, then put a slice of lettuce and finally put it all together.

2. Secret recipe for egg-filled pancakes

Material

Ingredients for the dough: 100g flour, 3g salt, 60g water; Ingredients for the pastry: 50g flour, 25g salad oil; Ingredients for the egg liquid: one egg, 10g chopped carrot, 10g chopped ham, 20g chopped mustard tuber, 3g soy sauce, 1g cooking wine, 10g chopped green onion

practice

1. Pour flour into the container

2. Add 3 grams of salt and warm water, stir into a dough, and let it rest for 20 minutes.

3. Add salad oil to flour and knead into shortbread, and it will be ready when it is slightly shaped.

4. Beat the eggs in a bowl, add other seasonings and mix well.

5. Divide the dough into four portions

6. Take one of them and flatten it (just flatten it, no need to roll it into a round shape)

7. Wrap in puff pastry

8. Wrap and seal

9. Place the seam facing downward and use a rolling pin to round it out.

10. Turn on the electric baking pan, turn on the lower heat only, put the pancake in and turn it over after 10 seconds.

11. When the pancake bulges, pick up a corner with chopsticks.

12. Pick a good shape, enough for eggs

13. Pour the egg liquid in. If you like more, add more. If you like less, add less. I only put one egg in so much flour.

14. The appearance after filling

15. Turn over and fry both sides until golden brown.

3. Flying Pancake Version with Egg Filling

Material

5 pieces of scallion-flavored Indian flying cakes, 2 eggs, and salt to taste

practice

1. Take out the pancake, let it warm up slightly, and use a rolling pin to roll it thinly through the paper pad.

2. Crack the eggs into a bowl, add a little salt and mix well

3. Heat a frying pan (preferably a non-stick pan), do not add oil, put in the pancake, fry on medium-low heat on both sides until the middle is bulging

4. Use chopsticks to pick it up from the bulge in the middle, and use chopsticks to loosen it in all directions.

5. Use a spoon to pour the egg liquid into the opening in the middle.

6. Fry both sides until golden brown

7. Turn over 3 times until the pancake is crispy.

8. Cut into pieces and eat