Egg Creams in Buns Are Here! Follow This Method, They'll Rise in 3 Minutes, Super Simple, and You Can Make Them at Home
Eggplant Pancakes
Required Ingredients; 500g flour, 150g boiling water, 150g water, 5g salt, 5g sugar, 10g oil
First, divide 500g of flour into two halves. Use 150g of boiling water to make dough, boiling water means hot water just off the fire, and the other half use 150g of cool water to make dough. Mix the two doughs together, add some edible oil, and make a smooth and soft dough. Cover with plastic wrap to proof for 30 minutes.
12. Now let's make the oil dough. Prepare some flour in a bowl, pour hot oil over the flour, add five-spice powder and salt for flavoring during mixing.
3. After the dough is proofed, do not knead it again, kneading will promote the formation of gluten in the flour. Directly shape into a long roll, then flatten it into a dough, press it into a pie crust with thin edges and thick center, and pack in appropriate amount of oil dough. Don't be greedy with the oil dough.
4. After all are done, take out the first pie crust, sprinkle some dry powder on the cutting board to prevent sticking. Gently flatten it, then use a rolling pin to evenly roll it out, pay attention not to break the pie crust, otherwise it will not bubble.
5. Electric pancake pan or flat-bottomed pan, preheated, then brush with oil, put the pie crust in, brush a layer of oil on the surface to lock the water of the pie crust. As long as the electric pancake pan is preheated, the pie crust will bubble in less than 30 seconds. If it doesn't bubble, flip it over, and repeatedly flip it to ensure even heating. It will bubble in a while.
6. After pouring in the egg liquid, cover it with a lid and continue to bake until the egg liquid is cooked through. When the pie crust rises, you can take it out of the pot. The whole baking process is very fast. The freshly made eggplant pancakes are soft and fluffy, and super delicious.
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