The egg poured into the cake( 鸡蛋 灌 饼 jidan guànbǐng)

Chinese food:the egg poured into the cake

A classic for Chinese breakfast, if you've been in China (especially in the north), you've probably seen hawkers were these cakes on site daily.

It is I who have interpreted his name in French, for those who understand Chinese, other suggestions are welcome!
For 2 people 100 g flour or 70 g flour 30 g of T45 + Complete flour 70-80 ml ​​of water (30 ml of hot water + 40 ml to 50 ml of cold water) 2 eggs 1.5 c. tablespoons of sunflower oil a little salt some ground Sichuan pepper or pepper normal training Mix the flour with hot water. Add the remaining water.

Knead well, then let the dough rest for 30 minutes to 1 hour. Beat the eggs with a pinch of salt. Divide dough in half, shape each half into a ball. Lower into a long strip. Put a layer of oil and a little pepper. (See photos below).
Roll the tape up, then put the stand. Flatten with your hand, then lower back with a roll up to 4 mm thick. Cook over low heat with a lid in a pan with a thick bottom, as soon as the cake swells, make a hole with a knife, pour the beaten egg there. Continue cooking the egg freezes, turn the pancake cook for about 2 minutes. Do not forget to put a layer of oil in the pan for cooking.
written by Jennifer

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