Egg Pancake

Taste: Sweet; Cooking method: Baking; Time: One hour; Difficulty: Easy.

Detailed steps for cooking Egg Pancake

First, make the first dough. Divide the flour into two equal parts, each weighing 75g. Dissolve the yeast in water, and pour 27g of beaten egg into one of the 75g flour portions.

Pour the yeast water into the flour mixture, mix it into a lumpy texture, and then knead it into a smooth and soft dough by hand. Cover it with plastic wrap and let it ferment at room temperature until it doubles in size. The fermentation time depends on the state of the dough. If the room temperature is high, the fermentation time will be faster. My dough was fermented for 50 minutes.

Next, make the second dough. Put 23g of beaten egg, oil, and sugar in a bowl and mix well.

Pour the mixed egg, sugar, and oil into the other 75g flour portion, and knead it into a dough. Cover it with plastic wrap and let it rest.

The first dough is fermented until it doubles in size.

Knead the first and second doughs together.

Knead thoroughly, cut into several pieces, and then knead them together to make them more even.

Knead the dough into a smooth large dough.

Divide the dough into 5 equal portions and knead them into balls.

Flatten them, roll them into round cakes with a rolling pin, and let them ferment in the oven for 30 minutes.

Brush a thin layer of oil on the surface, put it in a preheated 180-degree Celsius oven, and bake for about 18 minutes (the actual baking temperature depends on the temperament of your own oven). Flip the pancake twice during baking to ensure even heating.