As a snack in Chengdu, egg baked cake has a history of hundreds of years, and many people like it now. Therefore, Chengdu Egg Baked Cake is a classic snack in Chengdu after hundreds of years of history. Egg baked cake is a famous snack in Chengdu. It is a thin paste made of eggs, flour, yeast powder, butter and water. Heat it in a small copper pot on a gas stove, scoop a spoonful of batter into the small copper pot and light it. Cover it for 30 seconds, loosen it with tweezers, wrap it with the stuffing you want and eat it in a paper substitute. People who are allergic to eggs dare not eat, as long as it doesn't affect them. The chef is the main one who makes the egg cake, and the technical taste is very important.

The raw materials of the egg cake are very simple. Stir flour, old batter, alkaline water and eggs evenly, put them in a small copper pot for baking, and stir-fry kohlrabi granules with sesame white sugar or small green pepper in the middle. In fact, the materials and technology are not necessarily better than the existing egg tarts. Tools are needed to make cakes: oven, which is a baking tool, not only for baking cakes, but also an important baking tool for baking various foods. They are all fresh. There are twenty or thirty kinds of fillings in the sandwich, which tastes sweet, fragrant, salty, salty, spicy and hemp, and tastes thin, dry, soft and crisp. There are fewer people doing it now, and there are more varieties.

Put a small copper pot on the stove, pour the prepared egg liquid on it, roll the copper pot once, cover it, and bake a thin layer of skin in the pot. About a minute, or 30 seconds, anyway, the time is very short. Open the lid, add sugar to the egg whites and stir with an egg beater. Then, the egg yolk is stirred with flour and sugar emulsion, and then mixed. Then put it in the oven for 60 minutes, and the temperature is 150 degrees, and the cake is ready.

Too thin, the batter solidifies slowly, the bottom of the cake is colored too deeply, and the bubble degree of the baked cake is poor; If it is too thick, the batter is not easy to spread in the pot, which will easily cause uneven thickness of the cake, while the batter solidifies quickly, the color is too dark and the taste is rough. Again, the soul of the omelet is its side dish, which can be sweet and salty.