苹果里加2个鸡蛋，不用蒸不用油烙，一次做10个，出锅瞬间被扫光

Quick Overview

The video demonstrates a simple recipe for making fluffy, apple-flavored flatbreads (pancakes/buns) using apples, eggs, flour, yeast, and water, cooked on an electric griddle without needing to steam or use oil for frying, resulting in a soft, bread-like texture.

Key Points: The recipe begins by blending 6 apples (bought for 4 RMB total, 2 RMB per jin) with 2 eggs and 100ml of water to create an apple juice base. The dry ingredients consist of 450g of flour and 4g of yeast, which are mixed before adding the apple juice mixture and 20g of cooking oil to form a soft dough. The dough is kneaded until smooth, allowed to proof for 20 minutes until semi-risen (about 1.5 times its size), then shaped into a long strip and divided into 10 to 12 small dough balls. Each small dough ball is rounded, flattened into a pancake shape, lightly brushed with water, and sprinkled with black sesame seeds on top. The pancakes are cooked on a preheated electric griddle without oil, first for three minutes with the lid closed, then flipped and cooked for another three minutes with the lid closed. The finished apple pancakes are described as having a slight char, a fluffy, bread-like interior texture, and a rich apple aroma, remaining soft even when cooled. The entire process is presented as very simple, making it a good choice for breakfast.

Context: This video is a cooking tutorial presented by a creator named '小颖美食' (Xiao Ying Mei Shi), demonstrating how to make a unique type of flatbread or pancake that incorporates apple puree/juice directly into the dough, resulting in a soft, bread-like texture and distinct apple flavor, cooked entirely on an electric griddle.

Detailed Analysis

The tutorial details the creation of apple-flavored flatbreads using a simple mixing and griddle-cooking method. First, the wet mixture is prepared by blending six apples (costing 4 RMB total) with two eggs and 100ml of water to form an apple juice base. Separately, the dry ingredients—450g of flour and 4g of yeast—are combined. The apple juice mixture and 20g of cooking oil are added to the dry ingredients, and the mixture is stirred until a shaggy mass forms, then kneaded into a soft, smooth dough (00:58). This dough is covered and left to proof for 20 minutes until it has risen by about half its original volume (1:10). Next, the dough is taken out, shaped into a long rope without further kneading, and then cut into 10 to 12 small portions (1:21). Each portion is shaped into a round disc, lightly moistened with water, and topped with black sesame seeds (1:48). The final cooking step utilizes an electric griddle preheated without oil; the dough discs are placed on the surface, covered, and cooked for three minutes, then flipped and cooked for another three minutes with the lid closed (1:58). The final product is shown to be golden brown with grill marks, featuring a very soft, bread-like interior texture and a strong apple fragrance, concluding that they are delicious and remain soft even after cooling.