Pour boiling water into the flour and scald it until it is half cooked, then stir it quickly and evenly with chopsticks. After cooling slightly, add cold water and cooking oil and knead into a dough with moderate hardness, and let it stand for about 30 minutes.

Knead the soaked dough until it is smooth, divide it into several pieces, and roll each piece into large pieces.

Brush the bottom surface of the electric baking pan with cooking oil, put in the dry cake crust and bake it until it is transparent and crisp, then turn it over and bake the other side to get the omelet crust.

When making pancakes, beat the eggs into egg liquid, add salt and chopped green onion. (Part of it is made of skin and part of it is made of stuffing)

Add a spoonful of cooking oil to the electric baking pan, brush it evenly, pour in the egg liquid, and cover the egg cake skin immediately.

When fried, the table omelet can be used to make bread crust.

Stir-fry bacon, shred carrots and lettuce, and quickly stir-fry the remaining egg liquid into tender scrambled eggs.

Roll the crust with bacon, shredded lettuce, shredded carrot and scrambled eggs, sprinkle with coarse black pepper and squeeze into tomato sauce.

Roll it up to make a Rafah roll.