Whether the omelet is good or not, whether it is tender or not, the most important thing is the dough. Mastering the skills of making dough, a delicious omelet is 80% successful.

Pour a bowl of flour into a basin, stir half with boiling water and half with cold water. The ratio of flour to water is 2: 1. Stir the flour in the bowl into cotton wool to make a smooth dough.

When the dough is ready, cover it with a lid or plastic wrap and seal it for 30 minutes.

Step 2: the forming process of omelet ~

When we wake up, let's prepare cakes and egg liquid.

The making of the cake is very simple. Pour a small amount of flour into a bowl, then pour in cooked oil according to the ratio of 1: 1, and stir well to make a cake.

Take another bowl and put two eggs in it. Let's cut the chopped green onion and put it in. Season with salt and spiced powder. Stir well and set aside.

When the dough is cooked, put it on the chopping board, arrange it in long strips, and then cut it into small doses of appropriate size. Each small dose is rolled into a round cake, and a proper amount of cake is placed on the round cake. Then, fold the two cakes together and press the edges with your hands. Then roll the round cake thin with a rolling pin, and a shaped egg roll filling will come out ~

Step 3: the baking process of egg roll stuffing ~

Preheat the pan or electric baking pan, brush a layer of oil after the pan is hot, and put the prepared egg rolls into the pan for baking after the oil is hot.

Bake the bottom until it is solidified (about 30 seconds), turn over and continue baking until the bread expands, then poke the hole with chopsticks, pour in an appropriate amount of egg liquid, turn over and continue baking until both sides are golden, and the egg liquid in the middle is solidified, then take out the pan, brush the favorite sauce, roll up lettuce and sausage, and serve ~

It is very important to make omelets and dough. It seems as simple as mixing flour and warm water to make dough. It's actually very skillful. The dough should be alive and soft, and there should be enough room for eggs after frying.

Egg cakes are made of dead noodles. When cooking, the noodles are scalded with hot water, preferably 40 degrees warm water, so the baked cakes are still very soft.

When kneading dough, first add some warm water and mix the dough evenly. Add some water when you feel dry. It's too wet to roll out easily and it will stick together. If it feels a little sticky, just sprinkle some flour.

The egg roll made in this way is golden and crisp, fresh and tender in the middle, and more authentic than the one bought. The key is that the method is really super simple. 1 yuan can bake a big egg cake, and everyone can cook it at home. Friends who like it can try it at home when they are free, and they can make omelets at home if they want to eat later ~