Name: Breakfast Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Low-gluten flour; 2g salt; 220g boiling water; 30g Cold water; 1 piece Whole Wheat Burrito; 1 piece potato; 1 carrot; 200g seaweed strips; 1 piece tofu; 1 piece egg; Some Haitian Gold Label Soy Sauce; Some Signature Bibimbap Sauce; Some sesame oil; Some chopped green onion

Breakfast Roll

1. Pour 220 grams of boiled water into the salted flour, stir well with chopsticks, then add 30 grams of cold water and mix well

2. Knead the dough into a smooth dough, about 10 minutes

3. Divide the same amount into 10 small doses after taking it out

4. Roll the dough into round slices

5. Put it in the electric baking pan and cover for half a minute

6. Then turn it over and continue to cover for half a minute.

7. Wash carrots and potatoes and chop finely. Tofu clothes should be blanched before shredding

8. Blanch the carrot shreds, potato shreds, kelp shreds, and tofu coats with water until cooked

9. After removing, mix all the mixed vegetables together, add light soy sauce and sesame oil, mix well, then store in the refrigerator, marinate for flavor, and take as needed

10. The next morning, preheat the electric baking pan, then cut some chopped green onion, put it in the bowl of knocked eggs, and break up

11. Put a burrito in an electric baking pan, pour chopped green onion and egg mixture, and the egg can be taken out when it is solidified

12. Spread bibimbap sauce on the quiche

13. Top with mixed vegetables

14. Just roll up and serve while hot

15. Wash carrots and potatoes and chop finely. Tofu clothes should be blanched before shredding

16. Boil shredded carrots, potato shreds, kelp shreds, and tofu coats with water until cooked. All kinds of dishes are blanched in water, don't use oil to fry, they taste different

17. After removing, mix all the mixed vegetables together, add light soy sauce and sesame oil, mix well, then store in the refrigerator, marinate for flavor, and take as needed