Burrito
1.
Boil the flour + boiling water to form a dough (it’s not smooth at the beginning, just knead after waking up), divide it into two portions
2.
Use a rolling pin to roll into a thin circle, as thin as possible
3.
Eggs + chopped green onion + salt to beat
4.
Take a piece of cake, put chromium on the preheated electric baking pan for a few seconds (the shape is set below), on the reverse side, sprinkle the egg liquid, flatten it, and the chromium until the egg liquid solidifies, and the chromium is cooked on the reverse side. Also make another piece of dough. Note: The chromed cake must be placed in the pan and covered with a lid to prevent the water from evaporating and the cake crust will harden.
5.
Spread the topping sauce on the chromed pie (which side is free to face), put lettuce, cucumber strips, ham strips, and roll it up (whatever you like)
6.
Rolled burrito
Tips:
1. The dough should not be too soft, easy to stick, and not easy to roll.
2. The chromed cake must be covered, and then chrome the next one. (I made two biscuits with the above amount of flour)
3. Different brands of flour have different water absorption, so adjust by yourself.
4. You can sprinkle some sesame seeds on the chrome cake.
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