Omelet

Omelet

1. Flour and salt are well weighed

2. First pour 110 grams of hot water into the flour and use chopsticks to mix into a flocculent shape, then pour cold water into the flour and mix well

3. Knead into a smooth dough and wake up for about 30 minutes

4. Bring 3 tablespoons of peanut oil to a boil, pour it into a bowl and wait until warm, then add 1 teaspoon of flour

5. Stir well

6. Knock four eggs into a bowl

7. Add sea rice and mix well

8. After waking up the dough, knead well and exhaust, and continue to proof it for 15 minutes

9. Wake up the dough and rub it into a strip

10. Cut into small doses of about 50 grams

11. Roll out the noodles into long strips and spread a layer of pastry

12. Fold it in half, and if you like, you can also put a layer of pastry on it

13. Roll it up and flatten it, proof it for 5 minutes, then roll the dough into a cake with a diameter of about 20 cm

14. Preheat the pan and spread a layer of oil

15. Put in the cake

16. When the pie bulges up, open the corner of the pie and pour the egg mixture

17. Wait a few seconds, turn it over, wait until both sides are colored and when the eggs are mature, turn off the heat

Tips:

1. To knead the dough, it takes a period of time to wake up. The longer the wake up time, the more moist the dough will be, and the easier it is to make cakes.
2. Shortbread has a better layering effect than oil, and it is easier to operate when filling eggs;