Flavor chicken roll

Although I am from the south, I especially like pasta. For breakfast, whether it is porridge, oatmeal, milk, or peanut soup, I like to serve a piece of cake, from the simplest onion omelet to the nutritious. Mixed omelet will appear on my table in turn.
This trial of the omelet baking pan brought me a lot of new delicacies. When I used to make breakfast cakes, many of my friends thought that spreading egg skins or cake skins was a difficult task. To be honest, it really required a little practice to make perfect. You need to do it a few more times to get it easy. But it would be too simple to use this egg roll mold to spread the cake crust. It's guaranteed to succeed once. Since I had this egg roll mold, I have often used it instead of a pan. Not only does it require no oil, but it is also very simple and fast to operate. Special patterns can bring appetite.
This is made of high-gluten flour. The spread out skin is quite elastic, with good Q and strength. I especially like this taste. The crust can be spread out in a few minutes, then gently roll the prepared ingredients, one for each person, add a glass of milk, and a relaxed and nutritious breakfast is ready. There is no smoke yet