Cooking Steps

1. 

   Step1:Soften the salt free butter at room temperature. Use the electric eggbeater at high speed to break it up slightly. Add in the sugar and mix well.

2. 

   Step2:Then add the egg white twic

3. 

   Step3:Mix well with the eggbeater at high speed, and turn white.

4. 

   Step4:Sift in the low gluten flour. Mix well with a scraper. Put on gloves and knead into a ball.

5. 

   Step5:Take oil paper of proper size. Flatten the dough on the oil paper. Fold the oil paper in half. Use a rolling pin to roll until the oil paper is filled. Put it in the refrigerator and refrigerate for about 20 minutes.

6. 

   Step6:Soak the salted egg yolk in white wine for 10 minutes to remove the fishy smell. Bake it in the oven at 180 ℃ for 15 minutes. Pour it into the cooking machine together with the meat floss and break it up.

7. 

   Step7:Spread the salted egg yolk meat pine stuffing evenly on the pie crust. Cover it with oil paper and roll it with a rolling pin. Roll up the pie crust with the help of the rolling pin.

8. 

   Step8:Put it in the mould for shaping. Refrigerate it for 2 hour

9. 

   Step9:Cut into pieces of the same size. Preheat the oven at 160 degrees. Bake for 25 minutes. Form a uniform golden color on the surface.