Cooking Steps

1. 

   Step1:Cut butter into small cubes. Add sugar, salt and water into the yolk. Mix well and refrigerat

2. 

   Step2:Add the butter to the low powder. Rub it into granules. Add the frozen yolk liquid and knead it into a ball

3. 

   Step3:The dough wrapped with plastic wrap is refrigerated for more than one hour. It's better to stay overnight. The part of the skin is large. It can be refrigerated or frozen

4. 

   Step4:Take out the dough and unfold the preservative film. Cover the dough with oilpaper and roll it into 1.5-2mm thin sheets

5. 

   Step5:Lift the plastic wrap to cover the sheet in the mold. Remove the edge by compactio

6. 

   Step6:Use a rolling pin to roll off the extra parts. Put them in the refrigerator for refrigeration for a whil

7. 

   Step7:Put it in the refrigerator and refrigerate for a while. After the refrigerator is taken out, the bottom is full of holes

8. 

   Step8:Bake for 25 to 30 minutes at 200 ° C and 180 ° C above and below the oven. The specific temperature will increase or decrease your oven temper and coloring as appropriate

9. 

   Step9:Drain the water from the canned mushroom. Put it on the bottom of the cake together with the chopped ham. Preheat the oven in advanc

10. 

    Step10:Mix all the ingredients of the egg milk liquid. Pour it into the pie. The amount of salt is only for reference. It should be increased or decreased according to your taste and whether the ingredients you add have salty taste

11. 

    Step11:Bake the oven at 180 degrees for 25 to 30 minutes. Observe the surface coloring. Let it cool naturally