Cooking Steps

1. 

   Step1:Prepare and weigh the required raw materials in advance.

2. 

   Step2:Salted egg yolk is sprayed in the white wine oven 160 degrees in advance and roasted for about 8 minutes. . cut into pieces for use after cooling.

3. 

   Step3:Salt free butter softens at room temperature. Add in sugar and beat up.

4. 

   Step4:Add the egg mixture three times.

5. 

   Step5:Whisk with electric beater until fluffy.

6. 

   Step6:Add the sifted low gluten flour.

7. 

   Step7:Turn it over with a scraper and mix it evenly. And make it into a ball.

8. 

   Step8:Take the longer oilpaper. Put the dough in the middle of the oilpaper. Flatten it slightly.

9. 

   Step9:Fold the dough into a rectangle about 28x28cm. Roll the dough until it is filled with oil paper. Pay attention to the uniformity of the dough thickness. Wrap the dough with oil paper and refrigerate for about 10 minutes.

10. 

    Step10:Pour the meat floss and salted egg yolk into the blender. Beat until loose. Spread the salted egg yolk meat pine evenly on the surface of the cake skin. Reserve about 1cm at the end. Spread the other three sides. Cover with oilpaper. Roll the surface lightly with a rolling pin. Let the bacon and minced meat paste completely fit the crust.

11. 

    Step11:Roll up the crust with the help of a rolling pin.

12. 

    Step12:Cover with oilpaper. Shape the cookie dough into a triangle. Roll up the biscuit dough with oil paper and refrigerate for more than 2 hours.

13. 

    Step13:Cut the frozen biscuit dough into 0.5cm thick slices, spread them on the baking plate, put them into the middle layer of the preheated oven, heat them up and down for 160 degrees, and bake for about 25 minutes. Please keep it sealed after cooling.

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin