Cooking Steps

1. 

   Step1:There's no milk, no butter I want to do the first part of the water 60g flour 125g oil 25g I use dumpling powder to do According to the hardness of the surface, if it's hard, you can add some wate

2. 

   Step2:Egg tarting water 26G milk powder and 150ml Water Cream 100ml sugar 35g whole egg two parents mix well can filter it down, I'm too lazy to save this ste

3. 

   Step3:Heat 60g oil to chopsticks and put it in the pot with bubbles. Then pour it into a 40g dry flour bowl and mix it quickly

4. 

   Step4:After mixing, it looks like there are no particles in it. I used 60g of oil, but at last there are still some relatives who can use 50g to try

5. 

   Step5:Roll the surface as thin as possible and put the oil spilled surface in it. It's better to wipe it evenly and fold it up like a quilt

6. 

   Step6:This is the wrong and irregular edge. Please fold it inside and roll it into a mask. Continue to do this for 3 times

7. 

   Step7:After three times, continue rolling the dough so as to fold the quilt. After this time, put it in the refrigerator and refrigerate it for 10 minutes, and take it out for two more times

8. 

   Step8:The last roll of dough rolled from one sid

9. 

   Step9:End of roll effec

10. 

    Step10:Cut it into the same siz

11. 

    Step11:Add a small door, and when the egg tart mold is not enough, cut it into squares about the size of the mold with tin paper and press it into the mold

12. 

    Step12:Press two pieces of four corners asymmetrically in tota

13. 

    Step13:Press down at four corners of good effect and slowly take it off the mol

14. 

    Step14:Go back to the main topic and roll it into a mold similar to the dumpling skin. Take it out in a circle and put it into the egg tarts mold made by ourselves. Nothing can be omitted

15. 

    Step15:Pour the egg tarts 8 minutes into the oven, 220 degrees, middle layer, 20 minutes, up and down the fire. According to the operation of my own oven, I baked them on the top layer for nearly 10 minutes to make the tiger skin and crisp skin

16. 

    Step16:The box is as like as two peas, but the skin is not very different, but it is also crisp. The parents are just looking for the same product

17. 

    Step17:The egg liquid is not old at all, the skin is crispy, and the bottom is not too crispy. I baked it for about 68 minutes, and the bottom is crispy. I can eat it at any time, and I'm not afraid of unsanitary. What's more, I'm really tired of writing so much I hope you can use i