Cooking Steps

1. 

   Step1:Remove the flaky cake skin from the refrigerator. Leave it at room temperature for 23 minutes. When it's a little soft, fold the three flaky cake skins together and roll them out. Put them into the pie plate to make the bottom of the pi

2. 

   Step2:Two pieces of flying cakes are folded and cut into 1cm wide strip

3. 

   Step3:Soak the kumquat in warm salt water and wash it. Slice it. Add sugar and corn starch. Mix well to make kumquat stuffing.

4. 

   Step4:Put a fork through the holes in the bottom of the pie to prevent it from bulging when baking.

5. 

   Step5:Pour in the kumquat filling. Smooth it. Weave the surface with the long strips of the cut dough. Put it on the top of the pie

6. 

   Step6:The surface of the pie is also coated with egg white. Put it in the preheated oven. 200 ℃ for 35 minutes.