Cooking Steps

1. 

   Step1:First, make the pie filling (material B: one chicken leg, five mushrooms, half onion, two cloves of garlic, a little salt, a little pepper, a little cooking wine, a little olive oil, a proper amount of Mozzarella) Bone and skin chicken leg. Cut chicken into small pieces. Marinate with wine and starch for 10 minutes. Dice mushroom and onio

2. 

   Step2:Pour olive oil into the pot. Add garlic slices and stir fry

3. 

   Step3:Stir fry the chicken

4. 

   Step4:Pour in mushrooms and onions. Add a small amount of salt and pepper, stir up the fragrance, and serve

5. 

   Step5:Prepare the pie (material a-butter 82G, low powder 163g, egg liquid 20g, salt 2G). Dice butte

6. 

   Step6:Add salt to the egg mixture and mix well

7. 

   Step7:Sift the butter with low powder

8. 

   Step8:Rub the low flour and butter into small particles; 11. Spread the fresh-keeping film on the top and bottom, and roll out the skin

9. 

   Step9:Add 6 to 8

10. 

    Step10:Dough. Refrigerate for 2 hours

11. 

    Step11:Put plastic wrap on the top and bottom, roll out the skin

12. 

    Step12:Spread the pie into the 8-inch pie plate

13. 

    Step13:Remove the redundant skin around

14. 

    Step14:Fork small holes with fork to prevent heating from bulging up

15. 

    Step15:Put oil paper on the top of the pie, put the soybeans on it and bake for 15 minutes at 200 degrees in the oven

16. 

    Step16:Prepare the egg milk liquid (material C-light cream 60g, milk 40g, egg 1, pepper a little, salt a little). Beat the egg well. Add light cream, milk, pepper and salt and beat well

17. 

    Step17:Take out the pie, fill it with pie, and add masurilla

18. 

    Step18:Pour in the egg cream

19. 

    Step19:Bake for 30 minutes at 200 degrees.