Chinese Food

Cooking Steps

1. 

   Step1:Fly cake skin slightly defroste

2. 

   Step2:4 pieces of fly cake skin fold togethe

3. 

   Step3:Thin to the thickness of 1 flying cake ski

4. 

   Step4:Divide into 6 equal parts on average. Cut the middle of the arc. Put 1 / 2 sausage in each equal part. Then roll it in the direction of triangle

5. 

   Step5:Roll mouth down. Put it on the baking tray lined with oil pape

6. 

   Step6:Brush the egg liquid (half of the egg and half of the water. I used less than half of the egg). Preheat oven. Bake at 180 degrees for 30 minutes until golden brown. Every oven is different. Pay attention to its changes. I use Changdi ckf25

7. 

   Step7:Out of the oven. I bought a bag of seven flycake skins. The remaining three won't be left. Then I rolled the skins twice. You can see that the thin and ugly one didn't put the sausage. It turns out that the sausage is fuller and better. Unless you roll it loose or roll it thick and bi