Cooking Steps

1. 

   Step1:First, make the crust. Put the low gluten flour, butter, egg liquid and water into the bread barrel. Start the flour mixing procedure. Mix at low speed until there is no dry powde

2. 

   Step2:Take out the dough and knead it on the chopping board. Cover the fresh-keeping film. Let it rest for about half an hour. When the temperature is high, it's better to put it into the refrigerator

3. 

   Step3:Then make the soup. Mix the milk and cream in advance. Then put in the salt. Add two eggs. Use the hand beater to mix evenly. There is no need to over mix, so as to avoid too many bubbles

4. 

   Step4:Sliced Tricholoma. Sliced onion. Washed with 12 shrimp

5. 

   Step5:Put the oil in the cold pot. Turn on the medium heat. When the oil temperature rises, pour in the material just cut. Stir gently. When the Tricholoma is juicy, add in the seasoning and finally dry it. Just color it a little. Put it in reserve

6. 

   Step6:Roll the skin into 3mm thin sheets, cover with plastic wrap, and let it rest for a while

7. 

   Step7:Then spread it on the pie plate. Gently squeeze the dough on the edge with your hand. Finally, cut off the extra dough with a rolling pin. Use a fork to poke holes in the pie plate

8. 

   Step8:On the screen of the steam oven, touch the twice steaming and baking key to select the hot air mode. After 180 ° preheating, place the pie plate on the baking plate and place it on the bottom layer

9. 

   Step9:Bake for 15 minute

10. 

    Step10:After the pie is roasted, let it cool a little. Cover it with onion and Tricholoma

11. 

    Step11:Put another 12 shrimp on the stuffin

12. 

    Step12:Pour in the soup agai

13. 

    Step13:Touch the key of twice steaming and baking, select the hot air mode. After 180 ° preheating, place the pie tray on the baking tray and put it into the bottom layer

14. 

    Step14:Bake for about 20 minute