Cooking Steps

1. 

   Step1:Weigh all materials for standby. Preheat the oven 180 degree

2. 

   Step2:Flour screening ahead of tim

3. 

   Step3:Softened butte

4. 

   Step4:Add sugar and salt. Mix well with egg

5. 

   Step5:Sift in flou

6. 

   Step6:Stir to san

7. 

   Step7:Mixture of egg and wate

8. 

   Step8:Pour the yolk water into the flour, mix with a scraper to form a ball, wrap it with plastic wrap and refrigerate for more than 1 hou

9. 

   Step9:Take out the temperature when using. Then roll the dough slightly larger than the mold through the plastic wrap, and roll the dough slightly larger than the mold through the plastic wra

10. 

    Step10:Use a fork to make a uniform hole on it. Then cover it with baking oil paper. Put baking stone on it. Let it stand for 15 minutes

11. 

    Step11:Put in the oven for 160 ° 30 minutes. Take out the baking stone. Then bake for 5 minutes. Take out for standby

12. 

    Step12:Cool for standb

13. 

    Step13:In the milk cheese of Huolong juice. Add 20 grams of fine suga

14. 

    Step14:Then stir evenly with hot water until there is no particl

15. 

    Step15:Add homemade yogur

16. 

    Step16:Mix wel

17. 

    Step17:The gilding piece is soft. The milk is heated. Then take out the gilding piece. Squeeze out the water. Put it into the milk. Stir evenly until the milk is melted and cooled, and then put it into the Pitaya cheese

18. 

    Step18:Mix wel

19. 

    Step19:Cream with 5 g of sugar. Beat to

20. 

    Step20:Then pour in the Pitaya cheese liquid. Stir wel

21. 

    Step21:Then pour in the Pitaya cheese liquid. Stir wel

22. 

    Step22:Then pour in the Pitaya cheese liquid. Stir wel

23. 

    Step23:Finished produc

24. 

    Step24:Finished produc

25. 

    Step25:Finished produc

26. 

    Step26:Finished produc