1. Roll out Lingnan Crispy Egg Tart into 3 mm thick.
2. Oval chrysanthemum molds can also be used with other molds, of course, the shapes of the finished products are also different.
3. Press out the dough with a mold.
4. Wash red apples without peeling.
5. Cut the apple into filaments, about 2 cm in length, mix well with apple sauce, and marinate for a while.
6. Spread egg liquid on the edge of the front half of the dough.
7. Put 3 grams of marinated apple shreds on the dough.
8. Fold the back half and the front half of the pastry in half, and lightly compact the sides, so as not to overflow the apple juice during baking and affect the layering.
9. Place it evenly on the baking tray and brush the egg liquid on the surface. When brushing the egg liquid, be careful not to let the egg liquid stick to the cuts of the dough, otherwise it will not be layered.
10. Put it into the oven and bake for about 30 minutes. The surface becomes golden yellow with distinct layers and no oil. Just press the skin lightly with your hands to break it.
11. Slightly cool out of the oven, and serve while hot.
