Baked Gnocchi with Egg Tart Crust

Baked Gnocchi with Egg Tart Crust

1. Prepare glutinous rice balls

2. Defrost the egg tart wrapper and put it in the dumpling

3. Wrap the glutinous rice balls

4. Put in the baking tray

5. Brush with egg wash and sprinkle with a little black sesame seeds.

6. Preheat the oven and put the soup.

7. Fire up and down at 18℃ for about 20 minutes

8. It's out, and the color is beautiful.

9. Put it on the plate, crispy and soft.