1. Use the chrysanthemum cake recipe to make the bergamot cake. The previous steps are the same. The key point is to leave the oval shape first and press the tail.
2. Use vertical cuts into equal strips. Be careful not to be too narrow, as they will break after baking.
3. Fold the three middle strips backwards and let the back bulge.
4. Use a knife to press two knife marks on the upper end of the shape.
5. Put it into a baking tray, brush the oil or put greased paper to avoid adhesion, 200 degrees, lower the heat to 180 degrees, bake for 10 minutes, take out the egg wash liquid, return to the oven and bake for another 10 minutes.
6. You can also make ingots, goldfish, phoenix and other fancy snacks. The shape of ingots is to flatten the two ends and then gather them in the middle. The goldfish shape is the same as the previous step of the bergamot. After the tail is pressed, the middle is cut and divided into two halves. , And then cut each half diagonally and finally into a four-petal fish tail. Phoenix is refined on the basis of the fish tail and then the tail is finely processed, using your imagination to create at will!
Tips:The color of the whole egg liquid is relatively light, but the eggy smell is also light. The color of the egg yolk liquid is stronger and the fishy smell is heavier, so you can make it according to your own preferences.
