Crisp Sugar Fire
1.
Mix the ingredients in the meringue part, knead it to a smooth dough, and let it stand for half an hour
2.
During the proofing of the meringue, the filling part and the shortcrust part are mixed and kneaded separately
3.
Divide the filling and shortbread into six equal parts
4.
Divide the oily skin dough into six equal parts, cover with plastic wrap and proof for 15 minutes. The proofing can make the dough unfold better.
5.
Take an oily skin, press it flat, and roll it into a round shape, put in an oily pastry, wrap it into a round shape, and close it down
6.
All the oily skin + shortbread are wrapped, and the whole process must be covered with plastic wrap to prevent the skin from drying out
7.
Take the first wrapped pie crust and flatten it
8.
Roll into a beef tongue
9.
Roll up from top to bottom
10.
Complete in order
11.
Repeat steps 8 and 9 again
12.
Roll up
13.
Still covered with plastic wrap all the way
14.
First press the middle of the rolling pin
15.
Press both sides to the middle, squash
16.
Roll out into a round shape and put in the filling (now start to preheat the oven and fire up and down to 200 degrees, this is not the baking temperature!!!)
17.
Wrap it and close it down
18.
Perfectly baked
