French Style Biscuits
1.
The flying cake is directly taken out of the freezer, the plastic film on the cake crust is torn off, and everything is in two from the middle.
2.
Brush the surface of the cake crust with a layer of egg yolk liquid, sprinkle with white sesame seeds, and bake in the oven at 160 degrees for about 10 minutes, bake it until the crisp layer is obvious, and then take it out.
3.
Pour a little oil in the pan, beat in the eggs and fry them until they are cooked. Sprinkle a little salt on the surface of the eggs to taste.
4.
There is no need to add oil, the bacon will be cooked through a small fire, and the bacon itself will exude grease.
5.
Place half of the pie crust on the bottom, and spread the lettuce and two omelettes.
6.
Squeeze the tomato sauce, spread a layer of lettuce, and put bacon on top. Just cover the other half of the fly crust.
Tips:
1. Don't let the fly cake crust stand for too long at room temperature, otherwise the cake will soften and the surface will stick to the plastic film and it will not be easy to tear off.
2. When baking the pie crust, you can't use high temperature for cutting. The surface is painted with egg yolk liquid, which is easy to cause the surface color to be just right, and the inside is not crisp.
3. The liquid egg yolk is pure egg yolk, the color is brighter than pure egg liquid, and it can also be replaced by egg liquid.
