Gong Gong Meringue
1.
Wrap the shortbread into the water and oily skin, sprinkle the dry noodles, pinch tightly around, use a rolling pin to squeeze the air out, sprinkle the dry noodles without rolling it to the top
2.
Fold it in three, press it, roll it again, and fold it like a quilt.
3.
Roll the quilt to three times the length, stack the quilt and roll it into a rectangular shape, which is bright and yellow. Brush with water to moisturize, roll it horizontally, squeeze down, press on both sides to roll the skin into a circle.
