1. Egg tart liquid
2. Linden Snow Honey
3. yolk
4. Thaw the egg tart liquid, put two spoons of linden snow honey and stir together, then add the cooked egg yolk
5. Add flour and cornmeal, and use a spatula to knead the flour to minimize the gluten
6. flour
7. Refrigerate in the refrigerator for 30 minutes, make the finished product and put it in the oven, 200 degrees, 20 minutes
8. Baked, the taste is not bad
