1. Prepare materials
2. Ripe cantaloupe with seeds removed and puree
3. Drain the water, add appropriate amount of sugar and cornstarch, mix well, peel and dice the remaining melon and mix with the stirred melon
4. Take the flying cake, dip it in flour and set aside
5. Cut into a rectangular dough, and then cut the four sides of the appropriate width and width
6. Brush the whole egg liquid on all sides of the dough
7. The cut long and wide sides are glued to the dough to make a pie base, and the melon paste is placed in the middle of the dough
8. Cut a few long strips to cover the filling
9. Cut the strips and the original covered strips to form a net.
10. Cut off the extra side of the woven long strip and glue it to the bottom of the pie with egg liquid
11. Egg brush
12. 200 degrees, the upper and lower fire in the middle of the oven, about 30 minutes
Tips:Cantaloupe is actually made on the spot, with a lot of water, must drain, add starch, add a little sugar, and adjust it to a suitable degree of dryness and wetness to make fillings.
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