Pastry Pie
1.
After making steamed buns, the noodles have been fermented twice, and the noodles have been added to make a slightly hard dough. After making the steamed buns, there is still some left over to make meringue pies.
2.
First fry the shortbread, heat the pan with cool oil, turn off the heat, add in the flour, and fry the flour until slightly yellow and form a soft dough.
3.
Take a piece of fermented dough and roll it into thin garden cakes.
4.
Spread the shortbread noodles evenly on the biscuits, roll the biscuits into long strips.
5.
Use a rolling pin to press the long strips of noodles into pancakes.
6.
Roll it up from one end and grow into a strip.
7.
Then use a rolling pin to press it into a pancake, repeat this three times, and finally roll it into a long strip of noodles.
8.
Cut long strips of noodles into sections for later use.
9.
Filling: Steamed tofu, boiled vegetables, fungus, mushrooms, soaked in water, blanched, chopped green onions and all vegetables, seasoned with salt and oyster sauce to form a filling.
10.
Take a section, fold the cuts together and knead it together, and then knead it into a small garden cake.
11.
Pack the stuffing, gather it into a ball, and then shoot it into a small garden cake to make a green body, which is brushed with oil for later use.
12.
Preheat the oven at 200 degrees, put the green body into it, and bake it for 10 minutes on the upper and lower heat.
13.
Bake until golden brown, take out, finished product.
