1. Two flying cakes are thawed and stacked together
2. Roll up
3. Cut into 12 portions on average
4. Take 2 portions and squeeze them together, and roll them into the size of dumpling wrappers with a rolling pin.
5. Put the pie crust in the egg tart cup, arrange the shape so that the edge is slightly higher than the egg tart cup, and put it in the refrigerator for half an hour after all is done.
6. Time to refrigerate the pie crust and prepare the filling: wash and peel the shrimp, shred the carrots, wash the green peas and corn, and set aside
7. Dice shrimp, blanch carrots, green beans and corn kernels, squeeze the water to dry
8. After mixing, add salt and pepper and stir in one direction.
9. Put the egg tart into the oven at 185°, take it out for about 8 minutes, put the prepared filling into the center of the egg tart, put a little bit of almonds on the surface, put it in the oven again, and bake for about 15 minutes
10. Out of the oven, squeeze the homemade salad dressing. Wanlv is a little red from it, haha
11. Sunny
Tips:1. The filling can be adjusted according to your preference;
2. I don’t have the effect of baking layer by layer. The first time I play with flying cake, I don’t know the reason, so if the students with high requirements, they will make the bottom of the tower according to the method of making egg tart and stacking quilt. Beautiful
