Spiced Donkey Crisp

Spiced Donkey Crisp

1. Prepare a pack of flying cakes, appropriate amount of spiced donkey meat, egg yolk liquid and cooked sesame seeds. (A pack of 5 pieces of flying cakes, green onion flavor is better, donkey meat is vacuum packed and cooked)

2. Take out a frozen flying cake and warm it up a bit, and use a biscuit mold to carve out 7 small cakes.

3. Scooped out part of small flying pie slices

4. Take an appropriate amount of donkey meat and chop it with a knife. Take 1 small piece of flying cake and put an appropriate amount of minced donkey meat on top. (Donkey meat should be placed in the middle position as much as possible)

5. Take a piece of pie crust and place it neatly on top of the donkey pie crust. First, compact the edges of the upper and lower two pie crusts, and then stamp the edges with a fork.

6. Line the baking tray with greased paper, put the wrapped cakes in the baking tray and arrange them neatly, leaving a little space between the cakes, and use a fork to tie some small holes on the wrapped cakes to facilitate exhaust during baking. These are the prototypes of wrapped donkey meat crisps. (Or use a sharp knife to make a few strokes carefully on the ice)

7. Preheat the oven up and down at 160 degrees for 10 minutes. Gently brush the egg mixture on the biscuits, sprinkle some sesame seeds, and wait to bake!

8. Put it in the preheated oven and bake for another 15 minutes. (There may be a temperature difference in the temperature of each oven, so please pay attention to the fire when you make it!

9. The roasted crispy fragrant smells!

Tips:

1. Feibing is recommended to be taken out of the refrigerator piece by piece, 7 pieces are carved, 6 pieces of which are wrapped, and then the second piece is taken out of the refrigerator and then repeated packaging. (The temperature is still high now, the thawed fly cake is too soft and sticky, so it is not easy to super make)



2. The extra leftover material can be kneaded into a ball, using the transparent packaging film of the flying cake, take 2 pieces of plastic film and put the dough in the middle again with a rolling pin to roll out a cake, ice it and then make a shortbread. If there is little extra leftovers, let's bake them together.



3. It can be stored for 3 days if you can't finish it and put it in the refrigerator in a cooler.