Tuna Salad Egg Fort
1.
After the butter has softened, press it open with a spatula.
Sift in low powder.
2.
Press the butter and low powder until the dry powder is barely visible.
Add sugar and salt to the water and pour the water into the basin.
3.
Mix the noodles into a dough, put them in a fresh-keeping bag, flatten them, and freeze them for 10 minutes.
4.
Take out the dough, take a small piece, knead it in your hand to soften it, put it into 12 mini muffin molds, press from bottom to top to form a shell, and pierce some holes in the bottom with a fork.
5.
Put it in the middle layer of the preheated oven, heat up and down at 190 degrees, and bake for 5 minutes.
6.
Take out the mold, and put a quail egg on each tower. You can choose some to sprinkle black pepper particles on top to make two flavors. Put it back in the oven, bake the middle layer at 190 degrees for 5 minutes, and let the quail eggs cook.
7.
Take out the mold and squeeze the tuna salad dressing on the surface of the quail egg.
8.
Then open the canned tuna and put the tuna meat on the salad dressing with a fork.
Sprinkle shredded lettuce on the top layer.
Tips:
1. You can also refrigerate slowly to harden, and freeze it in a hurry, which can save time.
2. In order to prevent the tower from bulging during baking, some small holes should be pierced at the bottom.
3. Use a non-stick mold, wait until it is cool, and then release the mold, it will be easy to take out, and it will break when it is hot.
