Materials:

200g of flour (high, medium and low gluten flour is acceptable), 50g of butter, 2g of salt, 20g of fine sugar or erythritol, 6g of aluminum-free baking powder, 50g of whole egg liquid (a big egg), 80g of light cream, chopped chives (about 30g), 80g of cheese, bacon (or ham) and 80g of black pepper.

Surface decoration:

Appropriate amount of egg yolk liquid or whole egg liquid

Production steps:

1. Dice bacon or ham, diced onion, diced butter, and freeze 10 minute. Mix the whole egg mixture with whipped cream and set aside.

2. Flour+salt+fine sugar+baking powder stir evenly with a fork or chopsticks, add butter, and knead (or stir with a fork) until the butter becomes the size of soybeans.

3. Add the mixed light cream chicken egg liquid and gently press out a little dough.

4. Add diced bacon, black pepper, grated cheese and chives, and gently knead together. There is no dry powder, and the cheese and bacon fillings are roughly evenly distributed (don't knead too much, so as not to melt the butter and affect the Si Kang level). Divided into two parts. The dough is soft and waxy, and put it in the refrigerator for 30 minutes.

5. Preheat the oven 200 degrees in advance. Sprinkle a little flour on the dough mat, roll it into a thick piece of 1.5cm, and press it into your favorite shape with a mold (or roll it into a round piece of 20cm size and divide it into 8 /6 triangles with a knife). Put it in a baking tray and brush the surface with egg liquid.

6. Put it in the middle of the oven and bake at 200 degrees for about 20 minutes. When you are satisfied with the coloring, remember to cover it with tin foil.

7. Taking out the furnace, cooling, bagging and sealing.