Weigh the materials first, then sift the rice flour and egg liquid first. This time, the oil is cold-pressed virgin olive oil with high smoke point.

First, boil the oil, water and milk, turn off the fire, quickly pour in the rice flour, and stir until all the rice flour absorbs oil and water.

Let the pot in step 2 cool down from the fire to below 60℃, pour in the egg liquid and mix well.

Step 3: Pour a small PE bag, cut a small hole (or squeeze a flower bag+flower nozzle) and squeeze out a proper amount on the baking tray paper to keep a distance. Preheat the oven to 200 degrees Celsius.

Put it in the oven, 170℃ fire 150℃ fire, and bake until the surface is colored. The fire is also adjusted to 150℃ and baked for about 25~30 minutes.

Want a more crisp taste ~ when it is just baked, it is still naturally cooled in the oven, so the skin is very brittle and will not collapse.