The process is as follows: (reposting)

Material: 500g flour.

Butter1.125kg

Sugar 1.5 kg

Eggs 1.5 kg

Water 1.5 kg

Flour 1 kg

200 grams of eggs

Proper amount of water

Exercise:

1. Crispy: Mix 500 grams of flour with melted butter and rub thoroughly to make it crisp.

2. Preparation of egg slurry: add 750g sugar 1.5kg into water, burn it into syrup, add 750g cold water, stir it evenly, add 1.5kg into syrup, and stir it into egg slurry.

3. Blanking: 1 kg flour and 200 g eggs are kneaded with water until they are not sticky, then the dough bag is wrapped, rolled thin with a rolling pin (about 1 cm thick), and then folded into four layers. Repeat this for three times, and finally roll it into a thin skin with a thickness of 0.3 cm.

4. Forming: put the cake blank into a dish-shaped mold and scoop in the egg paste.

5. Baking: Bake in the furnace for about 13 minutes.

4. Amber walnut cuttlefish cake

owner

Materials:

Walnut kernel is about 80g, cuttlefish 1 weighs about 600g, 8 biscuits and eggs 1 piece.

match

Materials:

Seasoning: cornstarch 1 tablespoon, salt 1/2 teaspoons, and proper amount of protein.

do

Method:

1、

Tear off the skin of cuttlefish, wash it, slice it, stir it into slurry with a blender, add seasoning and stir it into cuttlefish glue, and put it in the refrigerator for about 1 hour.

2、

Soak walnuts in water and drain for later use.

3、

Coat each biscuit with cuttlefish glue, put three walnuts, put the coated side down, fry in oil pan until golden brown, drain the oil and serve.