Ingredients: 9 dumpling wrappers

Accessories: 5g of mozzarella cheese, 5g of seaweed, 1g of sugar and 1g of oil

Steps:

1. Prepare the leftover dumpling wrappers in jiaozi.

2. Take the mozzarella cheese out of the freezer and thaw it naturally. Divide 5g and cut it into small pieces. If there are cheese pieces, this step is omitted.

3. Cut the seaweed into small strips with scissors. The seaweed is very fragile. It is easier to cut with scissors, but it is easy to break with a knife.

4. Both sides of the dumpling skin are evenly coated with cooking oil, because the dumpling skin is more flexible, and if only one side is coated with oil, the baked product will not be very brittle.

5. spread a layer of oiled paper on the baking tray, place the dumpling wrappers orderly on the oiled paper in turn, and sprinkle cheese crumbs evenly on the dumpling wrappers.

6. Small strips of seaweed are also sprinkled on the dumpling skin. You can put more seaweed according to your own preferences.

7. sprinkle the sugar evenly on the skin of the cheese seaweed dumpling.

8. When preparing cheese seaweed dumpling wrappers, you can preheat the oven synchronously, and the preheating temperature is 2 degrees.

9. Put the baking tray into the preheated oven and bake it at 2 degrees for 1 minutes. Because the baking time is very short, don't leave the side of the oven during the baking process. Pay attention to the baking situation, because the temperature of each oven will be different. Some ovens may be overcooked at the same time, while others may be too low, which may not be in place. Please adjust the baking time according to the actual situation of your own oven.

1. Take out the baked cheese seaweed shortbread immediately, and it will be more crisp when it is cooled. The shortbread that can't be eaten needs to be sealed and preserved.