Milk, sugar, all-purpose flour, eggs, flavoring, lemon juice, lard

Practice

1. water dough: water and flour rolled into a dough, cover the surface with a cloth, pay attention to the water dough should be larger than the oil dough; oil dough: lard with heat, add water, rolled into a dough; filling: egg beaten, add sugar, milk, flavoring and lemon juice, mix well.

2. Roll out the water dough, the surface of the oil dough, oil dough is difficult to roll into pieces, you can evenly coat the water dough on it;

3. Followed by like folding quilt covered, rolled out, covered again, rolled out again, covered again for three times should be enough;

4. Roll out the dough, and then use the mold to press out the shape of the dough, and then with the hands of the nest of crusts, if you use a ceramic molded of the. If you use a ceramic mold, use scissors to cut the edges; if you have a heart-shaped one, use a cookie mold to press it out, remove the center, and stick it with water between each piece of skin so that the egg won't run out.

5. Put the dough with the mold into the freezer for an hour or so, preheat the oven to 300-325F, fill with egg wash, and bake in the oven for 20-30 minutes or so, with the box light on, keeping an eye on the inside.