Aragon

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Butter microwaves soften into liquid and pour into sugar powder and full egg fluid

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Combine the three of them. Smash them with an egg

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Scan low powder

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It's a dryer, softer face

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We've got a nice mask on it. It's half an hour cold

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THE LOOSE, FINE FACE OF THE FACE IS CONDENSED IN A RECTANGULAR SHAPE OF 0.5CM THICK. SNIPPETS

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A nice piece of face, a long strip with a knife

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I'm going to make a toast

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Both hands grab the two ends of the long strip, twist around and put them in the oven with tin paper. Medium

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All of it

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Brush the whole egg fluid with a brush, put it in the oven for baking, oven preheat, 180 degrees, 20 minutes, mid-level, and just bake to the surface

1. When kneading the dough, it can be quite sticky, so it is best to wear disposable gloves for easier handling. 2. The kneaded dough should be relatively dry and stiff; it should form a ball but not be too soft or sticky. Since different types of flour absorb water differently, you may need to adjust the amount of flour based on the situation. As long as the final dough is dry and not overly soft, it is fine. 3. If the dough is kneaded too soft, the cross-section won't look as pretty. 4. When rolling out the dough, you can sprinkle some dry flour on the silicone mat to prevent sticking, but it's not necessary. Since the dough is quite hard, it isn't very sticky anyway. 5. The powdered sugar inside cannot be replaced with granulated sugar; otherwise, it won't hold its shape well during baking. 6. Since the amount of egg wash needed for the surface is very small, you can choose an egg slightly larger than 50g when making it. When preparing the dough, set aside a little of the egg wash to use for brushing the surface later.