Mini Butterfly Crispy
My oven finally got home after several twists and turns. Xiaopang couldn't wait to try the function of the oven. There were only flying cakes at home. I came up to check that there was a butterfly cake in the red bean kitchen that was baked with flying cakes, so I copied it. It was very successful!
Recipe Recommendations
- white granulated sugar appropriate amount
- milk fragrance
- baking
- half an hour
- simple
Steps for Mini Butterfly Crispy
1
Take out the flying cake crust and defrost it slightly.
2
Use a rolling pin to roll out the flying cake skin as large as possible and form a square shape.
3
Sprinkle some white sugar on the cake crust.
4
Then roll it up from both sides, as shown in the picture.
5
Cut it into small pieces with a knife, and it is best to press the two small rolls into the middle.
6
Put tin foil on the baking sheet, apply a little oil on the tin foil, place the prepared blank on the tin foil, preferably sprinkle with some white sugar, I forgot
7
Preheat the oven to 180 degrees, then bake at 180 degrees in toast mode for 25 minutes.