Bacon Ruyi Crispy
By KennySchoen
Fatty was not satisfied after eating the butterfly crisp. He was still thinking about what to roast. He couldn't roast meat in the middle of the night. We studied what else to add to the flying cake, and we thought of bacon. I never thought it would be extremely delicious! Considering that the freshly baked butterfly crisp was too small, we decided to try double the ingredients.
Recipe Recommendations
- bacon four pieces
Steps for Bacon Ruyi Crispy
1
Stack the two flying cake skins together and defrost them slightly.
2
Use a rolling pin to roll out the flying cake skin as large as possible and form a square shape.
3
Put two slices of bacon on the fly cake crust.
4
Then roll it up from both sides, as shown in the picture.
5
Cut into small pieces with a knife.
6
Place tin foil on a baking sheet, apply a little oil to the tin foil, and place the prepared blank on the tin foil. Preheat the oven to 180 degrees, then bake at 180 degrees in toast mode for 25 minutes.Bacon Ruyi Crispy Make Tips
When cutting the flying cake, it is best to knead the two small rolls together again, otherwise they will easily crack after baking.