Crispy red bean pie

Three missing flying cake skins, 50 grams of honey red beans, one egg, and one small flower biscuit.

Cut the flying cake skin in half, put the honey red beans in the middle of the left, use a fork to put a few vent holes on the right, and brush the circumference of the cake skin on both sides with scattered egg liquid.

Fold the pad paper in half, align the edges, press tightly with your hands, and carefully remove the pad paper on the right.

Use biscuits to cut and press out patterns on the periphery. Without this, you can also use a fork to press down. The effect is the same. Be careful to press down to prevent cracking during baking.

Brush the surface of the pie with another layer of egg liquid, and then put the pie together with the pad paper in the refrigerator to freeze for 5-10 minutes. Freezing again is to make it easier to remove the pad paper underneath, because the frozen product will soften very quickly at room temperature. At this time, the pie skin is already very soft, like mud. The pie skin will stick to the pad paper and make it difficult to remove. If you insist on removing it, you will be pulled miserably.

Lay paper on a baking sheet and place the frozen pie on the baking sheet; preheat the oven to 180 degrees C, heat up and down, place on the middle layer, and bake for 10 minutes.