Traditional practice of horseshoe crisp

How to make horseshoe crisp (delicious)

meringue

Ingredients: A medium gluten flour 370g fine sugar 140g salt 5g eggs 60g butter 50g water 120g B thin slice Gil Michaels 250g (ghee or butter is also acceptable).

Pastry practice:

1 Mix all the ingredients A, adjust the amount of water according to the water absorption of flour, knead the dough until smooth, and put it in the refrigerator for 20 minutes.

Put the ice cream into a fresh-keeping bag, roll it into a rectangle with a rolling pin, and put it in the refrigerator for 20 minutes.

3. Take out the dough and roll it into margarine for 3 times. Put the rolled margarine on the dough and repeat it three times as shown in the figure below. After each time, put it in the freezer for freezing 10 minutes. Roll it into large pieces for use next time.

Water chestnut cake's practice: Take some cakes, fold them in half twice as shown in the figure below, cut them into one centimeter thick with a knife, dip both sides in white sugar, and put them in a baking tray.

Preheat the oven to 200 degrees and bake the middle layer for 20-25 minutes.

To prevent this, stick a layer of tin foil on the net at the bottom of the oven.