In western countries, are there ovens in every home? Just like our regular fried dishes, the French style delicious noodles, shells and intestines still can't escape the fate of baking, but they are really soft in the souffle, burnt and delicious.
Practice:
1. First make badai noodles: put 90g butter, 150g flour, 8g salt and 100ml ice water into a large porcelain basin, mix well, mix well to form a South dough, knead well, sprinkle some flour on the surface, wrap it with plastic film, cool it in the refrigerator for 3 hours, take it out, press the dough into 2.5cm with your palm, sprinkle dry flour, form a 2.5cm diameter and 3mm thick round slice, then put 30g butter on it, and put it into the oven Bake at 190-deg; C to light yellow, and air to replace shell. Ready to use.
2. Put the pork and garlic intestines into 5 eyes with a fork to prevent the intestines from breaking. Then put the intestines in the pot, add cold water (the water should not exceed the intestines) and heat it with medium heat. Change the heat to a low heat and simmer it for 50 minutes to remove, cool and peel.
3. Wrap the intestines on the shell of badai, brush the egg liquid on the joint, and put it on the greased baking tray. Then carve the remaining dough into crescent, rhombus or leaf shape, brush the egg liquid, stick it on the shell, decorate it, brush the shell evenly with the egg liquid, put it into the oven of 150 & deg; C, bake it for 45 minutes and take it out when the surface is brown.