Crispy Shrimp Pie

1. First, make a thousand layer puff pastry. 12 grams of butter melted in hot water for later use

2. Mix high and low flour, water, salt, sugar, and melted butter together and knead into a ball

3. Wrap it in plastic wrap and refrigerate for one hour

4. Additionally, soften 80 grams of butter in a greenhouse and make it rectangular for later use

5. It is better to roll the refrigerated dough into a rectangular shape with a rolling pin, which is twice the size of butter. If you are lazy, you can do whatever you want!

6. Add butter

7. Wrap it up in all directions

8. This way

9. Flip it over and gently roll it into a rectangle with a rolling pin

10. Then fold it up, this is the second time I took it, I forgot to take it earlier!

11. Wrap the folded plastic wrap in the refrigerator and refrigerate for 15 minutes. Then continue rolling out the rectangular shape and fold it up to refrigerate for 3-4 times!

12. This way, a thousand layers of puff pastry are ready!

13. Roll the puff pastry into thin slices

14. Use your favorite grinding tool to press out the skin

15. This way, deduct the dough according to the number of shrimp you have!

16. Take one piece of skin and put three shrimp (shrimp pre processed, shell removed, salt and pepper added, and corn mixed). The number of pictures is limited, so we won't share them!

17. Brush a little egg mixture on top of the shrimp skin that has been put in place

18. Cover with another puff pastry! Pinch the edges tightly

19. Place it on a baking tray lined with baking paper, all ready, and brush the surface of the egg mixture cake. Preheat the oven to 175 degrees. Bake in the middle layer over high and low heat for 25 minutes! Check the oven heat control time!

After baking and cooling, you can eat it!

21. Appreciation of finished products

22. Appreciation of finished products

23. Crispy enough!

24. Appreciation of finished products and limited images, otherwise please come with a few more!