Prepare the ingredients in advance. Cut the cream into 2cm pieces and put it in the freezer for15min. Mix eggs and milk into 80g, and put it in the refrigerator. Then slowly weigh the remaining ingredients.

Sift all the flour before mixing. 60g cheese powder need not be sieved.

Take out the cream and put it in the The Mixing Bowl with the flour.

Knead and mix flour and cream with your fingertips until the lumps disappear.

To be in this state is to mix well.

Then pour the milk and eggs into the The Mixing Bowl at one time.

Stir along the mixing bowl with a spoon until the materials are roughly agglomerated.

Sprinkle some hand flour (high gluten flour) on the workbench, take out the dough and put it on it. Fold it slightly until the surface is smooth (no more than 20% off).

Finally, after the dough is elastic, it is shaped into a circle with a thickness of about 2cm. Take out the model dipped in hand powder. Press it on the dough and cut it.

Take out the cut dough, arrange it and put it on the baking tray.

When taking the dough, take it with your fingers at the upper and lower ends of the net, and don't touch the two sides. I hope that when heating, the two sides of the cut will not be destroyed, but will expand smoothly.

You can also take it out with a scraper and put it in a baking tray.

Brush with milk. Just don't overdo it. This is very convenient. Sprinkle with parmesan cheese later.

Sprinkle with cheese powder.

Bake in a heated oven at 180℃ 18~20 minutes. Take it out and put it on the grill to cool. It's over.