Melaleuca cake skin 300g, shrimp 100g, fish fillet 60g, cuttlefish ring 60g, salad dressing 60g, 2 egg yolks, a little white pepper, a little Brazil, and salt 1/2 teaspoons.

working methods

1. Dry flatten the skin of Melaleuca, press out 12 pieces with a small round model, then take 6 pieces, press them in the middle with a smaller model, and cut off the thickness of the skin in the middle to form a tire shape.

2. Brush egg yolk around the crust, cover the crust in the shape of a tire, and relax for about 15 minutes.

3. Brush the surface with egg yolk liquid, and then bake in the oven at 200/200℃ for about 20 minutes.

4. Blanch seafood ingredients in boiling water until cooked, take them out and let them cool, then mix them with salad dressing, yogurt, salt, white pepper and Brazil, and put them in the center of the baked pie crust.