Egg tart crust meat muffins

Cooking Instructions

1. Tear off the foil from the outside of the tart crust in the frozen state and set aside to warm until soft. Add white sesame seeds and salad dressing to the meat floss, stir well and set aside.

   

2. Once the tart crust is soft, pinch the edges a little thinner, put the mixed meat floss filling on top, pinch the edges together, pinch firmly, and then turn over to form the cake into a circle.

   

3. Place the wrapped meat muffins on a baking sheet, brush the surface with a layer of whole egg wash, sprinkle with black sesame seeds, put in a preheated 210 degree oven, medium to top, bake for about 17 minutes, until the surface of the crust is golden brown.