The lazy version of the mille-feuille crisp, at a glance, can be baked and baked with many layers, crispy on the outside and soft on the inside, everyone loves it

 

The lazy version of mille-feuille shortbread can be achieved with just a few finger cakes, let's take a look:

First of all, wash the chives in advance, dry the water, chop and set aside, prepare a few finger cakes, black sesame seeds (you can also use white sesame seeds or other favorite dried fruit crumbles instead), and wash the shell of an egg for later use.

Depending on the current weather, the finger cake is thawed for 3-5 minutes (2-3 minutes in summer) and cut from the center into four pieces.

Sprinkle chopped green onions on three of them, as much as you like.

Stack the four finger cakes in the same direction, and place the one without chopped green onions on top.

Put it into the baking tray, I have a total of four finger cakes, less is not enough to eat, beat the eggs into the bowl and whip evenly, brush a layer evenly on the surface of the finger cakes, and then sprinkle black sesame seeds, so that the sesame seeds stick more firmly, and it is not easy to fall off after baking.

Bake in a preheated oven at 170 degrees for 15-20 minutes. When the time came, it was baked, and a rich fragrance of green onions came to my nose, so fragrant! Look at the bottom of the color is also particularly beautiful, the heat is well controlled, the specific temperature and time should be decided according to the temperament of your own oven.

The skin is golden and crispy, and the inside is soft and multi-layered, so delicious that you can't stop the rhythm! If you don't have an oven, you can put it in a pan and cook it slowly, and if you don't have a pan, you can put it in a wok over low heat and slow searing