Medium gluten flour 200g unsalted cream 90g salt 1/2 spoonfuls bacon 200g onion 1/2 milk 100ml animal whipped cream 200ml cheddar cheese 200g eggs.

working methods

1

Pasting method: firstly, stir the flour and salt evenly, then add the frozen cream that has been cut into small pieces, crush it by hand, and then stir it evenly with the flour to form granules.

2

Then add a tablespoon of frozen water and mix well. Add another tablespoon of water and pile it up by hand, but don't knead the dough. If it is too dry, add more water.

three

Wrap the dough with plastic wrap and put it in the refrigerator for at least two hours (overnight is also acceptable)

four

Roll the dough into thin slices of about 1 cm.

five

Spread the dough on the pie plate and trim the edges with a knife.

six

Poke a hole in the pie crust with a fork.

seven

Spread baking paper on it, put the rice or beans (baked blindly) into the oven preheated to 180 degrees, and bake for 15 minutes.

eight

Then take out the baking paper and beans, put them in the oven, bake at 160 degrees for 5 minutes, and take out the cake crust for later use.

nine

Filling practice: add a little oil after the hot pot, fry bacon for about 3 minutes, and then fry onions.

10

Put half the cheese in the pie crust,

1 1

Add bacon.

12

In another large bowl, mix the eggs and animal whipped cream, add one teaspoon of salt and 1/4 teaspoons of black pepper, and stir well.

13

Then pour the egg mixture into the pie crust and sprinkle with the remaining cheese.

14

Put it in an oven preheated to 160℃ and bake for about 35-40 minutes until the surface is solidified and golden yellow.