Purple potato pudding Tarts(zi shu bu ding ta )

Purple potato pudding Tarts

Introduction:

"At the weekend when I bake the cake, I take out the custard pastry to thaw it. Although I can make it, I don't have enough time, so I still buy some to prepare. When my friends are here, I can take out a little preparation to have a snack. It's convenient! It was supposed to be egg tarts, but there was no cream, so we had to top it with pudding liquid and put some steamed purple potatoes on it. Is the finished product crisp on the outside and tender in the inside, with rich milk flavor? "

Production steps:

Step 1: prepare the ingredients you need

Step 2: pour the milk and sugar into the milk pot and heat until the sugar dissolves

Step 3: put it warm and pour in the egg liquid (milk must be kept warm so as not to become egg soup)

Step 4: stir well and filter again

Step 5: cut the purple sweet potato into small cubes (I have steamed this, and raw one is OK)

Step 6: thaw the bottom of the egg tart and add diced purple potatoes

Step 7: add the pudding solution to 8 minutes

Step 8: preheat the oven at 220 degrees in advance and bake in the middle layer for 25 minutes.

Step 9: bite open to see the inside, crispy and delicious

Materials required:

Egg tart bottom: 6

Egg: one

Pure milk: 120g

Sugar: 30g

Cooked purple potato: one

Note: don't pour the pudding liquid too full to avoid the overflow

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Zi Shu Bu Ding Ta