Papaya egg tart(mu gua dan ta )

Papaya egg tart

Introduction:

"Today's egg tart is a flying cake version, which saves the trouble of mixing noodles (in fact, it's lazy ha ha)"

Production steps:

Step 1: overlap the two pieces of flying cakes and roll them into pieces.

Step 2: roll the dough into a cylinder, wrap it with plastic wrap and refrigerate for 15 minutes.

Step 3: take out the cylinder and cut it into 12 equal parts.

Step 4: take 2 equal parts, fold them up and press them flat by hand.

Step 5: roll it into thin in the middle and round in the back.

Step 6: put the tower skin into the tower mold and shape it.

Step 7: preheat the oven at 220 ℃ for 5 minutes. After preheat, pour the papaya and tower stuffing into the tower mold, fill it up for 8 minutes, and put it in the middle and lower layers for 25 minutes.

Step 8: look at the finished product.

Materials required:

Miss brand flying cake: 2 pieces

Milk: 60g

Cream: 60g

Condensed milk: 10g

Egg yolk: 2

Papaya: right amount

Sugar: 10 g

Note: the temperature of each oven is different, please adjust the time and temperature according to the situation of your oven. Be careful not to burn

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: Original

Chinese PinYin : Mu Gua Dan Ta