Purple potato egg tart(zi shu dan ta )

Purple potato egg tart

Introduction:

"Ha ha, this was done in the spring outing a few days ago. I didn't expect to be busy until now. I'm sorry. This egg tart is made of ready-made tartskin, which is much less difficult. If you have a chance, you can have a try. "

Production steps:

Step 1: lay the tin foil on the baking tray, remove the tarts from the refrigerator and soften at room temperature.

Step 2: wash purple potato, peel and dice.

Step 3: take two clean, oil-free and water-free bowls and separate the egg yolk from the egg white.

Step 4: pour 200ml milk into a bowl.

Step 5: add condensed milk and sugar, stir gently until sugar dissolves.

Step 6: add low powder and stir evenly.

Step 7: beat the egg yolk, add it to the stirred milk and mix well.

Step 8: pour the egg liquid into the softened skin of the tarts, and each tarts is about 8% full.

Step 9: put the diced purple potato into the egg tart.

Step 10: preheat the oven at 220 ℃ for 10 minutes, put the baking tray in the middle of the oven, and bake it in the upper and lower tubes at 220 ℃ for 30 minutes.

Step 11: put it on a plate, or pack it up for an outing.

Materials required:

Purple potato: 1

TAPI: 13

Yolks: 3

Low gluten flour: 15g

Condensed milk: 20g

Milk: 200ml

Sugar: 33 G

Precautions: 1. It takes about 30 minutes for the frozen tarts to soften at room temperature. 2. Egg tarts should not be too full, 8 points is enough. 3. Clean the bowl with egg white and yolk to ensure no water and oil.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Shu Dan Ta