Instant egg tart Kwai purple egg tart(kuai shou dan ta zhi zi su zi shu dan ta )

Instant egg tart Kwai purple egg tart

Introduction:

"Home egg tart is really a wonderful thing. It's crisp on the outside and tender in the inside. It's delicious. My little fat girl fell in love with this egg tart since she tasted it for the first time. As long as she eats where there are egg tarts, she has to order two and eat them all at once. Moreover, sometimes at home, when you think of it, you ask me: "Mom, I want to eat egg tarts..." Is it swollen? It doesn't matter, who let us be a fussy mom? Nothing is hard for us. So, after repeated experiments and comparison, we finished such a good recipe. This egg tart looks pretty good! The simple and delicious egg tart is so convenient with all kinds of flying cake skin and all kinds of fruits or dried fruits you like

Production steps:

Step 1: raw materials used.

Step 2: remove the skin from the refrigerator to soften. Start making tarts. Heat the cream, milk and sugar together in a small pot until the sugar melts completely.

Step 3: cool and add 2 egg yolks.

Step 4: add 5 grams of low powder, stir evenly, and the water is ready.

Step 5: start making tartskin. Roll up the two softened peels together.

Step 6: cut into 5 equal parts of uniform size.

Step 7: treat the mold with flour, put the cut cake into the mold and press it into the shape of the mold.

Step 8: make the edge of the crust a little thicker and one circle beyond the mold.

Step 9: take care of all the tarts and refrigerate for half an hour.

The tenth step: sieve the prepared tart water and remove the foam.

Step 11: peel the ripe purple potato and cut into small cubes. Put a few small cubes into the skin of the tarts after refrigerated, and then pour in the sifted water until it is 7 or 8 minutes full.

Step 12: put into the preheated oven, 200 degrees, heat up and down, middle layer, about 15 minutes until the focus appears on the surface.

Materials required:

Purple perilla cake skin: 2 pieces

Egg yolk: 2

Cream: 60g

Milk: 40g

Low powder: 5g

Sugar: 25g

Note: 1. The raw material mentioned in the prescription is the amount of 5 ordinary tarts. 2. The egg tart made from the skin of the flying cake is not only convenient and fast, but also has the same layering effect and the same taste. It's worth a try!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Kuai Shou Dan Ta Zhi Zi Su Zi Shu Dan Ta