Yellow peach egg tart(huang tao dan ta )

Yellow peach egg tart

Introduction:

"I've always wanted to do it, but I can't buy TAPI. Today I went to Metro. I have some. It's not Melaleuca crisp. It's a kind of instant open bag. I'm not reconciled. I'd better buy it back and have a try!"

Production steps:

Step 1: heat 50 grams of milk in water, add a whole egg, and then add an egg yolk. Stir well and set aside. If you like sweet, you can add more sugar

Step 2: here are the waffle skin and TAPI I I bought. By the way, the waffle skin is super easy to use. Prepare several egg tart molds

Step 3: the ready-made tower skin can be directly put into the mold. If the flying cake skin is a little troublesome, thaw it first and roll it up

Step 4: cut into three parts

Step 5: press down vertically to form a circle

Step 6: roll it with a rolling pin, which is slightly larger than the mold

Step 7: put the rolled skin into the mold

Step 8: put in the yellow peach

Step 9: pour in the water

Step 10: put into the baking tray, bake in the oven at 150 ℃ for 10 minutes, turn 180 ℃ for 10 to 15 minutes, depending on the color

Step 11: the color of the ready-made TAPI is fast, and it's taken out ahead of time. The flying cake has been baked for 5 minutes for a long time, and the color is good, but the juice inside is not very smooth, a little hard, OK! It's a success to wait for one time!

Materials required:

Cake skin: right amount

Yellow peach: right amount

Milk: moderate

Eggs: right amount

Note: the skin of the flying cake has the feeling of crispness. First, bake it in low heat, let the tower water solidify, and then color it in high temperature, so that it will be tender inside

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang Tao Dan Ta