Yellow peach egg tart(huang tao dan ta )

Yellow peach egg tart

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: egg tart water: Mix Cream and milk evenly

Step 3: add Archaean sugar powder and stir well

Step 4: add egg yolk and stir well

Step 5: sift in the low flour and corn starch, stir until there are no particles and the liquid is smooth.

Step 6: dice the yellow peach and put it into the bottom of the egg tart

Step 7: pour in the egg tart water, 7-8 points full. (you don't need to add yellow peach to the original)

Step 8: preheat the oven to 220 degrees, middle layer, about 25 minutes.

Materials required:

Nestle cream: 180g

Milk: 140g

Low gluten flour: 10g

Swire sugar powder: 80g

Portuguese egg tart skin: 15 pieces

Yellow peach: right amount

Corn starch: 5g

Egg yolk: 4

Note: the skin of the egg tart will swell, and the water of the egg tart should not be too full. Egg tart water uses sugar powder, which can be directly stirred without heating. If you use white granulated sugar, you have to heat the cream and milk first, and then add white granulated sugar, so that the white granulated sugar can melt.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang Tao Dan Ta