Yellow peach egg tart(huang tao dan ta )

Yellow peach egg tart

Introduction:

"There are many people who like to eat egg tarts. In fact, they are super simple. It's a lot more fun to bake yourself. "

Production steps:

Step 1: prepare the ingredients. There are 24 egg tarts, 220g light cream, 160g milk, 80g sugar, 4 eggs, 15g low gluten flour, 15g condensed milk and some yellow peach cans.

Step 2: separate the yolks

Step 3: pour cream, milk, sugar and condensed milk into a small pot, heat and stir until sugar is dissolved

Step 4: cool to room temperature, add egg yolk and flour, stir well.

Step 5: set aside after sieving. The water is ready.

Step 6: dice the yellow peach

Step 7: place the egg tart skin in the baking pan

Step 8: put the diced peach into the skin of the egg tart

Step 9: pour in the water from the egg tower and fill it with 70%

Step 10: put it into the preheated oven and bake it at 180 ℃ for about 25 minutes until the egg tarts show burnt spots. After baking, two fresh yellow peaches can be added on the surface of the egg tart.

Materials required:

Egg tart skin: 24

Eggs: 4

Cream: 220g

Milk: 160g

Condensed milk: 15g

Low gluten flour: 15g

Spinning sugar: 80g

Note: 1, because the TAPI will expand after baking, so the egg tart water only needs to be filled to seven full. 2. Egg tart water must be screened before use. This will not affect the taste. 3. If you don't put yellow peach, it's the original Portuguese egg tart. 4. Tarts can be purchased directly from bakery stores.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang Tao Dan Ta