Yellow peach egg tart(huang tao dan ta )

Yellow peach egg tart

Introduction:

"For the first time, I listened to my friend's advice, bought a ready-made egg tart holder, and made my own egg tart water. Because the oven is relatively small, it is divided into two ovens. The first time, individual egg tarts are slightly pasted. The second time, they are roasted at the same time. Pay attention to the changes of egg tarts, turn the baking plate in the middle, and finally the effect is very good. "

Production steps:

Step 1: the above is the main material to be used. You can make eight egg tarts.

Step 2: pour light cream, milk, sugar, condensed milk into the pot, cook while stirring, turn off the fire when the sugar melts. When cool, add egg yolk and stir.

Step 3: pour the prepared cream, milk, sugar and condensed milk into the pot, cook and stir, turn off the fire after the sugar melts. After cooling, sift in the low gluten flour, mix the lumps well, then add the egg yolk and stir well.

Step 4: stir the egg tart water and sift it again. You will see some flour bumps and egg yolk. The egg tart water is ready here.

Step 5: take out the egg tart holder from the refrigerator (no need to take it out in advance), cut the yellow peach into pieces and put it in the egg tart holder, don't put too much, just three or two pieces.

Step 6: pour the prepared egg tart water into the egg tart holder. Don't fill it up. 70% or 80% is enough to avoid overflow.

Step 7: preheat the oven, bake the lower layer for 25 minutes, then change the upper layer for about 10-15 minutes. According to my experience, after baking for 7 or 8 minutes, it is best to observe the baking degree of the surface of the egg tart and turn off the fire at the right time.

Step 8: it's out of the oven. The fresh egg tart has a strong milk flavor. Its surface is bright, bulging and steaming. It's very appetizing.

Step 9: the first egg tart is finished ~ ~ o (∩)_ ∩)O

Materials required:

Light cream: 85g

Milk: 7g

Eggs: 2

Sugar: 25g

Condensed milk: 6 g

Low gluten flour: 6g

Canned yellow peach: right amount

Note: 1. Adding condensed milk can improve the taste. 2. Sift in the flour must be stirred evenly, add eggs to stir, also must pass the sieve again, so that the egg tart will not have pimples. 3. When heating the upper layer, after 7 or 8 minutes, pay attention to the egg tart noodles, and turn off the fire when you see the degree you want. 4. The amount of egg tart water may not be just right. You can pour 70% first and then add it one by one to avoid insufficient egg tart water. 5. The baking tray can be covered with oil paper, so that there is no need to wash the baking tray. 6. The above is the rookie's first experience in making egg tarts. I hope you can succeed.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Fruity

Chinese PinYin : Huang Tao Dan Ta