Blueberry egg tart(lan mei dan ta )

Blueberry egg tart

Introduction:

"Last time, there was no one to eat blueberries and durian. I was the only one to enjoy them, so I had to freeze them. I still don't have a long memory, and I hoard watermelon, Hami melon, honey peach and nectarine. Now I regret it when I think about it,,. To get rid of the frozen blueberries, we made this blueberry egg tart. Egg tart skin is a frozen product I bought on Taobao. It's very convenient. If you like blueberries, you can try it

Production steps:

Step 1: get the ingredients ready.

Step 2: beat egg yolk and milk evenly.

Step 3: sift in starch.

Step 4: add light cream.

Step 5: add sugar. Heat slowly. Do not boil.

Step 6: keep stirring during cooking until the egg tarts are thick.

Step 7: stack the egg tart skin in the baking pan. Put the right amount of blueberries in the skin of each egg tart.

Step 8: pour in the egg tart liquid and fill it with 8%.

Step 9: oven 210 ° for 20 minutes.

Materials required:

Frozen egg tart skin: 18

Anjia light cream: 300g

Milk: 250g

Egg yolks: 4

Corn starch: 15g

Blueberry: moderate

Sugar: 80g

Note: baking temperature and time to their oven temper to adjust. The egg tart liquid should be boiled with low heat until it is slightly boiled. During the cooking process, it needs to be continuously stirred to prevent paste. The egg tarts are more delicate after sieving.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Lan Mei Dan Ta