Yellow peach egg tart(huang tao dan ta fei bing ban )

Yellow peach egg tart

Introduction:

"Although the egg tart is delicious, the price is considerable. In other words, it's not difficult to make egg tarts by yourself, but rolling the skin of egg tarts is really time-consuming and laborious. It needs to fold and loosen the dough constantly, so that egg tarts can't really enter millions of eaters. However, the wisdom of eating goods is always infinite. Some people have found that the quick-frozen flying cake can be used to make egg tart skin, and the effect is also OK. If you don't have any strict requirements for egg tarts, flying cakes can completely replace your own tarts. As a result, the flying cake version of the egg tart was born

Production steps:

Step 1: take two waffles and put them together.

Step 2: roll it slightly with a rolling pin, roll it up and cut it into 6 small pieces evenly.

Step 3: dip a little flour into the top and bottom of the cut product and put it in the egg tart mold. Knead it into the shape of a tower mold by hand.

Step 4: pinch the tarts together with the mold and put them in the refrigerator for 20 minutes.

Step 5: pour the low powder, sugar, milk and condensed milk into the bowl and mix them into milk slurry.

Step 6: pour into the pot and heat over low heat until the sugar dissolves completely. Let cool slightly.

Step 7: pour the egg yolk into the milk slurry, mix it evenly, and then sift it to be the water.

Step 8: take out the refrigerated tarts and fill them with 8% tarts.

Step 9: add the dried diced peach.

Step 10: preheat the oven for 220 degrees and bake in the middle for 20-25 minutes.

Materials required:

Indian flying cakes: 4

Yellow peach pudding in syrup: right amount

Low powder: 10g

100 ml: pure milk

Condensed milk: 20g

Fine granulated sugar: 30g

Egg yolk: 2

Precautions: 1. The tarts should be relaxed to prevent retraction during baking. 2. The tarting water should be sifted to remove impurities, and the taste will be more delicate.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Huang Tao Dan Ta Fei Bing Ban