Purple potato egg tart(zi shu dan ta )

Purple potato egg tart

Introduction:

"Because I'm afraid that I'll waste too much in the first time, so I only use a piece of pie skin"

Production steps:

Step 1: prepare materials

Step 2: roll the cake into a square shape

Step 3: fold it in half and refrigerate for 10 minutes

Step 4: mix the milk, egg yolk, light cream sugar and set aside

Step 5: divide the flabby crust into 6 equal parts

Step 6: roll the two pieces together

Step 7: press the tarts into the bottom of the mold as thin as possible

Step 8: pour in the tarting water and purple potato, fill it with 7 points

Step 9: preheat the lower layer of the oven at 220 ℃ for 20 minutes. Since there is no crispness at the bottom, it's very obvious. So after demoulding, I put the lower layer of the oven on the fire for 5 minutes

Materials required:

Pie skin: one

Milk: 30ml

Light cream: 30ml

Purple potato: right amount

Sugar: 4 g

Egg yolk: 1

Note: 1, in the baking process, the tarts skin will shrink, so the water should not be too full. 2, the bottom of the tarts skin must be pressed as thin as possible, so that the bottom will be crisp. Next time, try the method of separate baking to see if it can perfectly solve the problem of bottom crisp

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zi Shu Dan Ta