Papaya Tarts(fei bing ban mu gua pu ta )

Papaya Tarts

Introduction:

"It's a little difficult to make pastry, and I can't spare this time, ha ha! Delicious people of course have to think of a way to save trouble, that original Flying cake (sweet) instead of it, save trouble very much! The taste is not bad, at least it's much better than the second rate shops outside! I divide a piece of flying cake into two parts. I feel that the skin is a little thick. In fact, it's OK to divide it into three parts. In this way, you can put more water in the tarts. Ha ha, I like the egg tarts! This is the amount of 10 egg tarts, just one plate, for reference

Production steps:

Step 1: peel and seed papaya, cut into small pieces for use;

Step 2: pour light cream, milk, sugar and condensed milk into the plate, and stir until the sugar dissolves completely;

Step 3: add egg yolk and low powder, stir well;

Step 4: sift 3 eggs into egg tart water and set aside;

Step 5: unfreeze the cake in advance and roll it up behind the soft back, as shown in the picture;

Step 6: cut it in half, divide it into two parts, then stand it up and press it into a circle by hand;

Step 7: as shown in the picture, treat all the flying cakes like this;

Step 8: dip one side of the tarts with a little flour, face up, and move the tarts one by one into the mold with your thumb;

Step 9: after the cake is heated, it expands so much that it can stand for 10 minutes, then fork it twice at the bottom with a fork, and then put two pieces of papaya cubes on it;

Step 10: add about 70% egg tart water into the preheated oven, 210 degrees, about 25 minutes;

Step 11: bake until the egg tarts are scorched!

Materials required:

Original Flying cake: 5 pieces

Light cream: 110gg

Milk: 80g

Sugar powder: 40g

Egg yolk: 2

Low powder: 8g

Condensed milk: 8g

Papaya: right amount

Note: I split the flying cake into two. I made 10 egg tarts out of 5 flying cakes. The skin feels a little thick. In fact, it's OK to divide one into three. The skin is thinner and the water is more. It's better to eat!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Fei Bing Ban Mu Gua Pu Ta