Crystal peach Tarts(shui jing huang tao ta )

Crystal peach Tarts

Introduction:

Eggtarts are called "egg tarts" in Taiwan. They are transliterated as "tarts" in English, which means pies with exposed stuffing (pie with the relative surface covered by the crust and sealed with stuffing); egg tarts are "tarts" with egg paste as stuffing. The method is to put the crust into a small round pan shaped cake mold, pour in the egg paste mixed with sugar and eggs, and then put it into the oven; the outer layer of the baked egg tart is crisp crust, and the inner layer is sweet yellow solidified egg paste. There are three kinds of egg tarts: butter egg tarts, pastry egg tarts and Portuguese egg tarts. This crystal tart doesn't need to be baked in an oven. Don't be blinded by its charming tarts appearance. "

Production steps:

Materials required:

Chengfen: 100g

Corn starch: 10g

Yellow peach: 50g

Eggs: 2

Sugar: 30g

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Shui Jing Huang Tao Ta