Green onion sweet Tarts(cong xiang tian ta )

Green onion sweet Tarts

Introduction:

"The whole family likes to eat egg tarts. When they run out of tarts, Indian flying cakes come in handy. It's a pity that our supermarket can't buy the original flavor, only the scallion oil flavor of the flying cake. Last time I made the scallion flavor apricot abalone mushroom egg tart, which tastes very good, and my parents like to eat it. But myself, I prefer sweet egg tarts. What should I do? I suddenly want to eat egg tarts today? No matter. If there are no conditions, create them. Today, let's make a different flavor of onion sweet tart. A taste out of the oven, it's OK, scallion flavor tarts skin, sweet tarts heart, other flavor

Production steps:

Step 1: take out the Indian flying cake with onion oil flavor and thaw it at room temperature.

Step 2: beat the eggs into a bowl, add sugar and stir well.

Step 3: add milk and cream, stir well and sift. Put the egg tart water aside.

Step 4: put the unfrozen flying cake on the chopping board sprinkled with dry powder, and roll up the long strip.

Step 5: cut the pie into four parts with a knife.

Step 6: add two portions and put them into the mould of chrysanthemum egg tart.

Step 7: press the egg tart skin with your thumb to make it thick at the top and thin at the bottom, and put it into the baking pan. Preheat the oven to 200 degrees.

Step 8: pour in the egg tart liquid and bake in the oven for about 20 minutes.

Step 9: bake until there are spots on the surface of the egg tart, then it can be out of the oven. It's full of egg tarts and milk. It's delicious.

Step 10: the color is very good. I can't see the difference between this egg tart and ordinary egg tart.

Step 11: there is a little too much egg tart liquid. In order not to waste, I made two cups of pudding.

Step 12: the finished product is not bad!

Materials required:

Indian flying cakes: 4

Eggs: 2

Light cream: 100ml

Sugar: 30g

Pure milk: 100g

Note: the specific temperature depends on the specific temperature of each oven, do not scorch.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Cong Xiang Tian Ta