Blueberry egg tart(lan mei dan ta )

Blueberry egg tart

Introduction:

"Both husband and children like to eat egg tarts. They haven't made them for a long time, and the children are greedy. So I bought egg tart skin and made blueberry egg tart that I had never done before. It's delicious. Blueberries contain a lot of purple ingredients, which are anthocyanins. According to scientists, anthocyanins in blueberries can promote the regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment, and improve vision. In order to have attractive eyes, let's eat blueberry sauce often. "

Production steps:

Step 1: pour all ingredients together (except blueberry sauce) and stir well.

Step 2: sift into another large bowl.

Step 3: put the egg tart skin into the preheated oven, 190 ℃ for 10 minutes.

Step 4: take out the skin of the egg tart, shape it first, and then add blueberry sauce.

Step 5: pour in the egg tart liquid and fill it with 9%. 220 degrees for 20 minutes.

Step 6: OK!

Materials required:

Egg tart skin: 19

Eggs: 2

Egg yolk: 2

Light cream: 250g

Milk: 110g

Sugar: 60g

Blueberry sauce: right amount

Note: personal experience: 1. Egg tart skin must be baked in advance, so that it is more crisp; 2. Egg tart liquid should be filled up until it can not flow out; 3. When eating egg tart, it is best to match with soybean milk, so that it is more healthy.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Lan Mei Dan Ta