Yam egg tart(shan yao dan ta )

Yam egg tart

Introduction:

"We wanted to have guests at home, so we made this new flavor of yam egg tart, which is different from the old formula. This time I added low powder. Although it was not as tender as before, the taste was very pleasing to her daughter. She ate four at a time and was advised by me when she ate the fifth one. To tell you the truth, the food is delicious, but there's a certain amount. It's too high in fat. It's better not to eat too much. "

Production steps:

Step 1: steam and peel the yam, cut into small pieces and set aside.

Step 2: beat the eggs into a bowl and mix well.

Step 3: pour in the cream.

Step 4: add sugar and mix well.

Step 5: pour in the milk and mix well.

Step 6: sift in the low powder and stir evenly.

Step 7: filter the egg.

Step 8: This is filtered.

Step 9: put the egg tart skin into the preheated oven, 190 ℃ for 10 minutes, take out the egg tart skin, reshape it first, and then put in the cut yam.

Step 10: pour in the egg tart liquid and fill it with 9%. 220 degrees for 28 minutes.

Step 11: OK!

Materials required:

Egg tart skin: 26

Milk: 150g

Light cream: 250ml

Eggs: 2

Egg yolk: 2

Iron Yam: moderate amount

Sugar: 60g

Note: personal experience: 1. Yam to choose iron yam, this yam taste good; 2. Egg tart skin must be baked in advance, so that it is more crisp; 3. Baking time should be based on their own oven, here is for reference only. 4. When eating egg tarts, it's better to match with soybean milk, which is more healthy.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Shan Yao Dan Ta