Floral egg tart

Overview

Egg tarts are a well-known entry-level recipe for baking. Presumably the first dish made by all those who are new to baking is the original egg tarts. However, the original egg tarts will become boring if they are cooked too much. This time, on the basis of the original egg tarts, a few new tricks and a bit of floral fragrance are added to make the egg tarts more delicious~ In addition, this recipe is more cost-effective because there is no need to add whipping cream! (I’ve always thought that whipped cream is quite expensive, TAT)

Tags

• baking
• afternoon tea
• egg
• low gluten flour
• sugar
• tart crust
• boiling water
• milk
• rose petals

Ingredients

Steps

1. 1 First put the white sugar and rose petals into boiling water. While dissolving the white sugar, soak the roses for about 1 hour and set aside.

   

2. 2 Beat two eggs into the milk and mix well. At this time, take out the tart shell and defrost it.

   

3. 3 Sift in the flour and continue mixing.

   

4. 4 Then pour in the rose tea and stir evenly to form an egg tart liquid. At this time, start the Donglingyan oven to preheat.

   

5. 5 Sieve the egg tart liquid twice continuously.

   

6. 6 Pour the egg tart liquid into the thawed egg tart crust.

   

7. 7 Then add the rose petals.

   

8. 8 Put it into Dongling oven DL-K40C for baking. (Reference temperature: 200 degrees for the upper and lower tubes, 20 minutes) Bake according to the temperament of your own oven.

   

9. 9 The egg tarts with the fragrance of roses are out of the oven.