Egg tart

Overview

The children at home suddenly wanted to eat egg tarts. I rummaged through the boxes and found the ingredients to make the tarts. I didn’t want to go through the trouble of folding quilts to make tart crusts. There were some flying cakes frozen in the refrigerator, so the egg tarts were very smooth and ready to eat. 3 flying pancakes melted and baked just enough to fit on a plate.

Tags

• baking
• cake flour
• cream
• egg yolk
• flying cake
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add sugar to the milk and simmer over low heat to dissolve the sugar.

   

3. 3 Let cool for a few minutes, then add cream and egg yolks.

   

4. 4 Stir evenly, then sift in the low-gluten flour.

   

5. 5 Mix well again, and sieve the mixed tart water to filter out large particles to make the tart water more delicate.

   

6. 6 Overlap the three flying pancakes, roll them up, and cut them into small sections.

   

7. 7 Sprinkle some dry flour on the cut surface to stand it up, then flatten it.

   

8. 8 Roll out into a thin crust.

   

9. 9 Attach along the mold.

   

10. 10 Add tart water until 7 to 8 minutes full.

    

11. 11 Preheat the oven to 190 degrees and set the middle rack for 25 minutes.