【Shandong】Flying Cake Egg Tart

Overview

I made this egg tart for my son. It’s freshly baked. It tastes great when served warm

Pour milk, whipped cream, and powdered sugar into a mixing bowl.
Stir in hot water to melt the powdered sugar.
Take two egg yolks.
Stir evenly and then pour into the milk and stir evenly.
Sift in the flour, mix well and sift.
Use a rolling pin to roll out the flying cake as thin as possible and make it as square as possible.
Roll up from one side.
Cut into 12 equal portions.
Stack two on top of each other and press them flat.
Use your fingers to press into the mold.
Pour in eight-tenths of the egg tart liquid.
Preheat the oven to 200 degrees for 25 minutes on the middle rack, until there are burnt spots on the surface of the tart