Hawthorn has the advantages of appetizing appetite and digestion, eliminating stagnation and stagnation, activating blood circulation and dispelling blood stasis, resolving phlegm and activating qi. It is used for the effects of stagnation of meat, accumulation of abdominal mass, abdominal distension, stagnation of abdominal pain, phlegm, diarrhea, intestinal wind and other effects.
The egg tart skin is a frozen product I bought on Taobao. It's very convenient. Hehe, it saves me the trouble of 'folding quilts'.
Hawthorn egg tarts
By KayHeller
Recipe Recommendations
- light cream 150 grams
- low powder 10 grams
- egg yolk of 3
- milk 50 grams
- sugar 40 grams
- milk fragrance
- baking
- half an hour
- simple
Steps for Hawthorn egg tarts
1
12 frozen egg tart skins.
2
Cut the preserved hawthorn into small pieces.
3
Beat egg yolks, add light cream and milk and stir well.
4
Add sugar and low flour and heat over water until sugar is completely melted.
5
Sift the egg tart liquid.
6
Put an appropriate amount of hawthorn grains into each egg tart skin.
7
Pour in the egg tart liquid until eighty percent full.
8
Oven at 210° for 20 minutes.Hawthorn egg tarts Make Tips
Adjust the baking temperature and time according to the temper of your oven.