Hehe, I made this during the spring outing a few days ago. I didn't expect it to be delayed until now after I was busy. Sorry.
I made this egg tart using ready-made tart skin. The difficulty is relatively much lower. If you have the opportunity, you can also try it.
Purple potato egg tarts
By MayaKilback
Recipe Recommendations
- purple potato one
- suede of 13
- egg yolk of 3
- low-gluten flour 15 grams
- condensed milk 20 grams
- milk 200ML
- white sugar 33 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Purple potato egg tarts
1
Lay tin foil on a baking sheet, remove the tarts from the refrigerator, and soften at room temperature.
2
Wash the purple potatoes, peel and dice.
3
Remove two clean, oil-free and water-free bowls and separate the egg yolk from the egg white.
4
Pour 200ML of milk into a bowl.
5
Add condensed milk and sugar, and stir gently until sugar dissolves.
6
Add low flour and stir well.
7
Beat the egg yolks, add them to the stirred milk, and mix well.
8
Pour the egg liquid into the softened tart skin, and each egg tart is about 80% full.
9
Put the diced purple potatoes into the egg tarts.
10
Preheat the oven at 220℃ for 10 minutes, place the baking sheet in the middle layer of the oven, and bake with upper and lower tubes at 220℃ for 30 minutes.
11
Pack it on a plate and eat it, or pack it for an outing.Purple potato egg tarts Make Tips
1. It takes about 30 minutes for frozen tarts to soften at room temperature. 2. Egg tarts should not be poured too full, 8 points are enough. 3. The bowl containing egg whites and egg yolks should be wiped clean to ensure that there is no water or oil.