Papaya egg tarts
By WhitneyWalsh
The egg tarts made today are a flying cake version, which saves the trouble of mixing dough (in fact, they are just lazy)
Recipe Recommendations
- milk 60 grams
- light cream 60 grams
- condensed milk 10 grams
- egg yolk the 2
- papaya appropriate amount
- sugar 10 grams
Steps for Papaya egg tarts
1
Overlay the 2 flying cakes and roll them slightly into a dough sheet shape.
2
Roll up the dough sheet into a cylinder, wrap it in plastic wrap and chill in the refrigerator for 15 minutes.
3
Remove the cylinder and cut it into 12 equal portions.
4
Take 2 equal parts, stack them, and press flat with your hands.
5
Roll it into a round cake shape with a thin middle and four weeks later.
6
Put the tarpee into the tartar mold and shape it.
7
Preheat the oven at 220 degrees for 5 minutes. After preheating, pour the papaya and tower filling into the tower mold, fill it in 8 minutes, and place it in the middle and lower layers for 25 minutes.
8
Take a look at the finished product.Papaya egg tarts Make Tips
Oven temperatures may vary, so please adjust the time and temperature according to your oven. Keep a close eye on it to prevent burning.