Yellow Peach Egg Tart

In the past, egg tarts were an unattainable height for novice bakers, because the process of making layers of meringue was quite complicated, which is what we often call "folding quilts". It was a very hard job. For novices, the success rate is also low, which is often thankless. Thanks to the current food processing companies, they have made semi-finished products that are very convenient and easy to use for us, so now we only need to buy frozen egg tart skins and go home to mix the tart water, and we can eat authentic grape egg tart.

Today's upgraded version of the grape style egg tart adds some yellow peaches, the sweetness of the fruit, and the smoothness of the egg milk. It is really a dual enjoyment for the taste buds!