Pumpkin egg tarts
I like eating egg tarts very much. The skin is crispy and the filling is fragrant and tender. You know the feeling! Today, I specially put diced pumpkin in the filling. When I ate it in my mouth, I thought: How can it be so fragrant?
Recipe Recommendations
- flying cake appropriate amount
- pumpkin appropriate amount
- light cream appropriate amount
- milk appropriate amount
- sugar appropriate amount
- starch appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Pumpkin egg tarts
1
Raw materials are as shown in the picture.
2
Dice the pumpkin and steam it.
3
Thaw the flying cake.
4
Roll the two flying cakes thin, roll them up and shape them, and refrigerate them for 20 minutes.
5
Prepare to make reed filling: 2 egg yolks, 60 grams of milk, 60 grams of light cream, 10 grams of sugar, 5 grams of starch.
6
Stir well and sieve.
7
Remove the refrigerated dough sheet and divide it into equal amounts of dough.
8
Glue the 2 dough ingredients together, dip them in low powder, and place them in the egg tart mold.
9
Add the diced pumpkin.
10
Pour in the egg tart water until eighty percent full.
11
Preheat oven at 220 degrees for 20-25 minutes.