Purple yam egg tarts
I often use egg tarts to make afternoon tea. Because it is more convenient to make flying cakes, just adjust the egg tarts with water. My son and classmates always eat a few when they come back from an interest class. Let's make a purple yam egg tarts today! You can only eat it at my house!
Recipe Recommendations
- Quick-frozen flying cake appropriate amount
- light cream 100 grams
- milk 80 grams
- fine sugar 40 grams
- egg yolk of 2
- low-gluten flour 10 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Purple yam egg tarts
1
Peel the purple yam, slice it, and cut it into small grains. Set aside
2
Prepare other materials
3
Pour the light cream, milk, and fine sugar into a bowl, heat and stir constantly until the fine sugar is completely dissolved, and let cool
4
Take a piece of softened flying cake and roll it up, cut it in the middle into two portions, so that one flying cake can make two egg tarts.
5
Place the cut dough upright and press it with your fingers to form small rolls, and then roll it into round dough sheets
6
Pick up a small flour roll, dip it in the flour, place it in the egg tart mold, with the flour dipped side facing up, and use your thumb to pinch the roll into the shape of the egg tart mold.
7
After cooling the egg tart water to room temperature, add the egg yolk and low-gluten flour, and stir well. Sift the stirred ingredients to make egg tart water
8
Put a few pieces of diced purple yam at the bottom of each egg tart.
9
Pour in the egg tart water until 7 minutes full.
10
Put it into the oven and bake at 210 degrees C, for about 25 minutes, until the focus appears on the surface of the egg tarts. When you are baked, you can add a few more diced purple yam to decorate.
11
When you're done, add a few diced purple yams to decorate it after baking.