I don't know who thought of it, but using flying cakes to make egg tarts is really the reincarnation of Venus. It's simply too convenient and suitable.
Many friends have done it, and I will repeat it again.
Crispy egg tarts
By JoannieBoehm
Recipe Recommendations
- flying cake appropriate amount
- eggs appropriate amount
- condensed milk appropriate amount
- corn starch appropriate amount
- milk appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Crispy egg tarts
1
Flying cake packaging.
2
Remove two slices (it's really convenient, they're frozen individually).
3
Sprinkle thin powder on the board, overlap the two pieces of flying cakes, and roll them slightly into a rectangle (the flying cakes have a milky aroma and are very sticky).
4
Roll up from the long sides and chill and relax for 30 minutes.
5
Start making egg tarts. The milk is 60 grams. I mistakenly remembered that this amount is enough for six. If it is light cream, use 60 grams and 15 grams of sugar.
6
Mix milk, cream, and sugar.
7
Add the beaten egg mixture and stir well.
8
Sieve in the powder.
9
Stir well and set aside.
10
The wake-up flying cake is divided into 12 equal parts.
11
The two overlap.
12
Roll it into a round piece and press the bottom thin with your hands.
13
The skin must be higher than the mold.
14
Pour in the tart liquid until 7.8 percent full.
15
Preheat the oven to 200 degrees for about 20 minutes.
16
The skin has shrunk, so the skin should be high and the liquid should not be too full.
17
The fragrant and crispy egg tarts are baked.
18
The golden skin and the golden filling make you want to look at it.