corn egg tarts

Recipe Recommendations

• puff pastry 1 bunk
• animal whipped cream 95 grams
• milk 70 grams
• fine sugar 25 grams
• egg yolk of 2
• low-gluten flour 8 grams
• condensed milk 10 grams

• sweetening
• roast
• three-quarters of an hour
• simple

Steps for corn egg tarts

1

Add milk, fine granulated sugar, and condensed milk to animal light cream, and stir until the granulated sugar is completely dissolved. If not completely dissolved, heat slightly until completely dissolved. After cooling, add egg yolks, sieve in low-gluten flour and stir well. Let the tarts stand for 30 minutes and then use. (You can make about 20 egg tarts)

2

1 thousand-layer meringue.

3

Cut into small doses with a knife.

4

Press the small dose into a small cake with your hands, dip it with flour on one side, place the flour side facing up into the egg tarts mold, pinch the thin tarts with your hands, and pinch the bottom as thin as possible. Let stand for 20 minutes.

5

Pour the settled tartar water into the settled tarpee. Add sweet corn kernels.

6

Preheat oven in advance, oven 180 degrees, bake for about 20 minutes.

7

These are the Portuguese egg tarts and strawberry egg tarts that I used to bake.

Recipe Categories

• baking Recipes
• afternoon tea recipes