Yellow Peach Egg Tart

1

These are the main ingredients that need to be used. You can make eight egg tarts.

2

Pour the light cream, milk, white sugar, and condensed milk into the pan, stir while cooking, and turn off the heat when the sugar melts. After cooling, add egg yolks and stir.

3

Pour the prepared light cream, milk, white sugar, and condensed milk together into the pan, stir while cooking, and turn off the heat when the sugar melts. After cooling, sift in the low-gluten flour, stir the dough well, then add the egg yolk and stir well.

4

Sift the stirred egg tart water again, and you will see that some flour bumps and egg yolk liquid will be sifted out. The egg tart water is ready here.

5

Remove the egg tart holder from the refrigerator (you don't need to remove it in advance), cut the yellow peaches into pieces and put them into the egg tart holder. Don't put too much, just three or two pieces.

6

Pour the prepared egg tart water into the egg tart holder, not full. Just 70% or 80% to avoid overflowing after adding more.

7

Preheat the oven, bake the lower layer for 25 minutes, then change the upper layer and bake for about 10-15 minutes. According to my experience, after baking the top for 7 or 8 minutes, it is best to observe the degree of baking on the surface of the egg tart and turn off the heat at the right time.

8

It's coming out of the oven. The egg tarts that have just come out have a strong milky aroma. The surface is bright, bulging, and steaming hot, making people very appetizing.

9

The first egg tarts I made are finished ~~O(④_④)O

1. Adding condensed milk can improve the taste.
2. Be sure to stir the flour evenly. After adding the eggs and stirring, be sure to sieve it again so that the baked egg tarts will not have bumps.
3. When heating the upper layer, after 7 or 8 minutes, pay attention to the egg tarts and turn off the heat when you see the extent you want.
4. The amount of egg tart water used to prepare may not be correct. You can pour 70% first and add it one by one to avoid insufficient egg tart water.
5. The baking sheet can be covered with oil paper, so that you don't have to wash the baking sheet (lazy tricks).
6. The above is the rookie's first experience in making egg tarts. I hope you can also succeed.