1. Let's cook the pearl powder balls first, boil the water in the pot, pour the powder balls and cook for about 8 minutes, turn off the heat for 20 minutes
2. Rinse and drain with cold water for later use
3. Take out the flying cake and soften it outside.
4. Take a piece of softened flying cake and roll it up.
5. Cut a knife into two in the middle, so that exactly 5 cakes can make 10 tarts
6. Put the cut noodles upright and press with your fingers to form small noodle rolls
7. Pick up a small noodle roll and roll it into thin slices
8. Dip it in the flour, put it in the egg tart mold, with the flour side facing up, use your thumb to shape the small roll into the shape of the egg tart mold
9. Pour whipped cream, milk, and caster sugar into a bowl and heat and stir continuously until all the caster sugar is dissolved.
10. After cooling to room temperature, add egg yolk
11. Add low-gluten flour and mix well
12. Sift the mixed ingredients and serve as egg tart water for later use.
13. Put some tapioca balls on the bottom of each tart
14. Pour the egg tart water, 7 minutes full
15. Bake in the oven at 210 degrees for about 25 minutes, and bake until the surface of the tart water appears browned.
