Crispy Egg Tart
1.
Flying cake packaging.
2.
Take out two slices (really convenient, they are single frozen).
3.
Sprinkle thin flour on the board, overlap the two pieces of flying cakes, and roll them into a rectangular shape (the flying cakes have a milky flavor and are very sticky).
4.
Roll up from the long side, refrigerate and relax for 30 minutes.
5.
Start making egg tart liquid. Milk is 60 grams. I remembered that this amount is enough for six. If it is whipped cream, use 60 grams and 15 grams of sugar.
6.
Mix milk, cream and sugar.
7.
Add the beaten egg and stir well.
8.
Sift into the powder.
9.
Stir well and set aside.
10.
The awake flying cake is divided into 12 equal parts.
11.
The two overlap.
12.
Roll out into a round piece, and thin the bottom with your hands.
13.
The tart crust must be higher than the tart mold.
14.
Pour the tart liquid, 7.8% full.
15.
Preheat the oven to 200 degrees for about 20 minutes.
16.
The tart crust has shrunk, so the tart crust should be high and the tart liquid should not be too full.
17.
The fragrant and crispy egg tarts are out of the oven.
18.
The golden skin and golden filling make you have an appetite when you look at it.
