Egg Tart Miss Flying Cake
1.
After the flying cake becomes soft at room temperature, fold in half, roll up, and cut into two pieces.
2.
Put the section face down into the tower mold, press it with your thumb and stick it on the mold flatly, with the edge slightly higher than the tart mold.
3.
Tart water preparation: Put milk and whipped cream (I didn't add 2 parts of milk) into a beef pot and boil. After cooling off the heat, add the beaten egg yolk, then add the low powder and mix well. Finally, pass a sieve to filter out the magazines in the tart water.
4.
Pour the tart water and place it at 2/3 of the tower mold.
5.
Preheat the oven to 200 degrees for 15 minutes in the middle.
