# Fourth Baking Contest and is Love to Eat Festival#蛋挞

Name: # Fourth Baking Contest and is Love to Eat Festival#蛋挞
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 sheets Flying cake; 90g cream; 90g milk; 3 pcs yolk; 10g Low-gluten flour; 25g Sugar

by Xiao Geng's mother

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The kids in the family suddenly want to eat egg tarts. The ingredients used in the cabinets can still be made. They don't want to fold the quilt to make the tarts. The refrigerator is still frozen in some flying cakes, and the very numb egg tarts can be eaten. The 3 pieces of flying cakes melted and just baked on a plate. "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival#蛋挞

1. Prepared ingredients.

2. Add white sugar to the milk and slowly boil it to melt the white sugar.

3. Let cool for a few minutes, add the cream and egg yolk.

4. Stir evenly, then sift the low-gluten flour and add it.

5. Mix well again, and sift the mixed tart water to filter out large particles to make the tart water more delicate.

6. Three pieces of flying cakes are overlapped and rolled, and cut into small sections.

7. Sprinkle some dry powder on the cut surface and stand it up, then squash it.

8. Roll into a thin skin.

9. Paste along the mold.

10. Add the tart water, 7 to 8 minutes full.

11. Preheat the oven at 190 degrees, and 25 minutes for the middle level.

Tips:
1. You can sprinkle some dry powder if it is sticky when rolling the tart.
2. Pay attention to observation during baking to avoid scorching.