1. Prepare the materials and buy ready-made tapies to save trouble. The oven is relatively small and can only hold eight. If you make more, the material doubles.
2. Stir the egg yolks with sugar. It is best to use the yolk of a native egg, which is both nutritious and beautiful.
3. Add whipped cream and milk and stir well.
4. Sift in the low-gluten flour and stir until there are no particles. Put it in the refrigerator for one hour, the various materials can be fully fused. (This step can be omitted, just take a shower with this space)
5. Refrigerate and sieve both sides. It looks very smooth and thicker than before.
6. Pour the tapioca into the tapioca to seven minutes full (you can also add various fruits, jam, honey beans, etc.)
7. Preheat the oven up and down to 210 degrees for 25 minutes
8. The freshly baked egg tarts are very hot when you eat them, especially when they are served to children. Let it dry for a while until the raised part is recessed and plated for serving!
