1. Raw material diagram.
2. Mix the milk and whipped cream and mix well.
3. Stir in the egg yolks.
4. Add the low-gluten flour and mix well.
5. The prepared egg tart water. Stand aside.
6. Roll the puff pastry into large slices. If it is sticky, add some dry powder appropriately.
7. Roll into long rolls from one end.
8. Cut the long roll into small pieces.
9. Take a small roll and dip one side with flour.
10. Place the floured side up and press into the egg tart mold.
11. Press the dough flat according to the size of the mold, and let it stand for 20 minutes after all is done to prevent the meringue from shrinking during baking.
12. Pour the tart water made in step 5 into the mold, and it will be 70% full, otherwise it will overflow during baking.
13. After preheating the oven at 220° for 5 minutes, put the egg tarts in the oven, heat up and down at 220°, and bake for 15 minutes.
Tips:1. If the puff pastry can't be eaten after making too much at a time, it can be beaten with dry powder, rolled and placed in a fresh-keeping bag, and kept in the refrigerator, preferably not more than a week.
2. The purpose of step 9 is to prevent sticking when pressing.
3. It is best to stand for a while after making, otherwise the puff pastry will shrink after baking.
4. Don't fill up the egg tart, or it will overflow during baking.
