1. Prepare the required materials. The flying cake is defrosted in advance.
2. Two flying cakes overlap each other.
3. Sprinkle dry powder to prevent sticking, roll out a thin rectangular sheet.
4. Roll up from the long side, roll tightly into a cylindrical dough roll, and pinch tightly.
5. Use a sharp knife to divide the dough into 12 equal parts.
6. The two small dough roll cuts overlap upward. There are six in total.
7. Mix the tart liquid ingredients in a large bowl and mix well.
8. Strain the egg tart liquid with a strainer.
9. Take a dough roll and roll it into a circle.
10. Sprinkle a layer of flour into the egg tart mold to prevent sticking.
11. Put the tart wrapper into the egg tart mold and push it from the center to the sides. The tart wrapper is a circle larger than the mold.
12. Prepare everything and arrange on the baking sheet. Relax for 15 minutes.
13. Pour the egg tart liquid into the egg tart mold and fill it up to seventy points. Put it into the preheated 220 degree oven, bake the middle layer for 20 minutes, and then move to the upper layer to bake for 3-5 minutes for coloring.
14. Finished picture.
Tips:1. The crust of the custard will shrink during the baking process. The crust of the custard must be made higher than the mold, and the liquid of the custard should not be too full, just seventy full.
2. The temperature and time of the oven can be flexibly controlled according to the situation of the oven.
3. It is enough to reach the level of coloring that you are satisfied with, and you should be optimistic about it in the last few minutes.
