1. Press the Lingnan crisp egg tart wrapper into a circle with a mold, which is more than 5 mm larger than the upper mouth of the mold used.
2. Some of the egg tart molds are boat-shaped or disposable molds.
3. Place the egg tart wrapper on the mold and gently pinch it into the mold. The surrounding heights to be pinched are the same. There must be no air in the mold and no damage to the edge of the dough.
4. Pour the sugar into the pot, add water to a boil, pour out to cool.
5. Beat the eggs into the bowl, add the custard powder and stir evenly.
6. Add 150 grams of sugar water and stir well
7. Strain the egg water.
8. Place the prepared egg tart skins neatly into the baking tray, put in the steamed and diced purple sweet potatoes, pour the filtered egg tart liquid into the long-mouth pot, as shown in the picture, pour the egg tarts about 7 minutes full, and send it Bake in the oven for about 25 minutes. The heat is 180 degrees, and the heat is 240 degrees.
9. Baked egg tarts.
