1. Purple yam peeled, sliced and cut into small pieces for later use
2. Prepare other materials
3. Pour whipped cream, milk and fine sugar into a bowl and heat and stir continuously until all the fine sugar is dissolved. Let cool
4. Take a piece of softened flying cake and roll it up, cut it into two in the middle, so that 1 flying cake can make 2 egg tarts.
5. Put the cut noodles upright and press them with your fingers to form small noodle rolls, and then roll them into round noodles
6. Take a small roll, dip it in the flour, put it in the egg tart mold, with the flour side facing up, use your thumb to shape the small roll into the shape of the egg tart mold.
7. After the tart water has cooled to room temperature, add egg yolk and low-gluten flour and mix well. Sift the mixed ingredients and serve as tart water
8. Put a few diced purple yam on the bottom of each tart.
9. Pour the egg tart water, 7 minutes full.
10. Put it into the oven and bake at 210 degrees for about 25 minutes, and bake until the focus point appears on the surface of the tart water. When it is out of the oven, you can put a few purple yam diced to decorate.
11. You're done, put a few purple yam cubes for decoration after it's out of the oven.
