1. Pour milk, whipped cream, and powdered sugar into an egg beater.
2. Stir in insulated water to melt the powdered sugar.
3. Take two egg yolks.
4. Stir well and pour into the milk and stir well.
5. Sift in the low powder and stir evenly, then sieving.
6. Use a rolling pin to roll the flying cake thinly, as far as possible into a square shape.
7. Roll up from one side.
8. Cut into 12 portions on average.
9. The two are stacked and pressed flat.
10. Press into the mold with your fingers.
11. Pour in the egg tart liquid 80% full.
12. Preheat the oven for 25 minutes in the middle layer at 200 degrees, and the tart surface has burnt spots.
Tips:The temperature and time of the oven are determined according to the temperament of the oven at home. .
