Soy Milk Egg Tart

Soy Milk Egg Tart

1. 2 pieces of flying cake crust are thawed;

2. Stack them together

3. Roll up

4. Cut into 12 portions with a knife;

5. Take 2 parts, squeeze them, and stack them together;

6. Use a rolling pin to roll it into the size of a dumpling wrapper;

7. Put the pie crust in the egg tart cup, arrange the shape so that the edge is slightly higher than the egg tart cup, and let it rest and relax for a while (you can start to mix the tart water);

8. 2 eggs, remove the egg whites and use only the yolk;

9. Add white sugar and mix well;

10. This is the soy milk that has been ground in advance, let it cool;

11. Pour soy milk into the egg yolk;

12. Then pour whipped cream;

13. Mix the tart water well and set aside;

14. Make a small piece of tofu, cut some diced tofu, and put it in the egg tart cup;

15. Pour the tart water;

16. In the middle of the oven, 220°C, 20 minutes, complete.