1. Stir-fry the sunflower seeds until cooked and let cool for later use
2. Stir-fry pumpkin seeds and let cool for later use
3. Prepare all the raw materials, the egg tart crust is made in advance, and the recipe can be prepared before the meal: purple sweet potato egg tart
4. Add the condensed milk to the milk and mix well
5. Pour the whipped cream and stir well,
6. Add powdered sugar and stir well
7. Add egg yolk
8. Stir thoroughly
9. Sifted.
10. Add 75 grams of tart water to the sunflower seeds and mix well,
11. Because pumpkin seeds are lighter, the same amount of pumpkin seeds appears to be a little more than sunflower seeds, so add 80 grams of tart water and mix it evenly.
12. The mixed tart stuffing was put into the tart crust, 3 pieces of sunflower seeds and 4 pieces of pumpkin seeds were made. I made a lot of tart water, and made a few original flavors for the rest, and made up a baking tray 12.
13. Preheat the oven at 200 degrees for 5 minutes, then put the second layer below and bake for 15 minutes. Place it a little lower, so that the seeds on the surface will not be mushy, and the tart crust underneath can be baked more crispy
14. The baked melon seed egg tart is so fragrant.
