Yellow Peach Egg Tart

Yellow Peach Egg Tart

1. Pour the sugar into the milk and stir to melt. Beat two eggs into a bowl and stir thoroughly. Open the yellow peach and set aside.

2. The yellow peach is thicker, so you need to cut it horizontally and then cut it into cubes.

3. Pour the milk into the egg liquid and stir well.

4. Take out the strainer of the soymilk machine and filter the egg liquid. It is best to use a spouted container like the one shown in the figure, which is convenient to pour into the egg tart skin.

5. Cover the electric oven pan with baking paper, put the tart crust on it, and put in the yellow peaches.

6. Pour in the egg tart liquid, 8 minutes full.

7. Preheat the oven in advance, put the oven tray in the oven, and bake at 190 degrees for 20 minutes.

8. If there is such a burnt color on the surface, it is ready to bake. If 20 minutes is not enough, bake it for a while.

9. You can start.

Tips:

The tart liquid of this formula is eaten when it is hot, and the core of the tart is prone to honeycomb pores when it is cold, and the taste is not good.