1. Thaw the pressed powder in advance, stack the 2 cakes together, and sprinkle dry powder to prevent sticking.
2. Use a rolling pin to roll the pie into a square dough sheet.
3. Roll up from bottom to top to be rolled tightly to become a square-shaped noodle roll, and pinch it tightly.
4. Divide the noodle roll into 12 equal parts of even size.
5. The 2 dough rolls are superimposed on top of each other, with the cut surface facing upwards.
6. Flatten the dough roll and roll it into a round dough sheet to become a tart crust.
7. Sprinkle an appropriate amount of flour on the egg tart mold to prevent sticking, and take anti-sticking measures.
8. Put the egg tart wrapper into the egg tart mold, push the tart wrapper up from the bottom, and the tart wrapper is slightly higher than the mold. Relax for 10 minutes.
9. Beat the egg yolks, add fine sugar, milk, whipped cream, and corn starch to mix evenly to form an egg tart liquid.
10. Sift the tart liquid to remove small particles.
11. Take an appropriate amount of yellow peach in syrup and cut into small cubes.
12. Add the egg tart liquid to the mold, 8 minutes full, add the diced yellow peaches. Preheat the oven to 220 degrees, place the baking tray on the middle layer, and bake on the top and bottom for about 20 minutes, move the baking tray to the upper layer, and serve in 3-5 minutes.
13. Baked egg tarts. Remove from the mold while it is hot.
14. Finished picture.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. Be optimistic about the coloring in the last few minutes to avoid burning.
3. The egg tart liquid is sieved, and the taste is smoother and tender.
4. The egg tart crust will shrink during the baking process, and it will be a circle higher than the egg tart mold, and the tart liquid will be 7-8 minutes full.
5. 6 tart wrappers made from 2 sheets of flying cakes. The amount of material in the material table is 6 pieces.
