Yellow Peach Egg Tart
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare materials.
2. Egg tart water: whipped cream and milk mix well
3. Add Taikoo powdered sugar and stir well
4. Add the egg yolk and stir well
5. Sift in low flour and cornstarch and stir until there are no particles and the liquid is smooth.
6. Cut the yellow peach into small cubes and put it in the bottom of the tart
7. Pour the egg tart water, 7-8 points full. (The original flavor does not need to add yellow peaches)
8. Preheat the oven to 220 degrees, the middle level, about 25 minutes.
Tips:The custard skin will swell, and the tart water cannot be too full.
The tart water uses powdered sugar, which can be mixed evenly without heating. If you use white sugar, you must first heat the whipped cream and milk, and then add the white sugar, so that
The white sugar melts.
