Yellow Peach Egg Tart (flying Cake Version)
1.
Take two flying cakes and place them on top of each other.
2.
Roll it slightly with a rolling pin, roll it up, and evenly cut into 6 small doses.
3.
Dip a little flour on the top and bottom of the cut agent and place it in the tart mold, and shape it into a tart mold with your hands.
4.
Pinch the tart crust together with the mold and put it in the refrigerator to relax for 20 minutes.
5.
Pour the low powder, sugar, milk, and condensed milk into a bowl and mix thoroughly to form a milk slurry.
6.
Pour into a pot over low heat and heat until the sugar is completely melted, then let cool slightly.
7.
Pour the egg yolks into the milk mixture, adjust to evenness, and sift it to form the tart water.
8.
Take out the refrigerated tart crust and fill it with 8 parts full of tart liquid.
9.
Add the diced yellow peaches that drain the soup.
10.
Preheat the oven to 220 degrees, and bake the middle layer for 20-25 minutes.
Tips:
1. The finished tart crust should relax a bit to prevent the tart crust from shrinking during the baking process.
2. The adjusted tart water should be sieved to remove impurities, and the taste will be more delicate.