1. Wash and peel the yellow peaches first
2. Then cut into thin yellow peach slices
3. Put water and caster sugar in a pot, then boil, let the yellow peach soften, let cool and set aside
4. Weigh all materials for use, and preheat the oven at 180 degrees
5. Sift the flour in advance
6. Softened butter
7. Add in sugar and salt, and stir well with egg cream
8. Sift in the flour
9. Stir it into sand
10. Mix the egg liquid and water evenly
11. Pour the egg yolk water into the flour
12. Stir into a dough with the help of a spatula
13. Wrap it in plastic wrap and put it in the refrigerator for more than 1 hour
14. Take it out and warm it up when you use it
15. Then roll it out with plastic wrap into a dough slightly larger than the mold
16. Cover the mold and use a rolling pin to remove the excess
17. Use a fork to place the holes evenly on the top, then cover with baking grease paper, put a baking stone on it, let it stand for 15 minutes, put it in the oven at 160 degrees for 30 minutes, take out the baking stone, then bake it for 5 minutes, take it out for use
18. Add powdered sugar to the egg mixture and stir evenly
19. Pour in the cream and stir gently to avoid foaming
20. Then use absorbent paper to absorb the water and put the yellow peach into the tapi
21. Sieve and pour the egg tart liquid
22. State after pour
23. Put it in the oven at 180 degrees for 25 minutes
24. Take out the demoulding
25. Finished product
26. Finished product
27. Finished product
28. Finished product
29. Finished product
30. Finished product
31. Finished product
32. Finished product
33. Finished product
