2. Put the prepared peach sauce into the egg tart with a spoon, and it will be five minutes full. It's best to put only peaches, because the sauce is easy to overflow. Please see my other bright peach juice recipes.
3. Preheat the oven to 200 degrees for 5 minutes. Fold the egg tart skin in half, and the corners will not crack. Put it in a preheated oven, heat it up and down at 200 degrees, and bake it in the middle layer 10 minutes.
4. As long as the yolk is used, break it up and put it aside.
5./kloc-After 0/0 minutes, take it out of the oven, uncover the tin foil of the egg tart, brush the egg liquid, diagonally cut three times above the egg tart, and bake it in the oven for 5 minutes. Take it out of the oven, brush the egg mixture again, sprinkle with black sesame seeds, completely remove the tin foil, and bake it in the oven again 10 minute.
6. Take it out of the oven after the timer is over, and the ultra-simple peach pie will be ready (forget to sprinkle black sesame seeds, don't imitate me).
skill
1. The selected peach sauce must have clear particles, and it is best to use only peach particles to prevent the peach juice from overflowing during baking.
2. The specific baking time can be reasonably configured according to the temper of your oven.
3. Egg yolk must be brushed repeatedly to get golden yellow.
4. Be sure to sprinkle black sesame seeds