Egg tart recipe:

Tart crust: Missing Flying Cake Crust (original flavor)

Tart water: 100g milk, 100g light cream, 2 egg yolks, a little condensed milk (Depending on taste), Cake flour: 10g

This amount can make about 10 pieces.

Method:

1. After the flying cake becomes soft at room temperature, fold it in half, roll it up, and cut it into two parts.

2. Place the cross-section face down into the tart mold, press it flat with your thumb and stick it to the mold. It is best if the edge is slightly higher than the tart mold. (I didn’t do it because the dough was soft)

3. Making tart water: Put the milk, light cream, and condensed milk into a cow pot and stir well until they boil. Remove from the heat and cool slightly, then add the beaten egg yolks. Then add low flour and mix well. Finally, pass through a sieve to filter out the magazines in the tart water.

4. Pour in the tart water until it reaches 2/3 of the tower mold.

5. Preheat the oven to 220 degrees and set the middle rack for 20 minutes.

Small note: The water will bulge high and have black spots in the roasted seeds. It will shrink back after it cools down a little after baking.

Important supplement:

The flying cakes are sold frozen and placed in the refrigerator. When making them, take them one by one. The temperature is about 4 degrees Celsius. At this time, the cakes The softness and hardness are just right and will not stick to your hands. When I made this, it was too soft and sticky. I tried the improved method again and it was OK.