1, prepared materials: frozen egg tart skin 10, whipped cream 150 g, 30 g of fine sugar, 75 g of milk, 2 yolks and 8 g of low-gluten flour.

2. Put whipped cream and milk in a clean container and mix well.

3. Add fine sugar and stir until blended.

4. Put the egg yolk in another clean container, sift in the low-gluten flour and stir well.

5. Pour the mixed milk into the egg yolk paste and stir well.

6. Pour the stirred egg tart liquid into the tart skin and fill it in seven minutes.

7. Preheat the oven at 200 degrees 10 minute, and then put the egg tart in the preheated oven, with the middle layer at 200 degrees, and fire up and down for about 20 minutes.

8. Bake until the tart skin is golden yellow, and there are burnt yellow spots in the egg tart.