1. Tool materials:

1. 9 egg tart skins, 135 ml of milk and 16 g of low-gluten flour.

2. 2 egg yolks, 3g white sugar, 7g condensed milk and 2 yellow peach meat.

2. Steps and methods

1. Take out the finished egg tart skin and soften it. Weigh the rest materials and put them all into a bowl.

2. stir the raw materials evenly with an electric stirrer.

3. Drain the yellow peach meat, cut it into small pieces and put it in the tart skin.

4. In order to make the taste more delicate, the stirred tart water should be sieved, and then poured into the tart skin respectively until it is 78% full.

5. Preheat the oven for 5 minutes. In the middle layer, fire it at 16 degrees+fire it at 22 degrees for 15 minutes. Then, keep the fire at 2 degrees and bake it for another 1 minutes.