Making egg tarts at home is relatively simple. Basically, they are traditional thousand-layer pastry or grape-style souffle, and the materials will be relatively simple. After a long time, children will easily eat enough and get tired of eating. Still making traditional souffles? * * * Enjoy the delicious fruit tart, and the taste is not lost to the western restaurant outside. Today, friends introduced a fresh fruit egg tart. On the premise of the previous grape-style egg yolk cake, we added our favorite fruit, crispy tart skin and soft and smooth tart heart. If we mix it with fresh fruit, it will be a happy thing to think about! Fruits can be ripe bananas, mellow papaya and sweet green awns ... In short, they are all kinds of fresh fruits you like, and you can choose them at will. What are you waiting for? Let's just do it!
Production process of fruit egg tart (12 consumption) 1, this time I chose the pot with "Dongling sandwich breakfast machine" to heat the dairy products in the tart liquid, which is petite and exquisite, and the size of the fire point is unrestrained, which is much more convenient and time-saving than the previous stove. Weigh whipped cream110g, 80g of pure milk, 40g of white sugar and 8g of condensed milk, and pour them into the pot. Turn it to medium heat, gradually slow down the heating, while heating and mixing until the white sugar is completely dissolved, without waiting for the milk pot to boil.
2, of course, cool the indoor temperature of the milk pot, and the whole process of waiting can solve the problem of fresh fruit. Use many fruits you like, such as ripe bananas, mellow papaya and sweet green awn, and choose freely according to your own preferences. This time, I made 6 banana apple souffles and 6 green mango souffles respectively. Banana apples and green awns 1 piece were used, and banana apples were peeled to make small banana apples with the size of 1cm; Cut off more than half of the mango, and use a sharp knife to cut it into a green awn grid with a thickness of 1 cm.
3. Add 2 egg yolks and 8 grams of cake powder into the completely cooled milk pot, and mix evenly. With the help of a silicone shovel, spread the cake powder particles on the wall of the big pot.
4. The following is the most critical step. If you prepare a better tart liquid, you must sift it twice. Because the surface of the prepared tart liquid is easy to produce big bubbles, it is easy to scorch and turn black during baking. The egg yolk cake baked by the sifted tart liquid is also very delicate, soft and tender.
5. Freeze the egg tart 5mins out of the refrigerator, leave the indoor temperature idle for 5 minutes, and put 3 diced mangoes or bananas and apples into the bottom of each egg tart skin.
6. Take a proper amount of the sifted egg tart liquid into the egg tart skin with a spoon, and remember that the tart liquid should be "seven minutes full". Too much, in the process of baking, the tart skin shrinks, which is easy to cause the tart liquid to overflow; Too little, it is easy to bake the tart liquid hard and lose its soft and tender taste.
7. Preheat the oven in advance, fire it up and down 200 degrees, put the raw egg yolk cake into the baking tray, put it in the middle and high level of the electric oven, and bake it for 20-23 minutes. Observe it closely in the last 5 minutes or so. When you see the iconic "black spots" on the surface, remove the egg yolk cake from the electric oven immediately. I've had enough of the traditional egg yolk cake. Try this delicious fruit tart. The taste is not lost to all western restaurants. The egg yolk cake that just came out of the electric oven has a crispy tart skin and a soft and smooth tart heart. After licking a small mouth, the tart skin will split in the mouth in an instant, and the softness of the tart heart is mixed with the aroma and sweetness of green mango or banana apple, which is kind to the whole taste!