Materials:
200 grams of animal whipped cream (which can also be replaced by vegetable cream, and the sugar can be reduced by half), 0/80 grams of milk/kloc, 0/5 grams of condensed milk/kloc (no need to put it), 80 grams of fine sugar, 4 egg yolks, 0/0 grams of flour/kloc, 5 grams of corn starch, and a proper amount of canned yellow peaches; One layer of pastry.
Steps:
1, whipped cream, milk, granulated sugar and condensed milk are put into a small pot in turn, heated with low fire and continuously stirred, and heated until the granulated sugar is completely melted, so that it is unnecessary to boil. After airing for a minute or two, the egg yolk is slowly added into the milk solution and stirred evenly while pouring. Finally, sift in flour and corn starch, stir well, and cool for later use;
2. Roll out the thousand-layer crisp dough taken out of the refrigerator and roll it into a rectangular dough sheet with a thickness of 0.3CM. Cut off the uneven edges with a knife for integer. Roll the dough sheet into a roll from the longer side;
3. Cut the dough roll into pieces with a thickness of 1CM. Put the cut wafer in the egg tart tower mold and knead it into the shape of the tower mold by hand (the egg tart mold can be sprinkled with a little flour to prevent sticking). The molded egg tart skin can be frozen in the refrigerator 10 minutes or more before baking;
4. Preheat the oven for about 220 degrees;
5. Before baking, pour the egg tower liquid into the tower skin (it can be filled with seven minutes), add a few small yellow peaches, put them in the middle and upper layers of the oven, and bake for15-20 minutes.
Skills:
1. Egg tart skins can be made by ourselves or bought.
2. Heat the whipped cream, milk, flour, sugar and condensed milk in a milk pan to make the sugar and flour fully blend. . . Remember to keep stirring at this time.
3. Then take 4 egg yolks. . . Stir well, and add the egg yolk after the water in the egg tart has cooled down (remember, wait for the water to cool down, or the egg yolk will turn into flowers)
4. Pour the tart water into the tart skin. . . You can also give full play to your imagination and add your favorite taste. Finally, put it in a baking tray and put it in the oven. It is recommended to put the middle layer.