Dosage: 12 Ingredients: 4 Indian flying cakes, yellow peach diced tart syrup: low flour 10g, pure milk 100ml, condensed milk 20g, fine sugar 30g, and appropriate amount of egg yolk. Two production processes: 1. Put two flying cakes together. 2. Roll it slightly with a rolling pin, roll it up and cut it into 6 small portions evenly. 3. Put a little flour on the cutting agent into the egg tart mold and knead it into the shape of the tower mold by hand. 4. Crush the peel and put it in the refrigerator with the mold to relax for 20 minutes. 5. Pour all the low-gluten flour, sugar, milk and condensed milk into a bowl and stir well to form milk slurry. 6. Pour it into the pot and heat it on low heat until the sugar is completely dissolved and slightly cool. Production process: 1. Take two cakes and put them together. 2. Roll it slightly with a rolling pin, roll it up and cut it into 6 small portions evenly. 3. Put a little flour on the cutting agent into the egg tart mold and knead it into the shape of the tower mold by hand. 4. Crush the peel and put it in the refrigerator with the mold to relax for 20 minutes. 5. Pour all the low-gluten flour, sugar, milk and condensed milk into a bowl and stir well to form milk slurry. 6. Pour it into the pot and heat it on low heat until the sugar is completely dissolved and slightly cool. 7. Pour the egg yolk into the milk slurry, mix well, and then sieve to get the egg tart water. 8. Take out the frozen egg tart skin and put in 8 minutes of egg tart liquid. 9. Add the diced peaches that drain the soup. 10- 1 1, preheat the oven to 220 degrees and bake the middle layer for 20-25 minutes. Tip: 1. Relax the shell to prevent it from shrinking during baking. 2, the prepared water should be screened to remove impurities, and the taste will be more delicate. ? I wonder if the microwave oven can be used. Generally, preheating is required. See if your microwave oven can warm up, or you can try putting the egg tart to be baked in the microwave oven. I haven't tried.