Egg tart skins are all called cakes, but they are classified differently.

A method called mixed pastry, like composition, has no clear hierarchy.

The other is crispy skin, which is the skin form of Portuguese egg tart we see every day, with distinct layers.

Formula of mixed cakes:

A bottle of cream is 200

Sugar powder 100

Salt 2

B whole egg liquid 60

Low gluten flour 380

First, stir the material A evenly, then quickly stir it into milky white, add B to stir it evenly at medium speed, and add C to stir it smoothly and slowly without sticking your hands.

Wrap it in plastic wrap and relax for 5 minutes.

Then use a rolling pin to roll the dough into a thin sheet about 5 mm thick and mold it into a disc shape.

Then pinch the pancake into the aluminum alloy mold of the egg tart.

The crispy skin is ready.

You can add egg tart liquid to bake.