18 frozen egg tart skin, 225g whipped cream, 2 10g pure milk, 90g powdered sugar, 20g original condensed milk, 4 egg yolks, 20g low-gluten flour and appropriate amount of honey red beans. ?

Second, the practice of honey beans:

1. Take the tart skin out of the refrigerator in advance, put it in a baking tray and thaw it at room temperature. ?

2. Pour 225g whipped cream and 2 10g pure milk into a bowl, add 90g powdered sugar and 20g condensed milk, and stir well.

3. First clean the shells of four eggs, and then separate the yolk. ?

4. Beat the egg yolk until it is scattered, then pour it into water and stir well.

5. Sieve 20 grams of low-gluten flour, add it to the egg tart water, and stir well again. ?

6. Sieve the stirred egg tart liquid once, and the particles on the sieve will not be used. ?

7. After the egg tart skin is thawed, slightly tidy the shape, and then put some honey red beans at the bottom. ?

8. Pour the prepared tartar water into the egg tart skin and fill it in seven minutes. ?

9. Send the baking tray to the lower layer of the preheated oven, set the upper and lower fire temperatures to 220 degrees, and bake for 20 minutes. ?

10, baking until the surface of the egg tart has a focus, and then baking. ?

1 1. Finally, put on the honey bean cake.