Preparation materials: peel, strawberry, whipped cream, milk, cotton sugar, low-gluten flour and egg yolk.

Production method:

1. Pour the whipped cream and milk into the milk pan, heat to a slight boil, turn off the fire, add sugar, stir and melt, and then cool.

2. Add egg yolk and low-gluten flour to the air-dried light cream mixture and stir well.

3. Filter out the bubbles in the batter with a fine sieve.

4. Put the peel neatly into the baking tray, add the strawberry fruit, and pour in the eight-point batter.

5. Preheat the oven, set it to 2 10 degrees, select the upper and lower fire, and bake the egg tart in the oven for 25 minutes.

6. Take it out and eat it directly.