Double berry egg tart (strawberry egg tart + blueberry egg tart)

Double berry egg tart (strawberry egg tart + blueberry egg tart)

Introduction:

"I've been diving in the gourmet world for more than a year, and I've been instructed by many great gods. I don't have professional photography equipment, a lot of photography technology, and no elaborate layout, but I can't stop my love for gourmet food! The first recipe - my favorite new invention of egg tarts, for all of you who love food! Winter is the season to eat strawberries, I simply have a double berry, good things come in pairs! As my signature said, the real food is more than eating, you see, let's start! (^_ ^)”

Production steps:

Step 1: light cream, milk, condensed milk and sugar are mixed in the milk pot

Step 2: heat over a low heat and stir until the sugar melts. Let it cool until it's not hot.

Step 3: add the egg yolk and flour, stir well, remember to stir while pouring!

Step 4: after sieving, the tower water production is completed (can be more than several times, more smooth)

Step 5: cut half of the strawberries into small cubes and cut half in the middle

Step 6: put the fruit into the tarts

Step 7: pour in the water and fill it with 8 points, otherwise it will swell and overflow

Step 8: preheat the oven at 220 degrees, the penultimate layer (middle and lower), 15-20 minutes

Step 9: out of the oven!!! ~

Step 10: take it out as soon as it's time, otherwise the heat will make the fire too hot. I'm in a good mood~~~

Step 11: to a warm egg tart, this winter is no longer cold!

Materials required:

Tartskin: 10

Strawberry, blueberry: Several

Light cream: 120ml

Milk: 50ml

Egg yolk: 2

Low gluten flour: 12g

Sugar: 25g

Condensed milk: one scoop (none to ignore)

Note: 1. Milk must be pure milk, not milk powder, I used milk powder failed. 2. Tarting skin to fully thaw!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet