Purple romance in early winter -- purple potato egg tart

Purple romance in early winter -- purple potato egg tart

Introduction:

"One day, a colleague said that he wanted to eat egg tarts, so he made this purple potato egg tarts for one noon. All the colleagues who had tasted it said that it was more delicious than what they bought outside, because they didn't make it so sweet and greasy, but they kept it crispy and tender, and it was super simple ~ my egg tarts skin was made in advance, and I kept it in the freezer all the time. When I wanted to eat it, I took it out and mixed it again Egg tart water, especially convenient. In fact, you can make a lot of such egg tarts at one time. If you freeze them, you can keep them for several months. When you use them, you can put them in the freezer a few hours in advance, and then put them in the oven at room temperature for 10 minutes. The crispy taste doesn't change. "

Production steps:

Materials required:

Egg tart water ingredients (about 18): light cream: 200g

Milk: 160g

Sugar: 50g

Yolks: 3

Low powder: 15g

Small purple potato: 1

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet