No cream to make delicious egg tart -- purple potato egg tart

No cream to make delicious egg tart -- purple potato egg tart

Introduction:

"When making Portuguese egg tarts, there are still some egg tarts whose skin hasn't been baked. It's not good to put them for a long time. Try to finish them as soon as possible, so make them into egg tarts. When the cream is used up, make them without cream. Although they are not as fragrant as cream, they taste just as good. This time, some purple potatoes are added, which is delicious and good-looking. It's just that we didn't learn the lesson of the last time. The skin of the egg tart should be higher than the edge of the mold, because the skin will retract when baking. The water of the egg tart should not be too full, it will expand and flow out easily. When it flows to the edge, it is easy to scorch. Wuwu, failure.. But it tastes good, too. "

Production steps:

Materials required:

Egg tart skin: 9

Milk: 80ml

Eggs: 2

Sugar: 30g

Water: 50ml

Purple potato: right amount

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor