Zero base egg tarts

Zero base egg tarts

Introduction:

"I've been greedy recently, but it's so cold that it's not easy to eat hot egg tarts. Let's be self reliant. The materials are simple and have no foundation."

Production steps:

Step 1: I choose two original slightly sweet waffles and put them outside for him to thaw a little

Step 2: fold the two cakes together, don't forget to sprinkle some flour below, or you'll get on the board

Step 3: roll it out to be square as far as possible, but it seems that I drop it in an oval shape. Gaga doesn't matter. Ha, it's good to average the final portion

Step 4: roll the cake with my little fat hand

Step 5: wrap it in plastic wrap and put it in the fridge for 10 minutes

Step 6: don't waste time when you wake up. Make tap water. Formula: 60g cream, 60g milk, two yolks, sugar according to your taste

Step 7: divide the pie evenly into 12 parts. I made this in the afternoon. The sun shines on the 12 children. I feel warm in my heart~

Step 8: my family bought a reusable TATO. I think it's easy to use, non sticky and environmentally friendly. Divide 12 children into six teams and squeeze them into six Tatos. Put the eggs evenly in them

Step 9: get out of the oven and scald carefully. It takes 13 minutes

Materials required:

Indian flying cakes: 2

Egg yolk: 2

Cream: 60g

Milk: 60g

Sugar: right amount

Precautions: 1. Before putting the egg tart into the oven, I preheat the oven first, so that the cold tower water in the oven will not seep into the TAPI before heating. 2. I like to put the tower water 90% full, so that each one is full of crumbling, and I don't think it's enjoyable. 3. I suggest not to put too much sugar, or I'm tired of it

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor