Step1:Get all the materials ready.
Step2:Make the tarting water first. Pour the milk into the small pot. Add the sugar.
Step3:Add the cream. Stir gently.
Step4:Add in the condensed milk. Stir well.
Step5:Heat with medium and small fire, stir while heating, until the sugar dissolves, and then turn off the fire.
Step6:Cool to not scald and add yolk. Stir well.
Step7:Filter twice with a small filter screen.
Step8:Set aside.
Step9:Take out the pie skin in advance and thaw it.
Step10:Sprinkle some flour on the chopping board. Overlap the two pieces of defrosted flying cake skin. Use a rolling pin to roll the flying cake skin into a rectangle.
Step11:Roll up from top to bottom.
Step12:Wrap with plastic wrap and refrigerate for 10 minutes.
Step13:Take out the flaky cake skin. A piece of dough divided into 12 equal parts. Press the dough gently with your hand. Overlap.
Step14:Use a rolling pin to roll the overlapping dough into a circle.
Step15:Put it into the mold. Gently press the bottom with the big mother finger (the bottom needs to be thin to be crisp) and then pinch it around the edge of the mold.
Step16:After kneading, leave the peel to rest for 20 minutes. Add 70% water.
Step17:Put into the lower layer of the preheated oven. 200 ℃. 20 minutes. Bake until the focus appears on the surface of the egg tart water.
Cooking tips:There are skills in making delicious dishes.