Cooking Steps

1. 

   Step1:After thawing, the two pieces overlap. Use a rolling pin to roll them into a square of 24cm in length and width. Then roll them up. Wrap with plastic wrap and refrigerate for 15 minute

2. 

   Step2:Heat the milk in the milk pot, melt it in the sugar, and then stir. Pour in the cream. Then start the pot. Cool it, and then add two yolks in turn. Stir evenly. Sift twice.

3. 

   Step3:Each pie skin is cut into 12 sections, and then the two ends are overlapped and rolled into a circle. A total of 12 tarts are rolled out.

4. 

   Step4:Put the tarts into the egg tarts grinding tool. Let stand for 30 minutes to make the tarts crisper.

5. 

   Step5:Pour the water into the skin. It's 80% full. Preheat oven at 220 ℃ for five minutes. Put egg tarts in oven at 220 ℃ for 18 minutes. The surface is scorched.