Cooking Steps

1. 

   Step1:Take out the frozen egg tart skin in advance and defrost it. It will be better to crisp in high temperature later. Online shopping is hot. It doesn't give the skin any suck. When it melts and deforms, it can adjust the shape of the skin while it is thawed.

2. 

   Step2:Light cream, milk and sugar can be heated over low heat to help the sugar melt. No need to boil. Stir to cool and put in yolk. Stir well and sift in low powder.

3. 

   Step3:Then sift the tarts all ove

4. 

   Step4:Pour it into the skin. It's basically the same as the mouth. If the skin is out of shape and twisted, it's at the lowest level. Although it's full. Be careful when moving. But it will be full and beautiful. The shape of the leather is good. The liquid is a little full. It can make the effect of the cover. If you are a pulp maker, you should put less tarting water. Reserve a place for the pulp.

5. 

   Step5:Preheat the oven up and down 220 degrees. 25 minutes for the middle laye

6. 

   Step6:Leather and the middle block are the most beautiful

7. 

   Step7:Be careful. This little thing is still hot after 10 minutes of cooling

8. 

   Step8:Classic origina

9. 

   Step9:Fresh yellow peach, of course. Red bean, blueberry, durian and so on