Cooking Steps

1. 

   Step1:After the skin softens at room temperature, two pieces of the cake are overlapped and turned into three pieces of cake skin. Roll them out in turn to be approximately square.

2. 

   Step2:Roll out the crust and roll it up in turn. Wrap the outer layer of the crust with its own plastic film and put it in the refrigerator for 30 minutes.

3. 

   Step3:Let's use the cold storage time to make the custard water. Boil the coconut milk to a certain temperature (not too high temperature). Then put in the sugar and mix it to melt. Then pour in the cream and mix it. After separating the yolk and the protein, break up the yolk and mix it in the milk successively. Finally, sift in the flour custard water.

4. 

   Step4:Remove the plastic film of the rolled cake skin. Divide the cake skin into 12 parts and cut the dosage. Put the two pieces of the dosage in the middle of the egg tart bowl together. Press the middle of the dosage with your thumb first, and then integrate them around the egg tart bowl. The bottom should be thinner as much as possible. It is slightly higher than the egg tart bowl in four weeks. The egg tart will slightly shrink when baking.

5. 

   Step5:Pour 7% egg tart water into the skin of the egg tart. Bake in the preheated 200 degree oven for about 25 minutes. In the last few minutes, it is recommended to pay attention to the coloring of the egg tart in the oven at all times, so as to avoid the problem of the baking paste or over coloring of the egg tart caused by the temperature difference in the oven.

6. 

   Step6:After baking, you can sprinkle some coconut on the egg tart to make it more delicious.