Purple potato egg tart
The purple potato egg tart is made from Lingnan crisp egg tart skin. The purple potato is added to the filling. It tastes sweet and has a crisp and loose skin. It is layered and easy to eat. It is suitable for high-end table meals, Party refreshments and for all ages.
Step 1 . Press the Lingnan crisp egg tart skin into a circle with a mold, which is more than 5 mm larger than the upper mouth of the mold used.
Step 2 . Egg tart molds, some of which are boat shaped, also have disposable molds.
Step 3 . Put the egg tart skin on the mold and gently pinch it into the mold. The height around the mold should be the same. There should be no air in the mold and the edges of the dough should not be damaged.
Step 4 . Pour sugar into the pot, add water to boil, pour out and cool.
Step 5 . Beat the eggs into a bowl, add custard powder, stir well and disperse.
Step 6 . Add 150g sugar water and stir well
Step 7 . Filter the egg water.
Step 8 . Put the prepared egg tart skin neatly into the baking pan, put the steamed and diced purple potato, pour the filtered egg tart liquid into the long beaked pot, as shown in the figure, pour it into the egg tart for about 7 minutes, and then bake it in the oven for about 25 minutes. Heat it up 180 degrees and heat it down 240 degrees.
Step 9 . Baked egg tart.
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