Green onion sweet tart
Overview
The whole family likes to eat egg tarts. The existing tart shells at home were used up, so Indian flying pancakes came in handy. It's a pity that our supermarkets can't buy the original scallion oil-flavored flying pancakes. I made scallion-flavored king oyster mushroom egg tarts last time, and they tasted great. Both my parents liked them. But I still prefer sweet egg tarts. What should I do? I suddenly want to eat egg tarts today? No matter what, if there are no conditions, just create conditions. Let’s make a different flavor of scallion sweet tart today. When I tasted it after it came out of the oven, it was okay. The tart shell was fragrant with green onion, the sweet tart center, and it had a different flavor.
Tags
Ingredients
Steps
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Take out the scallion flavored roti and let it defrost at room temperature.
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Crack the eggs into a bowl, add the sugar and mix well.
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Add milk and whipped cream, mix well, and sift. Set aside the prepared egg tart water for later use.
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Place the thawed flying cake on a chopping board sprinkled with dry flour and roll it into a long strip.
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Use a knife to cut the pancake into four parts.
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Stack the two portions and put them into the chrysanthemum egg tart mold.
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Use your thumbs to press the egg tart shell into a thick top and thin bottom, and place it on the baking sheet. Preheat the oven to 200 degrees.
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Pour in the egg tart liquid and bake in the oven for about 20 minutes.
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Bake until spots appear on the surface of the egg tart, then it is ready. The whole room is filled with the smell of egg tart milk, and it smells so good.
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The color is very nice. I really can’t tell the difference between this egg tart and ordinary egg tarts.
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There was a bit too much egg tart liquid, so in order not to waste it, I made two cups of pudding.
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The finished product is pretty good!
