18 frozen egg tart skin, 225g whipped cream, 2 10g pure milk, 90g powdered sugar, 20g original condensed milk, 4 egg yolks, 20g low-gluten flour and appropriate amount of honey red beans.

Second, the practice of honey beans:

1. Take the tart skin out of the refrigerator in advance, put it in a baking tray and thaw it at room temperature. ?

2. Pour 225g whipped cream and 2 10g pure milk into a bowl, add 90g powdered sugar and 20g condensed milk, and stir well. ?

3. First clean the shells of four eggs, and then separate the yolk. ?

4. Beat the egg yolk until it is scattered, then pour it into water and stir well. ?

5. Sieve 20 grams of low-gluten flour, add it to the egg tart water, and stir well again. ?

6. Sieve the stirred egg tart liquid once, and the particles on the sieve will not be used.

7. After the egg tart skin is thawed, slightly tidy the shape, and then put some honey red beans at the bottom. ?

8. Pour the prepared tartar water into the egg tart skin and fill it in seven minutes.

9. Send the baking tray to the lower layer of the preheated oven, set the upper and lower fire temperatures to 220 degrees, and bake for 20 minutes. ?

10, baking until the surface of the egg tart has a focus, and then baking. ?

1 1. Finally, put on the honey bean cake.