Crispy yellow peach pie
The thousand layer pastry (detailed production point here) is a compulsory course for every roaster. In fact, it is not difficult to make, but the process is cumbersome, so many lazy people who like baking are deterred.By chance, I found a good thing called Flying cake in the supermarket. In fact, it is a semi processed thousand layer pastry. It only needs to be heated to achieve the effect of shortening. It is very convenient for people who want to eat pastry but don't want to start.It can not only be used to make egg tart skin, thousand layer pastry, bacon egg burger... But also it is delicious just to fry it in a pan! So, please join me in the affectionate reading - flying cake skin, lazy people's spring!
Step 1 . Remove a piece of cake crust from the freezer and thaw at room temperature for 5 minutes.
Step 2 . Roll thin with a rolling pin across the wrapping paper to a size slightly larger than 6-inch pie plate, and put it into the refrigerator for standby.
Step 3 . Pour the canned yellow peach juice into the pot.
Step 4 . Then pour in the milk.
Step 5 . Stir well with a hand whisk.
Step 6 . Break an egg.
Step 7 . Pour into the pot and stir constantly.
Step 8 . Stir well while heating over low heat.
Step 9 . Sift in corn flour and continue to heat over low heat.
Step 10 . Keep stirring, point to a thick paste, and turn off the fire.
Step 11 . Fill the "prepared pie crust" into the pie plate.
Step 12 . Use a fork to insert a small hole in the bottom to exhaust.
Step 13 . Pour the pie filling prepared in step 8 onto the pie skin and smooth it.
Step 14 . Spread a layer of sliced yellow peaches.
Step 15 . After paving, there was a little space in the middle, so I sprinkled a little coconut.
Step 16 . Bake at 180 degrees for 20-25 minutes.
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