Egg Tart

Details of ingredients

Main materials
  • Frozen Egg Tart Skin 20
  • egg-yolk yellow 4
  • Low gluten flour 15g
  • unsalted butter 180g
  • milk 140g
  • White sugar 60g
  • sweet taste flavor
  • roast workmanship
  • Twenty minutes time consuming
  • ordinary difficulty

Procedure of Egg Tart

  • one
    Keep the pure milk in the egg box for standby. Separate the yolk from the egg white, which can be used for other purposes.
  • two
    Beat the egg yolks with chopsticks, add milk and sugar and stir. Remember to stir the yolk first, then pour in the milk, so that the yolk will melt in the milk. If you stir the yolk later, the yolk will float unevenly.
  • three
    After mixing well, filter it with a small sieve, so that the egg tart liquid will be more delicate. It is easy to mix without weighing, but the taste and taste are absolutely good.
  • four
    When the egg tart liquid is ready, put the egg tart peel on the baking tray and scoop the egg tart liquid into the egg tart peel with a spoon. It's OK to be eight points full. Don't be too full. It's easy to overflow.
  • five
    Preheat the oven at 200 ℃ for 5 minutes, place it in the baking pan to adjust the temperature at 210 ℃, and bake it for 10 minutes. The egg tarts are all bulging. If there are spots on the skin, they can be baked out. I baked sweet potatoes at the bottom of the oven, ha ha.
  • six
    It is tender and attractive, and tastes better than foreign fast food. From now on, you don't need to take your children to eat egg tarts with you.~It takes 15 minutes to finish. I usually buy the egg tarts off the shelf. If I make them myself, I can make them myself. It's just a little harder to make pastries.

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