Cantonese egg tart

Cantonese egg tart

Introduction:

"This is a Cantonese egg tart. It's called Cantonese egg tart. It doesn't need light cream. It tastes light and not greasy."

Production steps:

Step 1: weigh the milk

Step 2: put sugar into milk and stir until sugar melts

Step 3: put the eggs in, add the water and stir well

Step 4: sift the egg tarts with water. Generally, sift twice and bake them very tender

Step 5: pour the egg tarts liquid into the skin of the egg tarts, and send it to the preheated electric oven. Heat it at 190 ℃ and 230 ℃, bake it for 20 minutes, then come out of the oven and eat it while it's hot. Oh, it's very tender and smooth

Materials required:

Eggs: 3

Water: 160g

Milk: 80g

Sugar: 40g

Note: preheat the oven and stir the egg tart water

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet