Duowei egg tart

Duowei egg tart

Introduction:

"If you have nothing to do, it's best to use egg tarts as afternoon tea. With the ready-made tarts, you just need to make some egg tarts liquid. Sit aside and wait for a while, the delicious egg tarts will come out of the oven ~ ~ this time, because a few proteins were used before, only egg yolk was left, so when making the tarts liquid, you add all the egg yolks, and the taste is also good ~ materials: 12 egg tarts liquid: milk 90g, light cream 130g, fine sugar 20g, egg white 90g "Yellow 3"

Production steps:

Step 1: pour the milk and sugar into a small bowl

Step 2: mix well

Step 3: add light cream

Step 4: mix well

Step 5: pour in the yolk

Step 6: mix well

Step 7: sift the egg tarts

Step 8: sift twice

Step 9: place the egg tart skin in the baking pan

Step 10: pour in the egg tart liquid in turn, about 8 points full

Step 11: put into the middle and lower layer of preheated oven, 220 ℃ for 15 minutes

Step 12: get out

Step 13: put some wine stained cranberries and cheese on the surface of two rows of egg tarts

Step 14: put into the upper layer of the oven and continue to bake for 5 minutes

Step 15: ready to eat

Materials required:

Egg tart skin: 12

Milk: 90g

Light cream: 130g

Fine granulated sugar: 20g

Yolks: 3

Note: 1. The taste of the prepared egg tart is more delicate after sieving; 2. When baking, put the lower layer first and then the upper layer, so as to ensure that the bottom of the egg tart is fully heated and crisp;

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet