Egg Tart
Egg Tart
Introduction:
Production steps:
Step 1: pour the milk, light cream, egg liquid and sugar into the stainless steel basin, and mix them clockwise with the manual egg beater
Step 2: pour the well mixed tarting water into the set tarting skin
Step 3: preheat the oven at 220 ℃ for 10 minutes, and heat the middle layer up and down for 20 minutes
Step 4: bake and let cool before demoulding
Materials required:
Egg yolk: 200ml
Light cream: 250ml
Pure milk: 125ml
Sugar: 44g
TAPI: 17
Note: pour water into the tarts and fill them 90%
Production difficulty: unknown
Process: Baking
Production time: one hour
Taste: sweet
Egg Tart
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