Egg Tart

Egg Tart

Introduction:

"I'm so happy to see you come to see my recipe, so I continue to work hard. Today I made egg tarts and double skin milk. I hope to share with you the joy after hard work."

Production steps:

Step 1: get something ready to use. In the first bowl are low gluten flour and powdered sugar. In the second bowl are two yolks. In the third bowl are milk and sugar. Heat and cool

Step 2: when the milk is cold, pour in the egg yolk liquid, sift in the powder, stir evenly, and make the egg tart water

Step 3: prepare your own diced fruit

Step 4: I used the frozen egg tart skin I bought, but it didn't melt. It's a bit out of shape. It's a pity~

Step 5: pour in the tower water, sprinkle in the fruit, preheat the oven at 220 ℃ for 10 minutes, put in the baking tray and bake for another 20 minutes

Step 6: wait 5 minutes for the oven to come out! ~Because the tarts have to be retracted

Step 7: also made a bowl of double skin milk, smooth and tender, really delicious ~ hee hee

Step 8: it's done. Hurry up

Materials required:

Milk: 80g

Light cream: 80g

Egg yolk: 2

Sugar: 30g

Low gluten flour: 8g

Sugar powder: 3G

Precautions: 1. If you buy the egg tart skin like me, you must remember to melt it at least half an hour in advance. 2. Don't boil milk and sugar when heating. 3. Don't pour the egg liquid too full, or it will flow out. It will expand during heating. 4. After baking, you have to wait for 5 minutes to take it out! Wait for the egg tart skin to retract!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet