1. Prepare all the ingredients so that you don’t have to worry about making them. First, take the custard crust out of the refrigerator without thawing, and place it neatly on a baking tray lined with greased paper. It is best to put baking paper on the baking tray, otherwise it is very troublesome and very troublesome to clean the baking tray. Preheat the oven in advance, and preheat at 200 degrees for at least 10 minutes.
2. Baking people know that there are so many tools used to make baking. Every time you finish it, it is a headache to pack a lot of pots, bowls, and other tools. Yu'er teaches you a lazy way to make egg tarts. You only need to scrub a measuring cup and a blender in the whole process. First, clean the measuring cup and place it directly on the electronic scale. Pour 70 grams of whipped cream, then 80 grams of pure milk, and mix it with a blender.
3. Then beat two eggs into the two cups and mix well.
4. Clear the electronic scale, continue to add 30 grams of fine sugar and 15 grams of corn starch. Granulated sugar is easy to melt, if you don't have granulated sugar, you can use white sugar instead.
5. After all the ingredients are placed, mix and stir evenly, and the egg tart liquid is ready.
6. Pour the measuring cup directly into the custard crust, and it will be 80% full. Don't be too full, but also put chestnuts in it, which will overflow easily.
7. Cut the cooked chestnuts in half and put them in the egg tart liquid. If the chestnuts are raw, they need to be cooked and peeled before use. Put it into the preheated oven and bake at 200°C for 15 minutes. If you want to eat something that has focus, you can extend the time appropriately, and if you want to eat a little less fire, you can appropriately reduce it by 2 minutes.
8. The chestnut egg tart is out. The golden and crispy outer skin, the soft and sweet filling, the rich milky aroma, and the sweetness of chestnuts are full of temptation for my greedy cat. 1, 2, 3... No, no, no, no more!
Tips:If you are new to the oven, just make this! 100% success is too simple to be simpler.
