Classic Original Egg Tarts-taste Comparable to Kfc

Name: Classic Original Egg Tarts-taste Comparable to Kfc
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 24 Egg Tart Bottom; 4 yolk; 250g Light cream; 70g water; 80g Sugar

by Spring sister

4.8 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

2

The daughter clamored to eat egg tarts, but there was only light cream at home, and she forgot to buy milk, so she adjusted the commonly used tart water formula slightly, removed the milk, increased the amount of light cream and added some water, taste and use The milk formula is comparable, comparable to the Portuguese egg tarts of KFC and Didi Burger. You can adapt to local conditions and make things simple. If you know how to work, you can eat delicious food. Delicious is the last word.

The classic tart recipes I often use are as follows:

24 pieces

Animal whipped cream 180g milk 140g white sugar 80g egg yolk 4 flour 15g tart wrapper 24

The revised formula is:

Animal whipped cream 250g water 70g white sugar 80g egg yolk 4 flour 15g
24 egg tart wrappers"

Ingredients

Classic Original Egg Tarts-taste Comparable to Kfc

1. Add water and sugar to the whipped cream, bite it in the microwave for 90 seconds, take it out and stir until the sugar is completely melted, and cool for later use.

2. Take a little milk, sift the flour and pour it in, stir with a spoon until there is no dry powder.

3. Break up the egg yolks with chopsticks.

4. Pour the egg yolk and batter into the milk.

5. Mix well with a spoon and set aside.

6. Preheat the oven at 220C. While preheating, fill the bottom of the tart with custard, seventy-fourths full, 12 per plate, exactly two plates.

7. After the oven has been preheated, put the baking tray into the upper and middle levels of the oven and bake for 25 minutes.

8. At 15 minutes midway, change the upper baking pan to the lower one and the middle baking pan to the upper one. Because the oven is different, the temperature may be different, pay more attention to the color of the upper layer during the baking process, and don't bake it. The Changdi 25B oven I use, 220C+25 minutes, the temperature and time are perfect.