Cocoa Tart, A New and Interesting Way to Eat Egg Tarts
1.
Prepare materials.
2.
Pour the milk and caster sugar into the pan and stir until there are no particles.
3.
Add the cocoa powder and continue to mix evenly.
4.
Add the eggs and continue to mix well. (The egg is submerged, so I can’t see it)
5.
In order to ensure that the tart water is delicate, sift it twice in a row.
6.
Put the egg tart crust on the baking tray in advance, pour the sifted egg tart water into the egg tart crust, 9 minutes full.
7.
Put it into the Dongling oven for baking, set the upper heat to 165 degrees, and the lower heat to 180 degrees, for 15 minutes.
8.
During the baking process.
9.
Different egg tart taste~~
Tips:
1. The tart water needs to be sieved twice, so that the tart water is more delicate.
2. It is recommended to use an oven that can independently and accurately control the temperature. I use Dongling Baked Cube DL-K38E.
3. Due to the different temperature differences in the oven, it is necessary to observe the baking status of the tarts during the baking process. The water swells and solidifies the tarts.
