Condensed Milk Egg Tart
1.
Prepared ingredients.
2.
Beat the egg whites and egg yolks into two containers. (The egg whites can be eaten directly with salt and fried, or made other.)
3.
Prepared egg yolks.
4.
Put the sugar in the egg yolk.
5.
Pump and stir by hand.
6.
Pour the condensed milk.
7.
Pump and stir by hand.
8.
Pour in pure milk.
9.
Pump and stir by hand.
10.
Sieve with a strainer.
11.
The sieved egg tart liquid. If you want to be more delicate, you can go through the sieve several times, I usually go through it again. (Remember to plug in the oven in advance and preheat the oven up and down to 200 degrees for more than 5 minutes)
12.
Put the tart crust out of the freezer and put it on the baking tray.
13.
Pour the egg tart liquid evenly into the green body, pour 8 minutes full, too much and easy to overflow.
14.
Put the middle and lower layer of the preheated oven on the upper and lower fire, and bake at 200 degrees for about 20 minutes.
15.
Bake until there are burnt spots.
16.
Take it out and let it dry.
17.
Finished picture.
18.
Finished picture.
19.
Finished picture.
20.
Finished picture.
21.
The outside is crispy and the inside is tender.
22.
Do you want to eat, act now!
Tips:
1. The size of the egg tart crust is different. It is estimated that 12 egg tart crusts are not enough for the small egg tart crust. Adjust it flexibly according to the situation. Remember that the tart will expand when heated, so pour the tart water 8 minutes full.
2. Bake egg tarts with unthawed egg tart crusts, turn off the heat after baking, and bake for another five minutes until the bottom is crispy.
3. The egg tart liquid is sieved to be more delicate and without bubbles.
4. The oven has a temperature difference, the time and temperature are for reference only, please adjust flexibly according to the temper of your own oven.
