Delicious Egg Tart
1.
Two pots, 18 egg tarts! If you only need one pot, the ingredients can be halved!
2.
1. Pour 400ml of pure milk into the small basin
3.
2. Pour the sugar into the milk evenly, stir clockwise to dissolve the sugar in the milk
4.
3. Sift the prepared low-gluten flour into the milk
5.
4. Put the separated egg yolk into the milk
6.
5. Use a whisk to mix the mixed egg tart liquid evenly
7.
6. Pass the stirred egg tart liquid through a Luo sieve to filter out the foam
8.
7. Pour the egg tart liquid into the prepared egg tart crust and fill it up
9.
8. Put nine pieces in a pot carefully (preheat the oven for 5 minutes in advance)
10.
9. 210 degrees up and down, 25 minutes
11.
10. Observe the baking process when you first make it, and adjust the temperature and baking time of the oven in time
12.
11. If the demand is large, you can bake the second pot while the oven is hot (for convenience, the egg tart liquid is ready at one time)
Tips:
1. Cream can also be used, the girl said that there is little difference between adding and not adding. 2. The flour is sieved more evenly and the egg liquid is delicate. 3. The oven temperature of each brand is different, you can try several times