1. Prepare all ingredients
2. Pour 180ml of whipped cream into the basin and mix well
3. Divide 80ml of pure milk into two basins for 40ml each
4. Use an electronic scale to weigh 30g of icing sugar
5. Pour the weighed icing sugar into one of the 40ml pure milk, and stir evenly
6. Pour the evenly stirred pure milk + icing sugar into the whipped cream just now, and still stir evenly
7. Separate the yolks of 3 eggs, pour them into the remaining 40ml pure milk, and stir well
8. Stir well and pour it into the whipped cream in step 6 in the whipped cream.
9. After mixing, sieve 3 times
10. Sift out the excess protein in the sieve and the egg tart liquid is ready
11. Place the custard crust on the baking tray
12. Pour the egg tart liquid that has been sifted just now into 80% full
13. Preheat the oven to 200 degrees, up and down, 20 minutes
14. When it was almost done, I turned on the oven and took a look. The tart liquid was gurgling in the tart crust. It was so fragrant!
Tips:When the egg tart liquid is ready, it must be sifted several times. The resulting egg tart liquid is delicate, good in taste, and waxy.
