Egg Tart
1.
Defrosting egg tart crust
2.
Weigh the whipped cream with milk, add powdered sugar, stir evenly with a manual whisk, don’t whip
3.
Beaten egg yolks
4.
Pour the egg yolk into the mixture of whipped cream and milk, and stir evenly while pouring
5.
Sift the low powder into the egg tart liquid
6.
Stir with a spatula until there are no particles
7.
Divide the sieved egg tart liquid into the thawed egg tart skin
8.
Preheat the oven 180 degrees, 20 minutes
9.
Finished picture