Egg Tart
1.
Mix the milk, white sugar and whipped cream with a whisk
2.
Beat the egg yolk with a whisk, add the low-gluten flour and beat it evenly. When adding the low-gluten flour, add it with a drying net, and beat it while adding it. Note that the egg yolk is not egg white.
3.
When preparing for step 1.2, turn on the oven and preheat it up and down to 200 degrees for about 10 minutes.
4.
Add the beaten eggs to the mixed milk liquid and continue to stir until there are no grains and look very delicate, and then put in the egg tart wrapper seventy-seven full, if it is too full, it will overflow easily. Put it into the oven for 20 minutes. Pay attention to check the egg tart wrapper. The browning is almost the same, maybe less than 20 minutes, and the temperature should not be all 200 degrees. You can adjust it yourself. I tried the 180 degrees that I ordered later.
Tips:
The ovens are all different, and the temperature is not necessarily the same. It is best to make a few less when making it for the first time. It is a groping experience. I only found it out for the second time. My work is the result of the second time.
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