1. Today’s egg tart uses homemade cocoa condensed milk, so the color is a bit dark, and I was taken aback when it was just out of the oven
2. Not much to say, the maximum temperature of the oven is preheated
3. Knock the eggs into a bowl
4. Add the rest of the ingredients to the basin and stir until the sugar melts.
5. Beat the eggs and add them to the basin, mix well
6. For a smooth taste, sift the egg tart liquid once
7. Take out the tart crust, arrange it in the baking dish, pour the egg tart liquid,
8. Heat the oven up and down to 200 degrees, pay attention to the color for 25 minutes
Tips:I used Okun’s tart crust, which is more than 20 grams each, and about 35 grams of egg tart liquid, which is exactly 13 finished products.
