Egg Tart Liquid

Egg Tart Liquid

1. Prepare all materials and weigh them

2. Pour the caster sugar into the egg beater

3. Pour the milk into the egg beater bowl

4. Stir gently with a manual electric appliance until the sugar is completely melted, then set aside for later use

5. Knock out the egg and yolk

6. Use a whisk to break up and make it into water

7. Add the milk liquid prepared just now and stir gently with a whisk

8. Add the whipped cream and stir gently with a whisk

9. Filter the stirred tart liquid

10. Filter out the egg tendons and bubbles, at least three times

Tips:

1. The eggs should not be over-beaten.
2. If there are many bubbles during the mixing process, it needs to stand for a period of time until most of the bubbles are eliminated.
3. The amount of granulated sugar can be increased or decreased by about 10 grams according to personal preference.
4. The tart water must be sieved to eliminate bubbles, otherwise the surface of the baked tart has many holes