Egg Tart Liquid

Name: Egg Tart Liquid
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220ml Light cream; 220ml Pure milk; 60g for fear of sweetness 40g Sugar; 4 yolk; 20g Cake flour; 20 Egg tart wrapper

by happiness2882

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The tart wrappers are ready-made, because I am too lazy to make them. I have used this recipe for several years. Personally, I think it's pretty good. My family likes it very much.

The house is full of milk, and a bite is super satisfying. "

Ingredients

220ml Light Cream
220ml Pure Milk
60g for fear of sweetness 40g Sugar
4 Yolk
20g Cake Flour
20 Egg Tart Wrapper

Egg Tart Liquid

1. Four spare egg yolks.

2. Mix whipped cream, milk, sugar, and melt the sugar. If you want to hurry up, put it in a hot water basin and melt the sugar over water, but be careful to let it cool before continuing.

3. Sift in the cake flour and mix well.

4. Add the beaten egg yolks.

5. Sieve after mixing.

6. Preheat the oven up and down at 230°, and place the tart wrappers.

7. Load seven to eight full.

8. The lower layer is ready in 20 minutes.

Tips:
1. The custard crust should be taken out when it is used, and it will be easy to crisp when it is frozen and baked.
2. Bake for more than ten minutes and look at the coloring. My oven takes twenty minutes.
3. You can also add red beans, mango, durian, as long as you like.
4. Don't fill it up, it will bulge when roasting.
5. You can also make the egg tart wrapper by yourself, folding the quilt, but I find it troublesome.