Egg Tart Liquid (no Light Cream Version)
1.
Take out the egg tart and immediately preheat the oven to 210 degrees
2.
Heat the milk. I boiled it because it is raw milk. Put the sugar on it and stir until it melts.
3.
Cool to 40 degrees, beat in the eggs and stir evenly at hand temperature
4.
Sifted three times
5.
Pour 8-9 minutes full. At this time, the oven should be preheated. Put it in the oven, the middle layer, I used the Haishi 60s, 210 degrees, the middle layer for 18 minutes, and then put the upper layer for one minute to color
6.
Baked
7.
Isn't it tender? ! ! Delicious, not greasy, suitable for me!