Egg Tart (no Light Cream Version)
1.
Pour pure milk into the pot, add white sugar, and heat on low heat until the white sugar dissolves.
2.
Prepare the egg yolk and stir well.
3.
After the milk is heated and let cool, add the egg yolk and stir well.
4.
Add the sieved low-gluten flour to the milk and mix well and the tart liquid is ready. (The flour is sieved so that the flour does not clump and dissolves more delicately.)
5.
After all the ingredients are evenly mixed, sieve the egg tart liquid again into another clean container.
6.
Pour the egg tart liquid into the egg tart crust separately, not to fill it up.
7.
Preheat the oven for five minutes, put it in the oven and bake, up and down the tube at 200 degrees, 20 minutes. (Oven temperature and time, according to the situation of the oven at home)
8.
The baked egg tarts are really tempting, and the smell of the house is full.
Tips:
1. You can choose as much sugar according to your taste, and add a little more if you like sweet.
2. Generally, low-gluten flour is rarely used, but custard flour is used. I don't have custard flour in my house, so I used what is available at home.
3. Many baked egg tarts are battered at the end, and the caramel on the surface is too strong. You can observe it on the side of the oven in the last few minutes and find that the caramel is starting, just lower the temperature of the upper tube.
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