Egg Tarts without Cream
1.
Take the tapi out 15 minutes in advance to thaw, start putting the milk into the saucepan and add the sugar, heat it over a low heat until the sugar is all melted, let it cool for a few minutes
2.
In these few minutes, beat the eggs into a bowl and stir evenly until small bubbles appear, then add the low powder and stir evenly, the better, and the sieve into the cool milk (the temperature of the hand-molded milk is not so hot) , If the temperature is too high, it will become egg flowers) Stir evenly,
3.
When the tap water is ready, you can put it in the tapi, 8 minutes full, (it will be left out if it is too full)
4.
Put it in the preheated oven, 210℃, bake for 25 minutes
Tips:
If you like a little focus, you can adjust the temperature to 230°C for the last 3 minutes, so that the color will look good
