Foodie Egg Tart
1.
Turn the oven up and down to 200 degrees, preheat, for better and faster baking! I adjusted it to five minutes by myself, and the machine was not very accurate, so I repeated it back and forth several times to be more precise!
2.
During the preheating period, take out the prepared egg tart crust and egg tart liquid, place them on a baking tray, and pour the egg tart liquid evenly, and it will be OK if it is 80% full! Then turn on the oven and put it on the middle floor, hit it up and down to 210 degrees, and adjust the time to 25 minutes. According to personal circumstances, observe and adjust! At first, my temperature dropped to 170 degrees, but it didn't respond. It was very fast when I hit 210. Remember: watching the egg tart liquid bubbling, it's almost done, so lower the temperature a bit. I didn't take care of it this time!
3.
It's almost done. Observe at any time to see if the top part is burnt and the egg tart is crispy! The timer can be taken out when the time is up. It's ok to turn it off at the critical moment. Don't wait for it anymore. Trust our eyes! Don’t forget the raisins. This time, I put them in in advance and bake them together. Next time I want to change them, I will put them after baking! Expect a difference!
Tips:
Dear dears, I am also baking Xiaobai, newcomers, and learn from each other! I think this time it is worth noting that the high temperature and then the bubbling to adjust the low temperature is very important! Otherwise, the fire is too big, it is not very good!
