1. Prepare the custard crust and take out a dozen of 17 spares.
2. Defrost the egg tart skins for later use.
3. Prepare the whipped cream and set aside.
4. Prepare the milk and set aside.
5. Prepare white granulated sugar and set aside.
6. Whipped cream, milk, and white sugar are placed in the mixing bowl according to the measuring cup.
7. Separate egg yolk and egg whites and set aside. Then the low-gluten flour is sieved and poured into the mixing bowl, set aside.
8. Pour the mixed batter into the custard crust, each of them is eight or nine minutes full. I made 17 of them just fine, everyone adjusts according to your own quantity ratio! Put a few raisins in each.
9. Preheat the oven for five minutes, then put the tart crust on the baking tray and put it in the oven.
10. Heat up and down at 220°C and bake for 20 minutes.
11. Shipped, the taste is great, the material is real!
Tips:1. I didn't have time to make this tart crust by myself, so I bought it ready-made and convenient!
2. There may be differences in the temperature between the oven brand and the brand. Everyone pays attention to the outside during the baking process and feels the temper of the oven!
