1. After the butter is softened at room temperature, add sugar and beat until white
2. Add the egg whites and stir well, then add the evaporated milk (if the amount is large, add the egg liquid in batches)
3. Add low-gluten flour, mix well, put it in the refrigerator for 1 hour
4. Take it out and roll it into thin slices, cut out a circle with a mold
5. Press into the egg tart mold and put it in the refrigerator for later use. The crust of the tart must be thin to be delicious. If there is no mold, you can also pull a ball of noodles into the egg tart mold and turn it into shape by hand.
6. There is nothing special about making tart water. After the eggs are beaten, mix well with other ingredients. The prepared tart water will have better flavor after refrigerating overnight. I don’t think it will be refrigerated~ The difference is not too big for me.
7. Pour the prepared tart water into the pressed tart crust. The original one is sent to the preheated oven at 250℃ and bake for 10 minutes. Please also adjust the above time according to your own situation.
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