1. 1. Weigh all raw materials.
2. 2. Knock a whole egg and an egg yolk into another clean bowl, and use a manual whisk to break up, but not excessively.
3. 3. Add fine sugar and hand pump and stir well
4. 4. Add milk liquid to the egg liquid and mix gently.
5. 5. Stand still for a while to defoam.
6. 6. Add whipped cream and mix gently.
7. 7. Filter the tart water at least 3 times to filter out the egg tendons and bubbles to obtain a delicate tart water.
8.
8. Preheat the oven up and down to 200 degrees.
The tart wrapper does not need to be thawed, and is spread directly on the baking tray. Sprinkle with dried osmanthus.
9. 9. Pour the egg tart liquid into the tart crust, 9 minutes full, the baked egg tart will have a tender pudding layer and taste better.
10. 10. Put it into the oven, heat up and down at 200 degrees, middle and lower, and bake for about 25 minutes. Caramel black spots are formed on the surface of the Portuguese tart, and the tart crust becomes golden yellow, and it is ready to be baked.
11. 11. The baked egg tarts taste better when eaten hot!
Tips:Use the tart wrapper without thawing
