1.
First, take out 9 quick-frozen finished egg tart skins and thaw them completely at room temperature.
In the past, I also made my own puff pastry to make egg tarts, but the process was complicated, time-consuming and laborious. Now that I have a finished egg tart crust and a tin foil holder, it is so convenient! If you want to eat egg tarts, you just need to adjust the tart water in minutes.
2.
Let's make the tart water.
First separate the two egg yolks into a large bowl.
3. Add 100 grams of whipped cream and stir evenly with your hands.
4. Add 100 grams of milk and mix well.
5. Add 35 grams of white sugar.
6. Add 2 grams of table salt.
7. Add 2 grams of vanilla extract and stir well until the sugar and salt are completely melted.
8. Finally add 15 grams of cornstarch and mix well.
9. Filter it with a fine screen to filter out impurities, and the tart water is finished.
10. Place the completely thawed egg tart crust on the grilling net, and scoop into the tart water until it is 8 minutes full. The tart water prepared by the above formula can make exactly 9 tarts.
11.
Preheat the oven to 200 degrees, put the egg tarts in the middle and lower layers, and bake for 20-25 minutes.
As shown in the picture, this is when the tart has been baked for 10 minutes, the tart crust is already crisp.
12. By the time the tart is baked for 20 minutes, the tart water has become scorched, and it is ready to be baked.
13. It looks delicious, drooling!
Tips:1. The weighing of ingredients must be accurate;
2. The adjusted tart water must be sieved;
3. The tart water in the tart skin should not be too full, otherwise it will easily overflow;
4. When the coke spot is formed, it can be released.
