1. The temperature of this oven is very accurate, and the upper and lower tubes are independently controlled, which is perfect in terms of airtightness and controllability.
2. Material preparation
3. Mix milk, whipped cream, and sugar
4. Pour into the pot and heat until small bubbles are formed, fully integrated
5. Pour the heated liquid into the beaten egg yolks and stir evenly
6. Pour the fused egg tart liquid into the measuring cup
7. Because the egg tarts are inset and preheated, they will expand, so pour the egg tart liquid into 8 minutes full, 4 of which I added some blueberries
8. Put it in the oven, heat up and down at 200 degrees, bake for 30 minutes
9. Bake for 30 minutes
10. The top is colored, it feels like burnt and it can be baked
Tips:1. Take out the egg tart wrapper in advance to thaw;
2. If you feel that the color is not enough, you can increase the heat and continue to color.
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