1. First prepare the materials.
2. Prepare 40g caster sugar.
3. Then put pure milk in a bowl of fine sugar! Stir for about 1 minute until the caster sugar melts.
4. Then prepare an egg and an egg yolk.
5. Stir well with a manual whisk!
6. Then pour the eggs into the whisked milk.
7. After stirring, add 180g of cream!
8. After mixing well.
9. Then filter it through a sieve at least three times! Filter out the particles that have not been stirred and melted! You can also eliminate a lot of bubbles!
10. The tart water is very delicate! If there are still small bubbles after filtering, cover with plastic wrap and let it stand for a while!
11. After the oven is preheated! Take out the quick-frozen egg tart crust! Spread tin foil on the baking tray to prevent the tart liquid from overflowing! It is difficult to clean when sticking to the bakeware, which will damage the coating! Then spread the egg tart crust evenly on the baking tray! The egg tart liquid is about 90% full! After baking, the tart will be very QQ!
12. Bake the middle layer of the upper and lower heat at 200 degrees for 25 minutes. Each tart has evenly distributed focus and it will be cooked (my tart liquid is just a little bit scorched when it overflows outside).
13. In fact, you can put your favorite raisins in the tart water and it tastes great!
14. Look inside is not QQ! It tastes great!
Tips:Preheat the oven first! Bake the middle or lower level up and down at 200 degrees for 25 minutes!
Quick-frozen egg tart wrappers do not need to be thawed in advance! Such egg tarts will be more crispy.
Different brands of frozen egg tarts have different crust sizes! This recipe can make about 10 egg tarts! It's okay if there is egg tart liquid left! Cover with plastic wrap and store in the refrigerator for about 3 days!
Baked egg tarts have the best practical taste on the day!
