Red Bean Egg Tart
1.
Egg tart crust 22 cream 200ml milk 50ml white sugar 45g eggs 3 homemade honey red beans 150g
2.
.Thaw the tart crust for 10 minutes, take a large bowl and beat in the eggs
3.
.Pour the cream into a large bowl with eggs
4.
.Pour the white sugar into the cream bowl
5.
.Pour the milk into a large bowl and beat evenly
6.
.The egg tart wrapper is coded into the plate
7.
.Bake in the middle layer of the oven preheated at 190 degrees for 10 minutes
8.
.Take out the baking tray and pour the honey beans into the tapioca
9.
.Pour the cream into the tapioca
10.
.The upper and lower tubes can be baked at 210 degrees for 18 minutes.
Tips:
Still talking:
The tapi is roasted for 10 minutes in advance so that it will not overflow later. If you do not roast it in advance, you can't fill it with cream. The tapioca baked with money will bulge, and gently press it back with a round spoon before loading the red beans, so that the back will not bulge. If the 220 is cooked all at once, bake it for 28 to 30 minutes. Bake until the skin is solidified and ready to go out. Beat the cream liquid evenly. I beat it evenly without sieving, if you are afraid of unevenness, you can sift it. The temperature of the oven is adjusted appropriately according to your own temperature. After all, the temperature of each oven will be different. If you can’t finish the egg tart, you can bake it in the oven for 6 minutes before putting it in the refrigerator (the taste is still the same as when it is baked).