Super Delicious Dirty Egg Tart, Crispy on The Outside and Tender on The Inside
1.
Prepare all the ingredients.
2.
Pour the egg tart water ingredients into the small milk pot.
3.
Heat on a low heat, stir slowly while heating to melt the sugar a little bit, and let all the ingredients mix evenly, turn off the heat at 60 degrees. (When a lot of small bubbles begin to appear, it is about 60 degrees)
4.
Turn off the heat, add the egg yolks one by one and stir evenly after keeping it warm.
5.
Then sift the evenly stirred tart water.
6.
Infuse the egg tart crust eighth full.
7.
Put it into the preheated steaming oven at 200 degrees for about 20 minutes.
8.
Finally, top with chocolate sauce and sift the cocoa powder.
Tips:
1. In the process of making egg tart water, you only need to heat it to about 60 degrees without boiling. If you don't have a thermometer, you can see small bubbles.
2. The amount of cream cheese can be increased appropriately, and the finished product tastes more solid.
3. The egg tart can be left standing to reduce bubbles, but it is necessary to master the standing time, if the time is too long, the cheese will settle and the cheese paste will layer.
4. The time and temperature used in the text are for reference only. You must adjust the required temperature and time according to your own oven and the temper of the mold. Please master it flexibly.
5. The temperature of baking the tart should not be too low, otherwise it will affect the crispy effect of the tart crust. If you are worried about the surface baking color is too heavy, you can first bake the lower layer, and then change to the upper layer for caramel color in the last few minutes.
