1. Boil the water, add the sugar, stir until it melts, then let it cool for use
2. Stir the egg and egg yolk evenly, then add to the cold sugar water and stir well
3. Add milk at the end
4. Use a sieve to strain the stirred egg liquid
5. Use a spoon to gently scrape away the bubbles on the egg liquid to make the egg liquid as clean as the picture above
6. Pour the egg liquid into the tart crust, pay attention to the weight of each tart to be even (If the tart crust is taken out in the refrigerator, please place it at room temperature to soften and then pour the egg liquid, otherwise the frozen tart crust will not rise in the oven. Affect taste)
7. The upper and lower tubes of the oven are set to heat up to 220 degrees. Preheat until the heating tube is red. Place the tart in the middle and bake for 20 minutes. When the tart is baked for 10 minutes, change the direction of the whole tart to ensure that the tart can be baked evenly. , Finally released!
Tips:1. If all the egg tart liquid is made of egg yolk and egg whites, the color will be light, and the color of the tart made is not bright yellow enough, so you need to add an egg yolk for coloring. If you don't mind the light color, you can also use whole eggs directly .
2. The temperature of the oven needs to be very accurate. It is recommended to use an electronic oven that can independently control the temperature up and down.
