Ingredients
Egg tart crust ( 10 pieces ) | Egg tart liquid ( ) |
Milk ( 200g ) | Sugar ( 40g ) |
Egg yolk ( 6 pieces ) | |
Breastfeeding (optional) ( 20 grams ) | Whipped cream (optional) ( 200g ) |
How to make egg tarts with a crispy bottom
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1.Milk, sugar, low-gluten flour, 6 egg yolks, no egg whites, and fermented milk, mix them all together, and then sift several times
3. Preheat the oven to 200 degrees for 5 to 10 minutes.This step is necessary!
4. Pour the egg tart liquid into the egg tart shell and put it in the oven! The upper and lower tubes are 200 degrees and placed in the middle layer for 10 minutes
2. Thaw the tart shell for 10 minutes
Small Tips
To make the bottom crust crispy, milk cannot be replaced with water.Preheat it for 5 to 10 minutes before baking.When you see the light red, bake it! The egg tart liquid can be frozen for an hour or two, or a day or two, so that the baked egg tarts will be very thin
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
