How to make home-made whole egg tarts

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  1.Prepare the ingredients, take the egg tart crust out of the refrigerator, place it on a tray to defrost, and make the egg tart liquid at the same time.

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  2.Crack an egg into a bowl and mix well, then add light cream and Stir the milk evenly, then add 15g sugar and 10g condensed milk, about a spoonful more, and stir evenly.

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  3. Filter the egg tart liquid through a filter to remove the impurities in the eggs and add Delicate taste.

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  4. Divide the egg liquid evenly into 6 egg tart shells, accounting for approximately 70% capacity is appropriate.

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  5. Tilt and shake the egg tart shell to let the egg tart liquid stick to the edge of the egg tart shell (optional) Select)

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  6. Set the temperature of the upper and lower tubes of the oven to 200 degrees, and preheat for 3-5 minutes.Place the tray into the middle shelf of the oven, set the upper and lower oven temperature to 180 degrees, and bake for 18 minutes.

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  7. Observe the egg tart to see whether it is baked well.The sign of brown baking spots appearing in a small area on the surface of the egg tart liquid is allow.