How to make whole egg tarts

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  1.Eight tart shells, take them out of the refrigerator and defrost them at room temperature in advance

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  2.Add pure milk to sugar, dissolve in insulated water and let cool

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  3. Two eggs

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  4. Stir evenly with chopsticks



5.Pour the beaten whole egg liquid into the cooled milk and mix well

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  6.Sift in two tablespoons of low-gluten flour, mix well, and filter twice with a colander

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  7.The filtered egg tart liquid is very delicate

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  8.Use a spoon to spoon the egg tart liquid into the thawed tart shell until it is seven to eight minutes full.Eight tart crusts were prepared, but only seven were used

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  9.Place in the preheated oven Medium, bake at 180 degrees for 25 minutes

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  10. Bake and simmer for five minutes before taking it out

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  11.Eat one while hot, the skin is crispy and the core is tender and smooth, beautiful



12.Finished product picture