How to make whole egg tarts without whipping cream

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  1. Prepare the ingredients.Weigh the ingredients to be weighed and set aside.

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  2.The egg tart shell needs to be thawed in advance.(In winter, the egg tart crust needs to be taken out of the freezer and thawed in the refrigerator the next night.In hot weather, the egg tart crust can be thawed on the same day)

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  3.Pour the white sugar and two spoons of condensed milk into the milk container and stir evenly.

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  4.Put the milk mixture into a slightly larger container that is waterproof Increase the heat and stir gently with a spoon until the sugar melts.

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  5. Crack the eggs into the bowl and use a manual egg beater or ( Chopsticks) to break up and set aside.

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  6. Let the milk mixture heated over water cool and beat Pour the scattered egg liquid into the mixture and stir gently with a hand mixer.

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  7. Filter the prepared egg tart water twice through a mesh sieve.(Its function is to filter bubbles,)

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  8.Filtered egg tarts The water needs to stand for 10 minutes, so that the egg tart will be more delicate and tender.At the same time, preheat the upper and lower tubes of the oven to 200 degrees.

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  9. Pour the egg tart water into the egg tart shell until it is eighty full.

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  10. Place the baking sheet into the middle rack of the preheated oven and bake 15 -20 minutes.

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  11. When the oven makes a "ding" sound, it means that the egg tart is ready It's done and ready to be taken out.

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  12. Let the egg tart cool and enjoy.