Banana egg tart (whole egg method) How to make

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  1.Pictures of the finished product are here One piece, eat it while it’s hot!

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  2.All raw materials are ready.

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  3. The egg tart crust should be taken out from the refrigerator in advance and thawed at room temperature.The room temperature in the south is very high.Low, take it out at least seven or eight hours in advance.

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  4.Pour light cream, pure milk and white sugar into a container and separate it from water.Heat until the sugar dissolves.

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  5.Sift in the low-gluten flour and stir evenly.

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  6. Let cool slightly and then add the whole egg liquid and stir to disperse.

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  7.Add condensed milk and continue to stir evenly.

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  8. Filter the evenly mixed egg tart water.

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  9.After filtering it once, it will be very delicate and there will be no bubbles.

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  10. Cut the banana into slices and put it into the egg tart shell.Preheat the oven at 200 degrees.hot.

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  11.Use a spoon to put the egg tart water into the egg tart shell, 80-90% Just fill it up.

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  12. Place the baking sheet into the middle layer and bake in the oven at 200 degrees for 20 minutes.

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  13. If you are baking for the first time, watch the oven for the last few minutes.Keep an eye on it to avoid overcooking and darkening it.

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  14.Time to release!

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  15. Crispy on the outside and tender on the inside, it is simply delicious.You must take advantage of the egg tart.Eat it hot!