Ingredients
Egg tart crust ( 8 pieces ) | Yijia Farm slow-laying eggs ( 2 pieces ) |
Pure milk ( 100g ) | Fine sugar ( 15g ) |
Condensed milk ( 1 spoon ) | Corn starch ( 3 grams ) | Raw walnut kernels (appropriate amount) |
How to make walnut whole egg tarts
1. Take the egg tart shell out of the refrigerator in advance and defrost it naturally.
2. Prepare slow-produced fresh eggs from a farm, take two eggs, and beat them whole Put into bowl.
3.Use chopsticks to beat the eggs evenly.
4.Weigh the pure milk, add fine sugar and condensed milk, stir evenly until fine Sugar and condensed milk are dissolved in the milk.
5. Pour the beaten whole egg liquid into pure milk and stir evenly with chopsticks.
6. Then sift in the corn starch and mix evenly.
7. Sieve the egg tart water prepared above twice.
8.A bowl of smooth and delicate egg tart water is ready.
9. Preheat the oven at 180° for five minutes.Pour the egg tart water into the thawed tart shell until it is 70-80% full.
10. Place the baking pan on the middle shelf of the oven and bake at 180° for about 25 minutes.After 15 minutes, take out the baking pan.When the tart water has set, add raw walnut kernels and continue baking for the remaining time.
11.A delicious walnut whole egg tart is ready.
12.Picture of the finished product.
Tips
Please adjust the oven temperature appropriately according to the conditions of your own oven.
The egg tarts use raw walnut kernels.If they are cooked, just add the walnut kernels after baking.
Prepare raw walnut kernels in advance.
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