How to make egg tarts (whole egg without cream version)

• 1. Take out the nine egg tart shells from the freezer compartment of the refrigerator and defrost them in advance.
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  2. Prepare other ingredients and weigh them.

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  3. Crack the eggs into the plate and stir well (whole egg version, egg white No need to separate from egg yolk)

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  4.Add icing sugar (use icing sugar to easily blend into the egg) Liquid, if using white sugar, it can be melted with pure milk over slow heat).

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  5.Add pure milk and stir together evenly.

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  6. Then add low-gluten flour and stir until there are no powder particles.

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  7.Add condensed milk and mix well.

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  8.The egg liquid is ready.

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  9.Put it into the egg tart shell, until it is eight minutes full.

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  10.Put it into the middle layer of the preheated oven, with the upper and lower tubes 220 Bake for 20 minutes.

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  11.The skin is crispy and starting to swell.

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  12.Crispy on the outside, tender on the inside, and fragrant!

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  13.Let’s take a closer look!