Ingredients
Egg tart crust ( 12 pieces ) | Native eggs ( 2 pieces ) |
Pure milk ( 200g ) | White sugar ( 25g ) |
Condensed milk ( Two spoons ) |
How to make egg tarts without whipping cream
1.Pour the milk into a clean bowl and add sugar
2.Put some hot water in a larger basin, put the milk bowl in and heat it, stir until the sugar melts That’s it
3. Take the egg tart shell out of the refrigerator to warm it up (it’s cold so Take it out and defrost it early, don’t take it out so early when it’s hot)
4. Crack the eggs in a bowl and stir into egg liquid
5. Stirred eggs Strain the liquid through a filter
6. After the milk has cooled, add two spoons of condensed milk and stir Evenly (just use an ordinary spoon, more is okay)
7.Filtered eggs Add the liquid to the milk and stir evenly
8.This is the prepared egg tart water
9. Filter the prepared egg tart water again (mainly to filter out bubbles )
10. Pour the filtered egg tart water into the egg tart shell in turn, 8 minutes Just fill it up
11. Bake the upper and lower tubes of the oven at 220°C for 30 minutes (start the tart crust) It's enough to turn brown.Adjust it according to the temperature of your oven.My oven is slow, and some ovens can bake the egg tarts for 15 minutes.)
12.My oven heats unevenly, and the inside is a little brown
13.Finished product picture
14.Cut it open Look, it’s crispy on the outside and tender on the inside
Tips
1.A box of pure milk has 250 ml.Every time the egg tarts are filled with too much water, so I only used 200 ml today.This amount can make 12 egg tarts, which can be baked in the baking pan at once.If You can bake more at one time, and you can pour a carton of milk into it
2.Each oven is different, and the time and temperature are for reference only.You can adjust the temperature and time that suits your oven once.My oven is Midea 32 liters
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