How to make traditional egg tarts delicious, traditional egg tarts

granulated sugar

50 grams

Eggs (of hens)

75 grams

water

150g

milk

15g

condiments

Egg Tart skin

man and wife

step

1. Boil the water, add sugar, stir until it melts, and then cool it for later use.

2. Stir the eggs and yolk evenly, then add them into the cooled sugar water and stir evenly.

Finally, add milk

4. Filter the stirred egg liquid with a sieve.

5. Gently scrape off the bubbles on the egg liquid with a spoon to make the egg liquid as clean as above.

6. Pour the egg liquid into the egg tart, and pay attention to the uniform weight of each egg tart (if it is an egg tart taken out of the refrigerator, please put it at room temperature and pour the egg liquid, otherwise the frozen egg tart will not float in the oven, which will affect the taste).

7.7. The oven is set with the upper and lower tubes heated at 220 degrees, and preheated until the heating tubes are red. Bake the egg tarts in the middle layer for 20 minutes. When the baking time reaches 10 minute, change the direction of the whole plate of egg tarts to ensure that the egg tarts can be baked evenly, and finally take out the oven.