Portuguese egg tarts recipe-Chinese Food-best chinese food recipes-cooking food

Portuguese egg tarts

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Because it's made of egg tarts, there's no formula for tarts. In fact, the finished tarts are really easy to use. They can be kept in the refrigerator for a year. When you want to eat them, you can take them out and pour them with tarts. It's simple and convenient. It saves the hard work of folding quilts. It doesn't need to do much to save effort. What you can't eat is wasted.

Cooking ingredients

Cooking Steps

Step1:. add milk / light milk, light cream, sugar and heat on a low heat. Stir until sugar dissolves. Turn off the heat before boiling. Cool on one side until not hot.

Step2:Egg yolk breakin

Step3:Pour into the cooled milk. Remember to stir while pouring. Until it is completely stirred.

Step4:Sift the custard powder into the basin and stir evenly.

Step5:Filter the mixed tarts through a strainer. In this way, the eggs and powder that cannot be separated will be filtered out. The skin of the roasted tarts will be smooth. Be sure to stir the filter screen a few times until the water is completely filtered out.

Step6:Put the tarts on the baking tray. Pour the filtered tarts into the tarts. It's only 8 points full, because the tarts will expand during the baking process.

Step7:Turn on the oven and heat it up and down for 190 degrees, that is to say, when you see the quartz tube is very red and bright. Turn off the heat and place the pan on the grill at the bottom of the oven.

Step8:Turn on the heat and bake at 190 ℃ for about 22 minutes. Like me, I like friends with caramel spots on the surface of egg tarts. They can bake at 190 ℃ for 18 minutes, then change to 220 ℃ and move the baking plate to a grid. Bake for another 45 minutes.