Cooking Steps

1. 

   Step1:Add milk, cream, sugar and heat over low heat. Stir until sugar dissolves. Turn off the heat before boiling. Let it cool until it's not hot. 2. Beat up the yolk. Then pour it into the cooled milk. Remember to stir while pouring. Until it is completely stirred. 3. Sift the Jishi powder into the basin and stir evenly. Filter the mixed tarts through a sieve, so as to remove the eggs and powder that cannot be separated. 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.

2. 

   Step2: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. Preheat the oven at 190 degrees, i.e. when 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.

3. 

   Step3: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.

4. 

   Step4:Fresh egg tarts are out. The milk is fragrant.