Chinese Food
Whole egg low sugar Tarts
(153524 views)
I used to use yolk every time I made tarts. The rest of the egg white would be wasted. I heard a friend from a famous cake shop once said that they used whole eggs to make egg tarts. They tried several times. Every time, they were very successful. They tasted super good. They could also reduce the intake of cholesterol. I'd like to share with you today. Because the baby is very fond of eating, so the white sugar in this recipe is not very much. You can add 510g more according to your own preference.
Cooking ingredients
Cooking Steps
Step1:Pour the cream, milk, condensed milk and sugar into the bowl and mix well. Make the milk liquid. Let the sugar melt fully.
Step2:Whipped milk.
Step3:Put the whole egg into the light milk and stir evenly. (if you don't want to add the whole egg, you can add 3 yolks
Step4:Sift in low gluten flour and mix well.
Step5:Sift the mixed egg tarts twice. The taste of the roasted egg tarts is more delicate.
Step6:Put the sifted egg tarts into the skin.
Step7:Preheat the oven 180 degrees in advance for 5 minutes. Middle layer. Heat up and down 180 degrees. 25 minutes.
Step8:Here's a close-up. The whole egg tastes more smooth and tender.
Step9:Finished product.
Cooking tips:There are skills in making delicious dishes.
