Chinese Food
Milk flavored egg tarts, tender and smooth, perfect for KFC
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The epidemic made me become a little fat cook. I always like egg tarts. The freshness of the newly bought oven hasn't gone back. I've tossed egg tarts several times and tried many recipes. Finally, I saw a big God's egg tarts in the store's comments. They were so tender and tender. So I asked you for advice. Then I improved the recipe. The egg tarts were delicious and smooth. It's really wonderful. It's the master who took the introduction and personal cultivation.
Cooking ingredients
Cooking Steps
Step1:Prepare the egg tarts first, because they are taken out of the refrigerator. They need to be taken out in advance and defrosted for 30 minute
Step2:It takes about 15 minutes to make egg tarts. I'm slow. It's enough to move 10 minutes faster. So when the egg tarts are defrosted for 15 minutes, I start to make egg tarts. It's just a seamless connection. I forgot to put my milk powder in the picture above and take photos. It's the milk powder for breakfast. I bought it back in Hong Kong
Step3:First, heat the milk, sugar and sugar to make the sugar melt fully. Put the condensed milk into the mixture while it is hot. It will cool down in a while. Then add the cream and milk powder to mix evenly. Beat the egg yolk in the bowl. Then pour it into the milk mixture
Step4:Milk liquid with egg yolk. I forgot to take pictures when I didn't add egg yolk before. I forgot to take pictures when I stirred the egg yolk. At this time, I can open the oven at 200 ℃ and preheat it for 5 minutes
Step5:It's already egg tarts. But remember to filter it twice. This is the first time. Look. There are many unsettled proteins
Step6:For the second filtration, you can also see the protein that was not filtered before. You can also filter it for the third time, so that the egg tarts are smoother
Step7:Filtered egg tart
Step8:Put the egg tarts into the skin of the egg tarts. It's eight points full. I think it's nine points full. Anyway, according to the formula, the egg tarts are just ready for use. There won't be any left
Step9:Preheat the oven at 200 ℃ for 5 minutes. Put the egg tarts in the upper and lower heat at 200 ℃ and bake for 25 minutes. Cover the first 15 minutes with tin paper. I'm afraid the egg tarts are too old to bake. So cover them up. I've done it many times before. I don't use tin paper cover. So I feel that the egg tarts are a little old. If the upper and lower heat of the oven are controlled separately, you can lower the temperature of the upper and lower heat a little
Step10:25 minutes later, my egg tart comes out. It's full of milk flavor. It's sweet but not greasy. But it depends on your sensitivity to sugar. I like eating sweet very much. So I think it's just good
Step11:Close u
Step12:Finished produc
Step13:Let's see if it's tender. Perfect KF
Cooking tips:Milk flavor. It can also be original. Babies without milk powder can not use milk powder. Without milk powder, it can be original. The temperature of baking egg tarts is 200210. Look at the temper of their own oven. If you like sweet, you can add 5g more sugar. If you don't like sweet, you can reduce 510g less sugar. If you have condensed milk, you can put it. If you don't have condensed milk, it only serves as seasoning. It makes the egg tarts more fragrant, The key is that each egg tart costs at most 1 yuan to make delicious dishes.
