Cooking Steps

1. 

   Step1:Let's take a picture of the whole famil

2. 

   Step2:Mix the yolk and water well, then add sugar and salt and stir well.

3. 

   Step3:Beat the butter softened at room temperature with a scraper until smooth.

4. 

   Step4:Sift the low flour into the butter, cut and mix until it is granulated. Do not over mix until no flour is visible.

5. 

   Step5:Pour the mixture into step 4.

6. 

   Step6:Mix properly. Mix into dough. Wrap with plastic wrap and refrigerate for about half an hour.

7. 

   Step7:Take out the frozen tarts and divide them into 12 small dosage forms on averag

8. 

   Step8:Take a small dosage, round it with your hands, press it flat, and press it into the tin paper mould of egg tarts. Pierce several holes on the bottom of the tarts with a fork in a circle (in this way, the bottom of the tarts will not expand. It's not beautiful. Do not puncture the tarts

9. 

   Step9:The whole family of egg tarts (no condensed milk at home, no added milk. Added condensed milk, the taste will be more fragrant

10. 

    Step10:Making of egg tarts - cream, milk, sugar, condensed milk mixed. Heat in water until all sugar is melted.

11. 

    Step11:Add the broken yolk after cooling. Stir well. Don't over stir. Otherwise, the roasted egg tarts have holes. Sift in low powder to help the tarts become thick.

12. 

    Step12:Sieve the tarts. Let stand for 30 minutes. Egg tart liquid is a very important step. Filtration is to remove mixed protein, egg tart and froth.

13. 

    Step13:Preheat the oven at 200 degrees. Pour the egg tarts into the skin of the tarts for 8 minutes.

14. 

    Step14:Bake for 20 minutes in the middle layer of the oven. The parents can raise or lower the temperature slightly according to their own oven.

15. 

    Step15:Take out the egg tarts in 20 minutes. The whole kitchen is full of milk flavor.

16. 

    Step16:I can't help but take a bite. Look at the inside of the egg tarts. It's very tender and smooth. It tastes great.