Chinese Food
Delicious method of egg tarts and tarts
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I've been making mooncakes so much lately that I'm worried about kneading. Please forgive me for being too lazy to fold the quilt , but my mouth is so greedy. I bought a frozen Tartan skin. The recipe of this tarting water made out is a mess with milk, egg and strong fragrance. It's delicious without friends... The key is not to be greasy.
Cooking ingredients
Cooking Steps
Step1:Put 35g of spinning sugar in the milk pot.
Step2:Add 110g milk (I made it with Australian A2 milk powder) and cook over low heat until the sugar is all melted. Pour it into a new container and cool it.
Step3:After the milk is cooled, add in the eggs and beat them evenly. I use small local eggs. If only I add one more egg. The color of native eggs is yellow. And it's better to eat by yourself.
Step4:The milk and egg liquid made by sifting can make the taste smoother.
Step5:Pour into the tartan skin and pour into it for seven minutes.
Step6:Preheat the oven for 200 degrees. Bake for 15 to 20 minutes and see the surface begin to bulge.
Step7:It's done. It's full of delicious egg tarts.
Cooking tips:There are skills in making delicious dishes.
