Cooking Steps

1. 

   Step1:Prepare the materials. Only the yolk is used for eggs.

2. 

   Step2:Mix all the materials together. Mix gently. After reading the comments, some people think that corn flour is not evenly beaten. In fact, you can use a little milk or water. Mix it in a separate bowl and pour it into the cream. It won't agglomerate or granulate.

3. 

   Step3:It's like this. White.

4. 

   Step4:Heat the oven up and down for 210 degrees. It's on the plate. Three tablespoons of tarts per skin. I like it to be full. ha-ha. Put it in the oven. Fire up and down. Put the middle layer. 210 degrees. 30 minutes. Next is waiting for the delicious food to come out quietly. The time here is for reference only. The oven is different. The temperature is also different.

5. 

   Step5:Waiting time. The work before sun drying. This is the tarting liquid mixed with red heart eggs. The color is deeper than that of native eggs. It's more beautiful. But red heart eggs are not often bought. Native eggs are also good.

6. 

   Step6:It's out of the oven. Please take it out. Otherwise, the waste heat will make the egg tarts zoom. Look at the color. Does it look delicious?

7. 

   Step7:The truth is, it's delicious. Some students put less egg tarts. It's a little bit retracted after it's out of the oven. It's very sloughing. It doesn't matter. You buckle the egg tarts upside down for a few minutes. They won't slough. They will become very beautiful.

8. 

   Step8:Line up. Set the plate. Isn't it beautiful. However, I always think it's beautiful without red heart eggs.