Cooking Steps

1. 

   Step1:Egg yolk, milk, light cream, condensed milk and sugar. Pour them into a clean basin without water and oil. Heat it up after water separation. Mix well. Hot water at about 4050 ℃. It's better to heat the material a little.

2. 

   Step2:Take the egg tarts out of the refrigerator and put them in the baking tray. There is no need to defrost and soften them. If the egg tart skin is deformed badly, it can be heated a little. After softening, it can be made into a circle by hand. Some of mine have been pressed into a semicircle. I have been tinkling with the microwave oven for more than ten seconds.

3. 

   Step3:Pour the yolk into the tarts. Fill it up as much as you can. There are too few in this picture. Later, I added some in each picture. Otherwise, the filling is too little.

4. 

   Step4:Put it in the middle and bottom of the oven. The home oven is smaller. You can try slow baking at low temperature. I use 120 degrees. It's on the second to last floor. It's almost at the bottom. Bake for 25 minutes. Can. Bake slowly. The tarts can be layered for a long time. It's not easy to burn on it. Because of the tinfoil holder, it is not afraid to paste the bottom when it is placed as close as possible to the bottom. The specific temperature time depends on the situation of your own oven. Basically, you can see the egg tarts in the oven as shown in the picture. Touch the egg tarts with chopsticks. There is no liquid flow in the

5. 

   Step5:Cool it a little. Put it on a plate. Don 't put it in a sealed container such as a plastic bag. The family said that it's delicious and cool a little. Don't put it in a sealed container like a plastic bag. It won't crisp when it comes back to moisture. The family all said delicious tips - every brand of oven is different. It depends on the temperature of the oven. My oven is on the high side. Some ovens need 150 degrees. Some need 180 degrees. The time limit is 2035 minutes. It can be roasted until the egg liquid is Caramel colore