Cooking Steps

1. 

   Step1:Remove the tarts from the frozen layer and defrost at room temperature. The egg tarts are ready to thaw.

2. 

   Step2:Mix the milk, cream, condensed milk and sugar evenly. Because I'm lazy, I won't put it in the microwave for 1 minute. And I won't heat the water to make sure the sugar melts. Today, it's ok if you can't feel the sugar in the bottom of the 26 degree stir well.

3. 

   Step3:Break up the two eggs with an egg beater. Then slowly pour them into the mixed milk

4. 

   Step4:Use the hand beater to gently mix clockwise (counter clockwise is OK. Don't stir vigorously. There are too many bubbles

5. 

   Step5:Although I'm light and gentle, I still have bubbles. So I still have to sift

6. 

   Step6:Pour the filtered egg tarts into the skin of the egg tarts. Be sure to fill it up. It will be satisfied when eating. I didn't bake 10, but 8, because I poured the rest of the egg tarts into the pudding bottle to make the puddin

7. 

   Step7:The upper and lower tubes of the oven are all set at 230 degrees. Do not put in the baking tray and egg tarts first. Preheat for 5 minutes with air heating. Then put in the baking tray with egg tarts. The upper and lower pipes are set at 230 degrees. The time is set at 20 minutes. Just wait patientl

8. 

   Step8:It's time to open the oven door. Take it out and cool it a little. Share it with you. No one knows you're doing it for the first tim