Chinese Food
Milk flavored egg tarts
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I have been fascinated by the self-made tarts before. I have also satisfied my vanity. I uploaded the first self-made tarts which are far from the professionals to the recipe. Now because of the busy work, I haven't been able to do a better job in this field. Gradually, I don't think it's troublesome to buy online. However, there is no special technical content in making tarts, so everyone likes to make their own. Dear. Pay attention. The following tarts are 12. I only bake 6. The rest of the tarts are baked the next day. You can also halve the amount of this tarts and mix 6 tarts.
Cooking ingredients
Cooking Steps
Step1:Material display. Ah. Pure milk forgot to enter the countr
Step2:Tarts are taken out of the refrigerator in advance to defros
Step3:Milk and sugar are stirred over low heat. Turn off the heat and cool down immediately after the sugar dissolves
Step4:Add egg yolk, light crea
Step5:Mix evenly with the egg beate
Step6:Filter with a sieve. The egg tarts are ready
Step7:Pour into the defrosted tarts, 6 or 7 parts ful
Step8:Put it in the pre heated oven. Bake it at 230 ℃ for 20 minutes
Step9:It's still baking. The tarts have become crispy. You can bake the tarts to a little caramel
Step10:The finished product photos after being baked will definitely stir your taste bud
Cooking tips:The tarts must be defrosted in advance, so that the roasted egg tarts will be crispy. The tarts mixed with this formula can be used with 12 tarts. If the tarts are not used up, they can be put in a fresh-keeping box and refrigerated for two days. There are skills in making delicious dishes.
