Cooking Steps

1. 

   Step1:All ingredients.

2. 

   Step2:Pour milk, cream and sugar into the pot. Stir well.

3. 

   Step3:Low heat. Keep stirring until the sugar melts. It's near the state before boiling. Turn off the heat and let it cool.

4. 

   Step4:Break up the eggs. Gradually pour them into the milk paste after being cooled. Continue to stir evenly.

5. 

   Step5:Sift in the low flour. Mix well. Let stand for a while.

6. 

   Step6:Prepare the tarts. Take them out in advance from the freezer. Thaw until the tarts are soft.

7. 

   Step7:Put the batter into the egg tart skin one by one with a small spoon. Keep it 9 minutes full. Each egg tart skin is filled with about 30ml of egg tart water. According to this ingredient, all are used up. Perfec

8. 

   Step8:Preheat the oven in advance. Middle layer, heat up and down. 180 degrees. Put in egg tarts. Bake for 10 minutes. Bake for ten minutes at 200 degrees.

9. 

   Step9:Prepare cranberries for drying. Cut a few knives each.

10. 

    Step10:Sprinkle Cranberry shreds evenly on the surface of each egg tart (the water is like coagulating, non coagulating, and gurgling). Continue to bake for 10 minutes at 200 degrees.

11. 

    Step11:Out of the oven.

12. 

    Step12:Finished product.

13. 

    Step13:Take a bite. It's crispy. The tarts are creamy and smooth, with the aroma of cranberry.

14. 

    Step14:Finished product.