70 grams of milk

3 egg yolks

Sugar 12g

A spoonful of condensed milk

7-9 egg tart skins

25g ~ 30g of butter

Steps of super-tender egg tart liquid without fresh cream ~

1.

1. Separate the egg white from the egg yolk and break the egg yolk into liquid.

2.

2. Soften the butter into liquid for later use (no problem in any way ~ microwave heating is also ok)

3.

3. Mix the egg liquid, warm butter and milk, add sugar and condensed milk and stir well until the sugar is completely dissolved (if the butter and cold milk solidify together, you can cool the container with hot water and stir while it is hot).

4.

4. Take out the prepared egg tart skin, pour 78% egg tart water, preheat the oven at 220 degrees, and test for 15 minutes.

5.

5. The delicious egg tart will be baked in fifteen minutes ~ The tenderness is absolutely not lost to KFC ~ ~ If the egg tart liquid is cold and solidified, don't worry, the butter is a little solidified, just put it in the oven ~

6.

6. The dosage is not strict. Sugar, condensed milk and butter can be a little more or less according to your taste, no problem at all ~

7.

When I saw someone asking how many egg tarts it was, I added that I had made nine, but only seven or eight eggs could be put in the larger egg tart skin, and it was normal for the smaller egg tart skin to make ten, which was not particularly strict.