Egg tarts are a magical food that is both beautiful and delicious. I remember that I loved eating egg tarts when I was in school. Because seeing its small appearance, it is super cute. I finally fell in love with it because of its taste. My favorite thing to eat is egg tarts. The thin skin on the side is very crispy, and the middle has a very fragrant milky flavor. Anyway, it is charred on the outside and tender on the inside, very delicious, no bite is too much. ?

Dish name: Original egg tart

Ingredients: two eggs, 100ml of milk, 25g of white sugar, 160g of whipped cream, ten egg tart shells.

Production steps:

1. Prepare the egg tart crust we need. I bought my egg tart crust directly online, which is very convenient. 2. Pour the milk into a large basin and add a little sugar. The bottom can be placed in warm water, the sugar will melt faster. Then stir slowly with a whisk for a little longer. This makes it easier for the sugar to melt. ?

3. Crack an egg inside, and then crack an egg yolk inside. Mix the eggs and milk thoroughly with a whisk and beat the eggs completely. 4. Add the whipped cream prepared previously to our milk and mix evenly. 5. Sieve it on the sieve about two to three times to make the egg tart tender enough. 6. You can pour it directly into the tart shell. Be careful when pouring so it doesn't spill everywhere.

7. After the oven is preheated, we can place the prepared egg tarts in the middle of the oven. The heat is about 200 degrees, and it only takes 25 minutes to bake. But it should also be based on the actual size of your oven and egg tarts. The egg tarts I make every time are relatively small, so they don't take long to bake.

8. Fresh and delicious egg tarts are ready. Although the aroma of egg tart is irresistible. Don't be in a hurry, wait for the egg tart to cool before eating, be careful of burning your mouth. It looks delicious, delicious, and has a little bit of caramel in the middle.

Cooking Tips:

1. When pouring the milk into the egg tart shell, it should be about 80% ready. If you pour too much, it will look too full and not that nice.

2. Preheat the oven in advance, and the heat and time must be controlled well, otherwise the egg tart will be easily burned.

3. Personally, my taste is sweeter, so I add more white sugar. If you have diabetes or other diseases, add less or no sugar.

4. If the egg tart is not finished at one time and is cold when you want to eat it next time, you can reheat it in the oven.