Egg tart skin 12 whipped cream 1 10g milk 85g fine sugar 30g condensed milk 8g egg yolk 2 low-gluten flour 8g custard powder 2g.

Steps of Portuguese egg tart (beautiful oven)

1. I have no experience, and I haven't filmed the prepared materials. Let's read the text. It's simple. Step 1: Pour all the materials into a basin and stir. Fine sugar does not melt easily. It is best to heat it in water until it is evenly mixed.

2. Step 2: Turn on the oven to preheat, 230 degrees, preheat the upper and lower tubes for 5 minutes, and preheat the egg tart skins together in the middle and lower layers of the oven (this is to make the baked egg tart skins crisp).

3. Step 3, filter the stirred egg tart liquid into another container with a sieve (filtering means filtering out the flour bumps that have not been stirred).

Step 4: After the oven is preheated, you can take out the egg tart skin and pour the egg tart liquid into it. Eight points full, not too full.

5. Step 5, put it in the middle and upper layer of the oven, 220 degrees, and tube it up and down for 25 minutes. Look carefully when baking, and don't burn it (I baked 20 pieces at once in this picture, but the baking of 12 pieces is correct, and 20 pieces are really bad ...)

6. Roast and roast ~