"As long as eggs and milk, you can make an egg tart at home. Crispy outside and tender inside, better than bought! Now is a special time, let the whole family stay at home. Besides normal diet, snacks are more popular with children. I believe many people like to eat egg tarts, and children can't put it down, but at this special time, we can't go out, which doesn't mean we have to endure not enjoying the food, so we will cook it at home. In fact, making egg tarts can be done in two simple steps, crispy outside and tender inside. The two ingredients I mentioned in the title are essential for egg tart liquid, and it tastes better without starch and flour at all. There is still egg tart skin. I think it is difficult to buy them online. The egg tart skin used this time was reserved years ago. "
material
condiments
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Egg tart skin 12 pieces
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250g milk
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Egg yolk 4
condiments
refined sugar
30 grams
yellow peach
one half
Method for making egg tart
1.
Knock the egg yolk into a bowl and add sugar. At this time, mix well with chopsticks. If all the ingredients are finally put in and stirred, the yolk will not be easily stirred.
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2.
Slowly pour the milk into the egg mixture, stirring while pouring until all the milk is poured and mixed evenly.
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3.
Put the egg tart skin into the baking tray, and scoop in the egg tart liquid, with eight points full as appropriate. If you plan to put fruit, pour less egg tart liquid, and then put the yellow peaches cut into small pieces into the egg liquid.
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4.
Preheat the oven for 5 minutes at 200 degrees up and down, and put it in a baking tray.
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5.
Heat the oven up and down to 200 degrees, continue baking for 20 minutes, and when you see the egg tart liquid bubbling, you can bake the skin a little.
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Finished egg tart map
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