condiments
Egg tart skin (4 pieces)
condiments
Egg yolk (1), condensed milk (2 tablespoons), milk (150g).
kitchenware
electric oven
step
1, thaw the tart skin at room temperature and put it in a baking tray.
2. Prepare egg liquid materials, 2 spoonfuls of condensed milk, one yolk and milk 150g.
3. Stir for later use.
4. Put the egg liquid into the egg tart skin with a small spoon and fill it for 8 minutes.
5. Preheat the oven to about 180 degrees and start baking for 15 minutes (the heating time depends on the power of each oven). 15 minutes later, the egg tart is out of the oven ~ ~ Not bad ~ ~
Recipe introduction
Simple and easy to operate, clean and hygienic, fresh.
common sense
Milk selection method
Although every kind of milk on the market carries out the concept of health, the key to choosing milk lies in the real nutritional content. Consumers should avoid the following six misunderstandings in their usual shopping.
1. The more fragrant the milk, the better. Professor Fu said that the milk was very light, with a faint smell of frankincense, and it was refreshing to drink. However, many enterprises have introduced the concept of essence, adding thickener and essence. Consumers gradually think that fragrance is the taste of milk, while real pure milk is considered tasteless or watered.
2. High calcium milk is of little significance. Professor Fu said that milk itself is a kind of food with high calcium content, and it is of little significance to supplement it with calcium. Moreover, calcium carbonate is mostly added to high-calcium milk, and the absorption effect of this calcium in human body is not very ideal. Too many inorganic salts such as calcium, iron and zinc are added to milk. If it cannot be absorbed, it will cause a great burden on the human kidney and digestive system.
3. Drinking milk is not to supplement protein. A lot of high-end milk is under the banner of optimizing protein. Professor Fu said that the content of protein in milk is actually very low, so drinking milk is mainly not to supplement protein, but to supplement B vitamins and calcium.
The lower the fat, the better. Professor Fu said that everyone's demand for fat is different. People with hyperlipidemia and need to lose weight and pregnant women can choose low-fat or skim milk. But for children and office workers who need more energy, it is best to drink whole milk.
5. cereal milk is suitable for breakfast. Professor Fu pointed out that most of the so-called cereal milk and breakfast milk are added with starch, which has no nutritional value, but it can make people feel full for a long time and maintain their energy, so it is suitable for breakfast.
Six, fruit and vegetable milk nutrition is too little. Professor Fu said that adding fruit particles to fruit and vegetable milk must be treated at high temperature, and the nutritional value will be greatly affected. It can add very little dietary fiber, which is far less nutritious than eating it alone.
Egg yolk cooking skills
You need to use an egg Yellowstone. You can use a needle to pierce 1 hole at both ends of the eggshell, and the protein will flow out of the hole, while the yolk will stay in the eggshell. You can also roll the paper into 1 funnel, put 1 cup or bowl at the mouth of the funnel, open the eggs and pour them into the paper funnel. Protein flows into the container along the funnel, while the yolk stays in the funnel. You can also break the eggshell in half, put a container under it, and pour the egg yolk into two eggshells for 2-3 times to separate the protein from the egg yolk.