material

200ml of whipped cream, milk 145ml, 55g of sugar, condensed milk 13.6g, whole egg liquid 180ml, French salty pie stuffing, mashed potatoes, diced sausage, Mazzarella cheese and black pepper.

working methods

1, the egg tart skins on the market are frozen and thawed;

2. Stir the whipped cream, milk, condensed milk and sugar evenly until the sugar melts;

3. Pour the whole egg liquid into 2. Stir evenly;

4. Sieve the egg tart liquid to remove impurities (such as unmelted sugar and protein);

5, pour the egg tart liquid into the egg tart skin, about seven minutes full;

6. After the fryer is preheated, bake at 180 degrees for about 12- 15 minutes, and the surface of the egg tart is caramel.

7. In the same step, change the sugar in the egg tart liquid into a little sugar, and it becomes French salted egg liquid. You can add your favorite fillings, such as fried diced sausage and mashed potatoes, add some black pepper and mozzarella cheese to taste, pour a proper amount into the egg tart skin, and then pour the egg liquid. Remember to cover the stuffing until it is seven minutes full, and then you can bake it in the frying pan.