Raw materials: 250g milk, 250g whipped cream, 80g egg yolk, 50g egg yolk and 70g sugar.

Practice:

1, mix 70g sugar with milk, and then heat it with slow fire to dissolve the sugar.

2. Separate the egg yolk from the egg white.

3. Stir the egg yolk and yolk. Add milk and whipped cream twice. Stir well again.

4. use dice to worry too much. (Remove residues and bubbles from raw eggs)

5. Pour it into the pastry made beforehand (7 points full). Fresh fruit pulp such as mango can be added (for example, the leftmost two).

6, 200-230 degrees, left and right fire, middle and high level, bake for 20 minutes.

Method 2 of egg tart liquid

Raw materials: 90g of whipped cream, 70g of milk, 2 egg yolks, 40g of white sugar, 7.5g of low-gluten flour, and appropriate condensed milk.

Practice:

1, first put the tapi in the tower mold and knead it.

2. Separate the egg whites and egg yolks in advance, and prepare two egg yolks in advance.

3. Pour milk and whipped cream into the milk pot, heat it in the furnace, and then pour in white sugar.

4. Heat the compounds in the milk pot, and then stir them evenly with electric egg beater to dissolve the white sugar.

5. For the low-gluten flour sieved into the sieved flour, condensed milk can also be added according to my taste, and then stirred evenly with a stirring device.

6. Add egg yolk for many times and mix it evenly. Sieve the mixed egg yolk paste into a beaker, and use a measuring cup to fill the tart liquid, which can be conveniently filled into the egg yolk crisp mold.

7. Before filling the egg tart liquid, you can put some red beans or peaches. You don't have to overfill the souffle mold to prevent the whole baking process from leaking. Just fill it with seven or eight minutes.

8. The electric oven can heat the goods for 5- 10 minutes and bake them for 20 minutes.

Method 3 of egg tart liquid

Raw materials: 9 egg tarts, 3 egg yolks, whipped cream 100g, milk 90g, sugar 30g, custard powder 15g and condensed milk 10g.

Practice:

1, milk can be replaced by baby milk powder, and baby milk powder and water can be1:9.

2. Put whipped cream, milk, condensed milk and white sugar into the pot, heat it with slow fire, and gradually stir it evenly until the white sugar melts.

3. After a little cooling, beat in 3 egg yolks and mix well, then add the custard powder with sifted powder and mix again.

4. After sifting the powder, pour it into the egg tart skin, which is exactly nine, and each one is eight points full. After sieving the powder, it is more detailed, and the regulations are not high, but it can be screened.

5, electric oven 190 degrees, the upper and lower floors are heated, and after heating, they are put into the middle and high floors for 25 minutes, and it can be announced.