1, pour the eggs into a bowl and whisk;

2, add the milk and mix well, blend in the sugar;

3, put into a container, cover with plastic wrap, and steam for about 20 minutes. 1. Soften the butter at room temperature and cut into small pieces. Knead it into the flour. Rub the butter into the flour. In English, this process is called RubIn. Then add sugar, knead well, add egg yolks and water, knead well. (Note: The whole process is similar to kneading.) Finally, knead the dough and roll it out into a large round sheet with a thickness of 5 millimeters. Prepare a round baking sheet (Flan) with a diameter of 23 cm Place the pastry on it. You can roll it up with a rolling pin before laying it on the mold so that it doesn't break easily. Gently press the crust down with your hand so that it fits the baking sheet. But don't press it too tightly Then roll it off with a rolling pin or pull off the excess crust with a knife Use a knife or fork to poke small pinhole-sized holes in the crust to help distribute the heat. Avoid having the top of the crust rise and fall when it's done. Heat the oven to 200 degrees and bake until the crust is halfway done. It will probably take about 20 minutes. If you have barbecue beans pressed on top, at 15 minutes you can remove it and remove the barbecue paper and any weights that are pressed on top. Then put it back in the oven. Bake the crust that was originally pressed down by the barbecue paper Remember: make sure to set the baking time based on your own oven temperature. By semi-cooked, I mean that the edges of the pie are already a little brown. The top of the patty is no longer soft when pressed, just a little firm enough to remove. If there is no press barbecue beans, the middle do not need to take out, to the end of the pie crust has a little hardness and then take out