Put the egg tart skin on the baking tray and leave it at room temperature until the egg tart skin becomes soft and the inner bottom of the egg tart skin becomes dry. This is thawing, and then it's easier to bake crisp. Portuguese egg tart ingredients: egg tart skin (9 pieces) whipped cream (85g) milk (70g) seasoning egg yolk (2 pieces) low-gluten flour (6g) fine sugar (25g) kitchenware without 1. Stir the whipped cream, milk and sugar evenly, and heat until the sugar is completely melted. 2 pour in the egg yolk. 3 Sift in low-gluten flour and mix well. 4 after sieving, it is egg tart water. 5 Put tapirs in the baking tray. 6 pour in the egg tart water and serve it out in seven minutes. 7 put it in the baking tray and put it in the middle layer of the oven. 2 10 degree, about 25 minutes, baking until the focus appears on the surface of the egg tart.