② The oven must be preheated in advance, and the temperature is generally adjusted 5- 10 minutes before the oven is turned on.

③ The larger oven should be placed in the middle layer of the oven, and the oven under 30 liters should be placed on the bottom layer (refer to the suggestion and decide according to your own oven).

(4) The whole process can use a manual eggbeater, so it must be light. . . The movement is very light. . The movement is very light. . Don't stir too much each time, and don't produce too many bubbles.

⑤ The temperature and duration of each oven are different, from180 for 25 minutes to 200. When baking for the first time, be sure to observe the color of the egg tart. The black spot in the middle of the egg tart is the "beauty mole". In general, don't take it out in a hurry. Observe the color of the skin when cooking, it is slightly yellow.

6 egg tart liquid must be filled, 9 minutes full, 9 minutes full, 9 minutes full. (Put oil paper or oil cloth under the baking tray to protect the baking tray and facilitate cleaning. . )