1. Take out the peel one hour in advance and thaw it until it becomes soft.

2. Eggs are beaten with eggs, and more beating will make the egg liquid fine and even.

3. Mix and melt the milk and powdered sugar. If it is granulated sugar, heat and stir the mixture until the sugar melts, and then cool it to room temperature.

4. Mix 2 and 3, and sieve for many times to remove the foam, and the egg tart will be smooth and without holes.

5. Before sieving, the oven is preheated at 220 degrees 10 minute, the tart water is 8 minutes full, and six tarts are just right, and they are put into the oven at 220 degrees 18 minute, which is just right, the selling looks super good, and the skins are crisp and sweet.

The two oval ones are Wang Mai's. Let's compare them.

6. Because it was for the baby, I used all the remaining milk, and the sugar was reduced by 10g, and the egg was still one. At the beginning of 8 minutes, it was 220 degrees. I found that the periphery was a little burnt, and it was adjusted to 170 degrees 10 minutes, and five silicone molds were used.