When it comes to "egg tarts", many people should think of KFC's egg tarts, because they are crispy and full of milk, and they will buy a few to taste every other mountain. From eating an egg tart from 4 yuan to 8 yuan now, the price saved me a little, and I couldn't get enough every time. As a result, the method is always more difficult than it is. Get an oven and cook it yourself. The most important thing is that you can reproduce the taste of KFC egg tart in four steps. If you calculate the cost, it is simply too cheap. Finally, I can realize the happiness of eating satisfaction. As long as you follow my method, 10 minutes can easily make egg tarts, which are crispy and delicious, full of milk fragrance, simple to do, and you can learn at a glance!

Material preparation: egg tart skin 15 (finished product), 4 eggs, 40g sugar, 250ml pure milk, and whipped cream 100g.

Production steps:

1. Thaw the egg tart skin in advance (about 20-30 minutes), and preheat the oven at 200 degrees up and down before making the egg tart liquid 10 minute.

2. Preparation of egg tart liquid: 4 egg yolks (no egg whites) are put into a pot, 40g of white sugar is added and stirred evenly, then 250ml of pure milk and whipped cream 100g are added and stirred evenly.

3. Filter the egg liquid twice with a fine sieve to make it taste more delicate.

4. Pour the egg tart liquid into the thawed egg tart skin, and it will be full in 8 minutes.

5. Put it in the oven and let it go up and down at 200 degrees for 25 minutes (if you like the egg tart with a little brown liquid surface, add another 5 minutes).

Key points of production:

1, why should I add whipped cream or condensed milk to the egg tart liquid? Where can I buy it?

Cream or condensed milk are added to enhance the flavor of milk. Light cream must be refrigerated and its shelf life is short. If it is used less, it should be replaced by condensed milk, which is sweet and the amount of sugar can be reduced appropriately. You can buy it in big supermarkets or professional baking materials stores.

2. Why does the egg tart liquid only add egg yolk?

The whole egg tart liquid has good foaming and solidification performance with the addition of egg white. The made egg tart is like an egg cake. Although the skin of the egg tart is crisp, it tastes fishy and harder to eat, while the egg tart liquid made of egg yolk tastes smoother and softer, like steamed eggs.

The color of egg yolk is dark yellow, which is the source of lutein and zeaxanthin. If egg yolk is used as egg tart liquid, its color is darker, and the baked egg tart is more golden and beautiful. Because of the participation of protein, the color of the whole egg tart liquid is slightly lighter, and the baked egg tart is also yellowish.

3. Why is it that adding milk and egg liquid to the egg tart skin can only be added to 8 minutes?

Because the milk and egg liquid will swell in the baking process, if it is more than 8 minutes full, too much egg liquid will directly overflow into the baking tray, and the waste of materials will affect the overall beauty.

4. Cost accounting: 15 egg tart skins (finished products) 12.5 yuan, 4 4 yuan eggs, whipped cream 100g 5 yuan pure milk 250ml 4 yuan, white sugar 1 Yuan, totaling 26.5 Yuan, with an average of about 1.8 yuan/.