Tools: flour sieve, oven, egg pumping
Specific practices are as follows:
1, the egg tart skin is thawed in advance, and the egg whites and yolks are separated. If you are afraid of bad separation, there is an egg white separator.
2. Take a large bowl and pour the sugar into the milk and mix well. All the sugar melts, and there is no sugar at the bottom of the bowl.
3. After sieving the flour, pour it into the milk and mix it thoroughly.
4. Continue to add two egg yolks and mix well. In order to taste better, sift the stirred egg tart liquid.
5, oven 180 degrees preheating. Pour the egg tart liquid into the egg tart skin, and it will be about 7 minutes full.
6, the final baking 180 degrees 15 minutes to 20 minutes can be cooked. The temperature and time are adjusted according to your own oven and fryer.