Tool materials:
Eggs, milk, sugar, egg tarts, etc.
Operation method:
1. Knock in the egg and take out the yolk for later use;
2. Add appropriate amount of white sugar to fresh milk and mix well;
3. Add the egg yolk into the stirred milk and continue stirring;
4. Pour the evenly stirred eggs and milk liquid into the egg tart skin, and it will be about eight minutes full when pouring the egg liquid;
5. Put the egg tart with egg tart liquid in the microwave oven, heat it at medium and high temperature for about 8 minutes, and take it out after the egg tart liquid solidifies.
Special instructions:
When baking egg tarts in the microwave oven, you need to take out the tin foil below.
Extended data:
Egg tart is a western-style pie with egg paste as filling. Taiwan Province Province is known as the Egg Tower, and "tart" is a transliteration of the English word "tart", which means a pie with exposed fillings (pie pie, the reverse side of which is covered with a pie crust and the filling is sealed).
Egg tart is a "tart" with egg paste as filling. The method is to put the cake crust in a small round pot-shaped cake mold, then pour in the egg liquid mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer.
At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. Many restaurants in China SAR also have egg tarts (small egg tarts).
Laura Mei Sen pointed out in "Traditional British Food" that as early as the Middle Ages, the British had made food similar to egg tarts with milk, sugar, eggs and different spices.
Egg tart was also one of the dishes of the sixth banquet in China in the17th century.
References:
Baidu encyclopedia-egg tart