Hello, everyone, I'm Lao Wang, a gourmet in Fang Xuan. Last time we said that the egg tart on toast is a western dessert. The process of making egg tart on toast is not complicated but exquisite, and the choice of ingredients is also very strict. In terms of taste, it pursues the weight adjustment between various condiments and the control of baking time. Finally, with the creativity of appearance, the egg tarts presented to us are often swallowed before they are finished. Next, let's talk about the key points of making toast egg tart step by step.

First, food pays attention to the selection of ingredients. Only by choosing ingredients that meet the production conditions can we make good food; Here are some suggestions for choosing the ingredients of toast tart:

Toast slices: when choosing toast slices, you should choose whole wheat and elastic fresh toast slices, and the slices should not be too thick; After slicing, press the toast slices with a rolling pin, then correct the bottom with scissors and spread them in a baking bowl coated with butter; The toast pie made in this way is very beautiful.

Eggs: eggs should be recent, not long-term and bad. It is best to choose local eggs. Earth eggs are yellower and taste better.

Milk: Choose canned pure milk or whole milk.

Light cream: It is best to choose newly opened cream, because it is easy to deteriorate after opening.

Honey: Pay attention to the use of real honey in the choice of honey. There are too many fake honey on the market, which has an impact on the taste. After adding honey, it will have a very good honey taste.

Second, the key points of production and the collocation of ingredients:

A very important link in the process of making toast egg tart is to make egg tart liquid; When making egg tart liquid, eggs, sugar, milk, whipped cream and honey should be put into a container and stirred with electric egg beater. At the same time, if there is floating foam, it must be skimmed. Finally, the egg tart liquid should be filtered with an ultra-fine filter screen for more than 2 times. The egg tart liquid made in this way is standard. The ratio is as follows: 2 eggs: milk 100 ml: whipped cream 120 ml: 2 teaspoons of sugar: 6 drops of honey.

Third, the key points of production:

1, egg tart liquid should be slowly poured into the prepared toast cup, and it must be filled; Because toast can suck egg tarts, but if it is not enough, it will collapse badly.

2. Baking points: the oven should be preheated 180 degrees 10 minutes in advance, and then baked in layers and times. Bake the toast tart in the middle layer of the oven for 8 minutes, and then take it out when you see that the corner of the toast is yellow from the outside. Cover with a layer of aluminum foil and put in the oven 10 minutes.

Observe more when baking, and the toast will not taste good after baking. The toast tart made in this way is the commercial version of the toast tart you eat.