Souffle is a daily snack for many girls. Compared with some Penghua foods, souffle, as a snack, can not only consider appetite, but also bring certain benefits to human body, and the actual effect of supplementing nutrients is very good. However, if you buy souffles outside every day, you always feel unsafe. After all, the food problem is very prominent in today's society. So the question is, what is the simple way to make egg tarts at home?

Exercise 1

First, buy egg tart skin. The homemade egg tart skin is inconvenient, and I'm afraid it will affect the taste. Can choose to buy online. You can also buy it at the birthday cake house. It's usually for sale. They all contain tin foil clips, which are very convenient.

Second, prepare the food of egg tart liquid in advance. Egg yolk, milk, whipped cream, white gauze sugar.

Third, first put the white gauze sugar into the milk, which can be heated until it melts. If the raw egg is yellow, sprinkle it and pour it into the milk.

Fourth, pour in the egg tart skin, don't pour it too full, because it will expand when heated.

According to my hobby, I can add some fresh fruit granules moderately.

6. Put it in an electric oven, set the temperature to 220 degrees and bake for 20 minutes (the time can be selected according to the specific situation). Pay attention to the changes of souffle during the whole baking process.

Exercise 2

1 I'm going to the supermarket to buy egg tart skins and grinding tools for making egg tarts. You should buy pie skin for egg tart skin, it's crisp and crisp. Because many people abroad make their own snacks and sell them everywhere, but they don't buy them at home. If you are not sure, you should be able to ask the clerk.

The cone is the easiest to make, but because the milk in China is not so pure, it can't guarantee the same practical effect. I just mix milk with eggs and sugar. Add 1 to 2 raw eggs in 500ml of milk. If I like raw eggs with strong fragrance, I can add 1-2 raw eggs, and then add sugar and mix well.

Dip a thin layer of salt-free butter or yellow cream on the grinding tool of the egg tower (to prevent the egg tower from sticking to the grinding tool), press the cup with a small mouth into a circle on the skin of the egg tower, put it as the grinding tool, and then put the heart of the egg tower into it. It is not necessary to fill it too full, but it is best to fill it up and down by 5 mm (because it will expand when baking). If I like red raisins or shredded coconut, I can sprinkle some on the paved heart of the egg tower.

Bake it in an electric oven at 200℃ for 65,438+00 minutes or more, depending on my taste. I like to eat something a little crispy:) The temperature of the oven is not easy to grasp, so you can adjust it at any time. The higher the temperature, the easier it is to cook. The actual effect of making it yourself is much more delicious than selling it outside.