10 egg tart skin +200ml+ pure milk +5 eggs+appropriate amount of sugar+appropriate amount of whipped cream;

Practice steps:

1. Spread oil-proof paper on the tray, put the egg tart skins in turn, and naturally thaw.

2. Next, prepare egg tart liquid, 200ml pure milk, 5 eggs, appropriate amount of sugar and appropriate amount of whipped cream.

3. Pour the milk into the pot, add the white sugar and heat it slowly until the sugar is completely melted. Turn off the fire and be careful not to let the milk boil.

4. Use an egg separator to separate the yolk from the egg white, and use a manual stirrer to stir in turn.

5. First pour the egg yolk liquid into warm milk and stir it evenly, then pour the egg white liquid into it and stir it evenly in turn, and then filter it with a sieve for more than three times until there are no bubbles, and the egg tart liquid is ready. This amount can probably make 18 egg tarts.

6. The oven is heated up and down by 200 degrees, and the circulating air function is turned on for preheating 10 minute. While the oven is preheating, put the egg tart liquid into the arranged egg tart skins in turn, and it is nine minutes full.

7. Put the baking tray with egg tart in the middle of the oven and bake at 200℃ for 25 minutes.

8, the egg tart is now baked!