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

Practice steps:

1. Spread greaseproof paper on the tray, and put in the egg tart skins in turn to let them thaw naturally.

2. Next, prepare egg tart liquid, 200ml pure milk, 5 eggs, appropriate amount of sugar, and you can add appropriate amount of whipped cream, but I didn't add it this time.

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

4. Separate egg yolk and egg white with an egg separator, and stir them in turn with a manual stirrer.

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. Turn on the oven and heat it up and down by 200 degrees. Turn on the circulating air function and preheat for 10 minutes. When the oven is preheated, put the egg tart liquid into the arranged egg tart skins in turn until 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 has just been baked!