The egg yolk is frothy in the middle of the tart.

The reason may be that the egg liquid was added to the milk before it was completely cooled, and the egg liquid changed.

Egg tarts are a common and popular daily dessert.

The method is generally to put the pie crust into a small round cake mold, pour in the egg slurry mixed with sugar and eggs, and then put it into the oven; the baked egg tart will have a crispy outer layer.

The inner layer is sweet yellow solidified egg paste.

Now let us learn the detailed method of making egg tarts.

Ingredients Preparation Ingredients: Sugar.

Salt.

milk powder.

butter.

Shortening sheets (Marchelin sheets) (if not available, you can use butter instead); flour (high-gluten flour. Low-gluten flour is actually not much different); rolling pin.

Steps/Methods: First cut the lump of butter into small pieces and put a small spoonful of salt into the flour.

Two, three or four spoons of sugar (depends on personal circumstances. If you like sweetness, add more).

And butter cut into cubes.

Mix with the flour together ~ use milk to knead the dough (in fact, just use water. Personally, if you like the milky taste, you can use milk to knead the dough) Note: when kneading the dough.

Pour the milk or water in little by little.

Don't pour too much at once.

Knead little by little to make the mixed dough smooth.

In fact, just knead it for a while, then roll the dough into thin sheets and sandwich the shortening sheets (marchelin sheets) inside.

(If you don’t have this for kids, just cut the butter into small pieces and put it in a plastic bag. Then roll it into a sheet. Put it in the refrigerator and chill it until it becomes hard. It works the same. It tastes good too)

stand up.

Pay attention to close the edges.

Otherwise, the Michelin shortening will flow out when rolling out.

The shortening sheets should be slightly firm to wrap well.

If it is too soft, it means it is almost melted.

As soon as you roll it out, the oil will flow out.

When rolling, the strength must be controlled well. If the dough is not rolled properly, the oil will flow out of the dough.

After rolling into thin slices.

Fold both sides in half!

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?Put the noodles that you just folded many times.

Roll out to 0.3cm thick.

(roll out as much as you want) and roll it up.

3Put it in the refrigerator for 30 minutes.

3. Take out the refrigerated puff pastry rolls and cut them into small rolls of even size. After cutting the rolls, pick up a small roll and dip it in flour.

Place into the tart mold with the flour side facing up.

Use your two thumbs to shape the roll into a tart mold.

After pinching, let the tart shell rest for 20 minutes.

?The egg tart crust is ready.

Next is definitely the egg tart water.

It's the middle part.

Material: sugar.

condensed milk.

cream.

flour.

egg.

milk.

Method: Pour whipping cream, milk, sugar, and condensed milk into a bowl, heat and stir continuously until the sugar is completely dissolved.

After cooling to room temperature, add egg yolks and low-gluten flour, stir evenly, and sift to form the egg tart water.

Set aside.

Stir the egg tart water evenly.

Pour into the tart shell.

If you eat it yourself.

A score of 8-9 is more appropriate.