The first one: super-perfect version, with slightly complicated ingredients.
Prepare ingredients:
90g milk, whipped cream 180g, condensed milk 10g, and 30g sugar.
Whole egg 1 egg, 3 yolks, 5g butter.
Proportion: 12- 14 egg tarts can be made.
Operation method:
1 Pour the milk, butter and sugar into a large bowl.
2. Heat it slightly and stir until it is completely melted.
It can be heated in water, in a microwave oven, or directly in a small pot, so it is convenient at home. In short, our purpose is to melt sugar and butter without keeping any temperature.
3. Put the mixed milk liquid to cool, beat in 1 complete egg, and then add 3 egg yolks.
Remember to let the milk cool before adding it, so as not to scald the eggs.
4, add condensed milk (condensed milk has the effect of enhancing fragrance, no need).
Then all the materials are fully stirred together.
5. Pour the whipped cream in again.
6, stir well together, and our egg tart liquid will be mixed.
But ~
It's not over ~
Please go on, it's an important step ...
7. Filter the egg tart liquid with a filter screen for 2-3 times.
Make the egg tart liquid smoother, without particles and bubbles.
This cup below is the perfect egg tart liquid!
8. Now take out the egg tart embryo and pour in the egg tart liquid.
The egg tart liquid in each egg tart is about 8 minutes full.
Can pour about 12- 14 egg tarts ~
9. Put the egg tart in the preheated oven, in the middle layer, and bake at 200 degrees for 20 minutes;
Then transfer to the upper layer, 200 degrees or 2 10 degrees, and bake for about 5 minutes until the surface appears beautiful caramel color.
Egg tart complete!
Take it out and let it cool, and you can eat it!
The outer layer is crisp to the dregs, and the egg liquid inside is smooth and tender, and it is not too sweet to get tired, so delicious ~
How can I describe it?
Oh dear! Look at the picture directly!
That thick layer of egg tart core is really incomparable to many egg tarts outside ~
The point is, we use our own materials, and we are also very relieved. No ~