2. Prepare a container, pour 80 grams of prepared white sugar into the container, beat two prepared eggs into the container, and stir the white sugar and egg liquid evenly with an egg beater for later use.
3. Pour the prepared 200g milk into the container, and continue to stir the milk and the ingredients in the container evenly with an egg beater until there is no graininess.
4. Put the prepared egg tart skins on the table one by one and pour the prepared egg liquid into the egg tart skins one by one. Don't pour it too full, about 80% will do, and drink it one by one.
5. Turn on the oven, then preheat the oven for about 10 minutes to about 230 degrees, then put the prepared egg tart liquid on the baking tray one by one, then put it in the oven and bake for about 30 minutes, then turn off the oven and take it out to cool.