Diary making egg tart 300 1
Yesterday, my mother and my brother made egg tarts together. Because dad has to go to work, only we make egg tarts. Because there were no materials for making egg tarts at home, my mother took my brother and me to a small shop behind the exhibition hall to buy materials for making egg tarts. We bought: egg tart skin, whipped cream, condensed milk, egg separator, measuring spoon and electronic scale. The aunt in the shop knew that we were going to make egg tarts, so she gave us a piece of ingredient paper.
My brother and I can't wait to go home and make egg tarts. When I got home, I took out the ingredient paper and started making egg tarts. We use an egg separator to separate the yolk and albumen of two eggs and beat the yolk evenly. Because we are going to make six egg tarts, we should put 50g whipped cream, condensed milk and milk, and add a little sugar if we want sweet egg tarts. Play again. Divide the "milk juice" evenly into six egg tarts, put them on the tray in the oven, and bake the prepared ingredients in the oven for fifteen minutes, then you can eat the egg tarts.
I am very happy to eat my own egg tart! And I also know through this matter.
Everything follows the rules, and nothing can be done without rules.
Diary making egg tart 3002
Today, Wang Yunsheng's mother came to our classroom and taught us how to make delicious egg tarts.
The ingredients brought by Wang Yunsheng's mother are: egg tart skin, milk, animal oil, sugar, eggs and so on. Production tools include: plastic basin, mixer, mold, oven, etc. Wang Yunsheng's mother skillfully put milk, sugar and eggs into a plastic basin and stirred them evenly with a blender. The egg tart is ready to eat. Then put 20 layers of egg tart skin in the mold, and pour the heart of the egg tart just stirred on it, so that the egg tart is basically done. Wang Yunsheng's mother is very skilled. She quickly made two egg tart templates. Finally, Wang Yunsheng's mother opened the oven and put two egg tarts in it. After about ten minutes, the fragrance spread and we drooled greedily. I think this egg tart will be delicious!
After the egg tart was baked, Wang Yunsheng's mother took it out for us. Huang Cancan's egg tart is really delicious! I tasted it. It's fragrant and sweet. It's delicious!
I'm glad we learned to make egg tarts.
Diary making egg tart 3003
On Friday, the teacher took us to the Youth Palace to make egg tarts. Everyone is very happy at the thought of tasting delicious egg tarts in the future.
In a bright classroom, happy egg tart teaching began.
The teacher distributed the flying cake dough to everyone first. Following the teacher's example, I first squashed the dough, and then rolled it around with a rolling pin, but the rolling pin seemed to be very disobedient, and the flying cake was either crooked or rolled out with many small holes, which made me sweat.
After many failures, the flying cake was finally launched. Next, I painted a layer of oil on the mold, then pasted the processed flying cake on the mold, and then added cream and eggs respectively. I was so excited when I saw my egg tart put in the oven.
Ten minutes later, with a rich creamy smell, the hot egg tart came out.
Holding the fruits of my first labor-two egg tarts, I looked at them and smelled them, but I couldn't help eating one, and there was another one that I wanted to take home and share with my parents.
Diary making egg tart 300? four
There is a smell in the classroom. Let's take a look again!
It turns out that Chen's mother taught us to make egg tarts. First of all, I showed us the making process of egg tart. I can't wait to try it. Chen's mother said, "Because of time, I won't make my own egg tart." "The interest in my heart was swept away at once. Let's start making egg tart paste. First, pour in 100 kg of milk. I saw Wu Hao picked up the milk and poured it in. How fast! Put some butter down, add two egg yolks and start beating eggs. I confidently picked up the eggbeater and hit it. I'm afraid it's not that delicious. Now is the last step to make the liquid into a shell. I saw Zhang Tianyi in my group pick up the basin and pour it into the dough. We shouted "Ah" and the liquid came out. Our whole group blamed him. It's my turn My heart is chasing me like a hound. The egg tarts went into the oven and struggled hard one by one, but God baked them soon. Once out of the pot, some took a big bag, some flowed out, and some boiled. We ate an egg tart, which was sweeter than honey.
It seems that we can still eat our own cooking, which is really great.
? Diary making egg tart 3005?
One of my aunts gave us an oven before. Today, I make egg tarts in the oven for everyone to eat.
First thaw the egg tart from the refrigerator, then take a small pot (never use a glass bowl), a bottle of milk, two eggs, a bottle of cream, a packet of sugar, red beans and white sugar; All the preparation materials are ready, and we officially start to do it. First, pour the milk into the pot, add the white sugar, heat it with low fire, and stir it for three minutes while heating (preheat the oven for five or five minutes before making the egg tart); Then pour the cream and eggs (eggs should be broken and sieved) into the pot, and stir the ingredients evenly to make egg tart liquid; Finally, pour the egg tart liquid into the tart skin and put five red beans in each. When all this is done, you can send the egg tart into the oven. Put the egg tart on the special plate inside, and be sure to put it in the middle of the oven, because the heat will be more uniform and it will not burn up and down. Set 220 degrees for 20 minutes.
15 minutes passed, and I was a little burnt. I quickly read the instructions, which read: 15 minutes, always observe, and you can take out the beautiful focus. "I put on thick insulating gloves and took out the plate. It tastes great!