Ingredients
Main ingredients
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Coconut milk 170 grams
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130 grams of milk
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2 spoons of sugar
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15 quick-frozen egg tart shells
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4 egg yolks
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3 tablespoons of osmanthus syrup
Accessories
Gelatin powder
5 grams
Condensed milk
A little
p>How to make coconut milk and osmanthus egg tarts
1.
Prepare all the ingredients first.
2.
Put custard powder in a small milk pot and add a little milk to dissolve.
3.
Then add all the milk.
4.
Pour the milk with gelatin powder into the coconut milk.
5.
Add sugar.
6.
Add 2 tablespoons of osmanthus syrup.
7.
Add a little condensed milk at the end, it cannot be ignored at home.
8.
Heat over low heat and stir until the gelatine powder, sugar and osmanthus syrup are completely melted. Turn off the heat at 60 degrees (little bubbles just form).
9.
After cooling, add the egg yolks one by one and mix well.
10.
Sifting, do not omit this step.
11.
After sifting, the sweet-scented osmanthus will be drained out, but it doesn’t matter. After heating, the faint sweet-scented osmanthus flavor has been integrated into the egg tart liquid, but for the sake of beauty, it can be added At this time, add another spoonful of osmanthus syrup and slowly stir evenly.
12.
Take out the frozen tart crust in advance and place it on the baking sheet. It is best to freeze it slowly if you have time.
13.
Inject the egg tart shell into the tart shell until it is almost ninety percent full. Remember to preheat the oven at this time.
14.
It is enough to set the middle level of the oven to 160 degrees for 50 minutes. This temperature depends on your own oven conditions and is not absolute.
15.
Take it out to dry and let it cool, and a new flavored egg tart that I personally tried is completed.