The lazy version of the egg tart that can be made at home is slightly sweet and not greasy, which is different from takeaway.
Egg tart is not only a favorite dessert for girls, but also a favorite of most children. Many colleagues around me also like to eat egg tarts, but they often tell me that the baked egg tarts are not tender, honeycomb-shaped and unsuccessful. Sometimes because there is no whipped cream stored at home, the baked egg tart is not fragrant. Ask me if I have any good ideas and share them with you today.
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For beginners, we can use the frozen tart we bought first. If you have time, you can also make your own pie. I always keep some frozen pies at home. When friends bring their children to play at home, I will take out a few baked egg tarts to entertain them, which can be said to be a necessary ingredient for lazy people.
What I shared today is that the egg stuffing does not need milk and cream, but uses yogurt that is commonly found in every refrigerator. We try to choose thicker yogurt, so that the filling is more mellow. Besides, we just need to prepare another egg, a little sugar and starch. Frozen egg tart skin does not need to be thawed, just mix the egg tart liquid and put it in the oven, and it can be made in more than 20 minutes. The egg tart made is tender but not greasy, slightly sweet and unique in flavor. Let's share the practice with you.
Ingredients: egg 1 egg tart skin 12 yogurt 150g sugar 10g corn starch 12g.
Specific practices:
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1 Take out the egg tart skin from the refrigerator and take off the tin foil clip from one egg tart skin. For every two combinations, twelve are combined into six.
2 Yogurt with eggs, starch and sugar.
3 fully stir until the liquid is fine.
4 Pour the liquid evenly into the egg tart skin.
5. Send it into the preheated oven, oven 180 degrees, 25 minutes. After 25 minutes, finally keep the oven on the fire and adjust it to 230 degrees.
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6 After observing the coloring, take out the inversion. It must be reversed to prevent collapse.