10 egg tart skin +200ml+ pure milk +5 eggs+appropriate amount of sugar+appropriate amount of whipped cream;
Practice steps:
1, spread oil-proof paper on the tray, put the egg tart skins in turn, and thaw first.
2. Next, prepare egg tart liquid, 200ml pure milk, 5 eggs, appropriate amount of fine sugar, or add appropriate amount of whipped cream.
3. Pour the milk into the pot, add the white sugar and heat it slowly until the sugar is completely melted. Turn off the fire and remember not to let the milk boil.
4. Use an egg separator to separate the yolk from the egg white, and use a manual stirrer to stir in turn.
5. First, pour the egg yolk liquid into warm milk and stir it evenly, then pour the egg white liquid into it in turn and stir it evenly, and then filter it with a sieve for more than three times until there are no bubbles, and the egg tart liquid is ready. This amount can be used to make 17- 19 egg tarts.
6. Open the oven and heat it up and down to 190-200 degrees. Before turning on the circulating air function, look at the product color for 9- 10 minutes. While the oven is preheating, put the egg tart liquid into the arranged egg tart skins in turn, and it will be full in nine minutes.
7. Put the baking tray with egg tart in the middle of the oven and bake at 200℃ for 25 minutes.
8, the egg tart is now baked!