Egg tart skin 10 grid

Milk100g

4 eggs

Half a spoonful of salt

A spoonful of fine sugar.

Method for making egg tart with crisp bottom

Stir the above materials evenly with eggs. There will be egg tendons when you mix eggs. Throw them out. Pour the egg tart liquid into the egg tart skin and heat it up and down at 2 10 for about 20 minutes. Pay attention to the observation in the later stage of baking, and don't burn it. After baking, turn the egg tart over and remove the tin foil holder. Bake at 180 degrees for about 15 minutes. The perfect egg tart is crispy and baked.

skill

The ratio of milk to eggs is 1: 2, so it tastes tender and smooth.

Salt is added in order not to get tired of eating. If you like sweets, you can add more sugar instead of salt.

I use Ziggy's egg tart skin, which has no pink smell and is more authentic.

Those who like cheese flavor can add some before baking.