Egg tart liquid simple practice is as follows:

Main ingredients: 50g of light cream, 40g of milk, 20g of granulated sugar, 1 egg yolk, 5g of low gluten flour, 5g of condensed milk, finished egg tart crust 6.

1, pour the light cream and milk into a bowl, add 20g of sugar and 5g of condensed milk, heat and stir until the sugar is dissolved.

2. When the sugar is completely dissolved, cool it until it is not hot, and add one separated egg yolk.

3. Add sifted low gluten flour, otherwise there will be a lot of small dough when mixing, it is difficult to stir.

4, mix well tart liquid is complete, use a spoon to pour the tart liquid into the tart crust, seven full on the line, or baked liquid expansion will exceed the height of the tart crust.

5, 220 degrees in the middle of the oven for 25 minutes, the last few minutes when it is best to observe the situation of the puff pastry and coloring, caramel color is good.