Egg tarts are rich in milk flavor and smooth in taste, which is the reason why adults and children like them, especially the egg tarts that have just come out of the pot, and the soft, tender and smooth stuffing, when bitten down by the hot air, the skin is crisp and slag is dropped, and the egg milk stuffing is tender enough to be sucked, which is really delicious. As a lover of desserts, I make egg tarts at home every three to five times, which are very popular among adults and children for breakfast and dessert.

Friends who have never made egg tarts may not know that egg tarts are super suitable for homemade desserts, and the requirements for temperature and stuffing are not high, so this is a dessert that is very suitable for novices. Our dessert shop sells three pieces of 10 yuan, and I made a big pot (12 pieces) at home, and the cost was less than 10 yuan, which was enough for the whole family to eat beautifully. Moreover, zero preservatives are added, which is more delicious than those sold outside. Bite a crisp bite until the slag falls off. Friends who like it spend 2 minutes learning it, and they don't have to spend money to buy it in the future.

Ingredients and ingredients needed: pure milk 200g, sugar 100g, whipped cream 100g, 2 whole eggs, 3 egg yolks, egg tart skins or dumpling skins.

Practices and steps:

The first step: the making process of egg tart paste ~

1, waterless and oil-free bowl, pour 200g pure milk and 100g white sugar, and put a pot of warm water under the bowl, so as to facilitate the rapid melting of white sugar. Stir the sugar in water until it melts, then sieve it and filter out excess bubbles for later use;

2. Take another bowl, pour in 100g light cream, 2 whole eggs and 3 yolks, and mix them evenly. Then pour the prepared milk into the light cream and stir it evenly again for later use.

Step 2: the baking process of egg tart ~

Put the egg tart skin evenly in the baking tray, and pour the prepared egg paste into the egg tart skin until it is eight minutes full.

Tip: My egg tart skin is ready-made and bought directly. You can also use dumpling skin instead.

Preheat the oven, then put the egg tart in the oven and bake it for about 20 minutes. When golden caramel spots appear on the surface of the egg tart, it means that our egg tart has been baked. Turn off the fire and take it out while it is hot.

After eating egg tarts for more than 20 years, I realized that the original method of egg tarts was so simple. I made 12 egg tarts from these raw materials, which was enough for the whole family, and the cost was less than 10 yuan. Because of the addition of cream and milk, the made egg tart milk is full of fragrance. When the hot air bites it down, the skin is crisp and slag falls off, and the egg milk stuffing is tender enough to be sucked. Even if it is eaten cold, the taste is not bad at all. Friends who like it must try it at home, and they can make it at home if they want to eat it in the future.

Details to be paid attention to when making:

1, egg tarts can be made without egg tart skins. You can use dumpling skins instead, and the effect is the same.

2. Be sure to filter the milk before pouring it into the cream, otherwise bubbles will be generated on the surface of the egg tart.