Simple recipe for egg tarts:

Tart crust: 125g butter, 180g low-gluten flour, 50g soft white sugar (should be powdered sugar, I don’t have it)

Tart water: 100 grams of milk, 35 grams of sugar (it is said that adding some condensed milk is good, but I was afraid that Duoduo wouldn’t be able to eat it, so I didn’t add it)

Of course the eggs are used for the tart crust and tart water. , it should be 4 egg yolks. I thought the egg whites were left over, so I used two whole eggs.

Method:

1. Defrost the butter in the microwave for half a minute

2. Beat the thawed butter with sugar

3. Beat the eggs evenly , take a quarter, add it to the butter and continue to beat well

4. Pour the flour into the butter and knead it into a dough

5. Heat the milk in the microwave for half a minute

6. Put the sugar into the milk and mix it

7. After the milk is slightly cool, pour in the rest of the eggs and mix them well. I beat them with a whisk to reduce the amount of eggs inside as much as possible. Thick substance

8. Strain the stirred milk through a small tea mesh in a tea cup (refer to the tea bowl steaming method) to ensure the tenderness of the tart water

9. Divide the kneaded dough into 12 equal parts (preheat the oven to 200 degrees at this time), roll each part into a small ball, and press it evenly into the tart mold

10. Pour the tart water into the tart shell. , I followed the instructions on the Internet and poured it eight-tenths full, but for some reason it didn’t expand. I think it shouldn’t matter if I poured it ten-full.

11. Put it in the preheated oven and bake for fifteen minutes, then cover it with parchment paper. Continue baking for three minutes. It is said to prevent the tart from being burnt. However, after baking, I felt that the color was not enough. Maybe it was not covered properly, and it looked more like a Portuguese egg tart

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How to make omurice rice:

Personal taste: I don’t want to cook alone , just use overnight rice to make omelette rice, which is delicious and can fill your stomach in a short time

Ingredients:

1 bowl of overnight rice, 3-4 slices of bacon, cabbage 3 slices, a quarter each of red and yellow bell peppers, 2 pheasant eggs, 3 grams of minced onions and garlic, 3 grams of salt

Method:

1. Cabbage, bell peppers , wash, cut into small cubes, bacon, cut into small cubes, set aside

2. Put oil in the pot, heat 70-80% heat, add minced onion and garlic and stir-fry until fragrant, add bacon and cabbage Stir-fry the diced peppers

3. Add the diced bell peppers and salt, stir-fry until evenly distributed, and set aside for later use

4. Beat the pheasant eggs until foamy, and put them in the pot When the base oil is 70% hot, add the egg liquid. Turn the pan to make the egg liquid even. Before the egg liquid solidifies, put the fried rice on one side and cover the other side with the egg skin, so that both sides are covered with unsolidified egg liquid. If it sticks, turn it over and fry over medium-low heat for about 1 minute and it's ready to serve

5. Pour on tomato sauce and salad dressing and finish

Postscript:

1. Pheasant eggs are relatively small, so you need to use two. If it is an ordinary egg, one is about the same

2. If there is no bacon, you can use ham instead

3. Suggestions Use a non-stick pan to make it

4. You can also add the tomato sauce and salad dressing at the end according to your personal taste