Egg tart crust 12 light cream 110g milk 85g sugar 30g condensed milk 8g egg yolks 2 low gluten flour 8g custard powder 2g

Portuguese egg tart (U.S. oven) practice steps

1. inexperienced, ready to prepare the material did not shoot out, we look at the text, very simple, the first step, pour all the ingredients into the basin, mixing, it is best to heat up a bit of water until the mix is uniform. Stir, fine sugar is not good to melt, it is best to heat up a little bit of water, until the mixing is uniform.

2. The second step, open the oven preheating, 230 degrees, up and down the tube preheating 5 minutes, put the tart crust together in the oven in the middle and lower preheating (do so in order to bake out of the tart crust crispy).

3. Step 3: Strain the tart mixture through a sieve into another container (this is to filter out any lumps of flour that are not stirred in).

4. The fourth step, when the oven is preheated, you can take out the tart crust and pour the tart liquid into it, eight minutes full, not too full.

5. step 5, into the upper middle of the oven, 220 degrees, up and down the pipe, 25 minutes, baking diligently look at the point, don't bake the paste (I this picture is a baked 20, in fact, baked 12 is correct, 20 does not bake well ...)

6. baked out of the oven ~