50 grams of cream

40 grams of milk

20 grams of fine sugar

Egg yolk 1 piece

Low gluten flour 5g

Condensed milk (negligible) 5g

6 pieces of finished egg tart skins

How to make Portuguese egg tart with zero failure?

This is the egg tart skin I bought online. First take out six pieces to thaw, and then make egg tart liquid.

Pour whipped cream and milk into a bowl, then add 20g fine sugar and 5g condensed milk, and then heat and stir until the sugar dissolves. I put the bowl into a container filled with boiling water and stirred it with a manual eggbeater. It's very fast.

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

Add the sieved low-gluten flour and be sure to sieve it, otherwise there will be a lot of small dough that is difficult to stir later, which is more troublesome. (4g5g will do, and 4g with a spoonful will not be added, so as not to add too much. )

Stir well and the egg tart liquid will be finished. I make six at a time, and the bowl is a little big, so there is little egg tart liquid.

At this time, the egg tart skin has also thawed. Pour the egg tart liquid into the egg tart skin with a spoon until it is seven minutes full, otherwise the liquid will expand beyond the height of the egg tart skin when baking. Almost as full as the picture.

The middle layer of the oven is 220 degrees and 25 minutes. Different ovens have different temperatures, so it is best to observe the pastry and coloring in the last few minutes. If only it had caramel color!

skill