At the repeated requests of my sister and I, my mother finally took us to the bakery to make bread. It kept raining, and we happily came to a bakery on Dongli Road with an umbrella. Unfortunately, it was a little late, and it took too long to make bread, so we had to make egg tarts. Egg tarts are my favorite, too. They are sweet and fragrant, so make them.

My sister and I washed our hands quickly and followed our aunt who taught us how to make egg tarts to the operation room. Wow, many new tools, which I have never seen before. All kinds of molds for making cookies and chocolates are lovely, including small fish, guitars, pineapples and so on.

In the first step, my aunt asked us to weigh the materials for making ten egg tarts, including: 30g of white sugar, low-gluten flour10g, whipped cream, milk110g, and two eggs, with only yolk instead of egg white. Sister beat an egg to the separator first, which is very skilled. I beat the second egg. I couldn't beat eggs, so I was a little nervous. I knocked both eggs on the operating table, and the yolk and egg white flowed over a big beach. Finally, my aunt helped me beat an egg on the separator, and the egg white flowed into the small bowl below, leaving the yolk on it and pouring it into another small bowl for later use.

Step 2: Heat the whipped cream, milk and sugar in a small pot for a while. After the sugar melts, leave the fire quickly. After cooling, add the egg yolk and stir well. Then, the weighed10g low-gluten flour is sieved and added into the mixed liquid of whipped cream, milk, sugar and egg yolk, and stirred evenly, thus making the egg tart water. My sister and I took turns stirring, and our arms were a little tired.

The third step, my aunt took out the egg tart skin from the refrigerator and asked my sister and I to put in the right amount of egg tart water. Put two teaspoons of egg tart water in an egg tart skin, I put five egg tarts, and my sister put five.

The fourth step, put it in the oven. Auntie said it should be warmer, set it at about 200 degrees and bake it for 25 minutes. My aunt didn't let us operate because she was afraid of scalding us.

I wanted to see how the egg tart was cooked, so my sister and I each moved a small stool and sat in front of the oven, staring at the egg tart in the oven. With the ticking sound of the timer, the egg tart water turned into a soft solid, and the egg tart skin became bulky. The egg tart water swelled up, and my sister and I became impatient. The bubbles swelled up in the egg tart water became bigger and bigger, as big as walnuts, and they were about to crack.

When the skin of the egg tart turned golden yellow and the water of the egg tart swelled high and high, I heard the oven "ding" and my aunt said that the egg tart was ripe, so I could open the oven. When my aunt opened the door of the oven, a sweet and fragrant smell of milk got into my nose and my saliva flowed out at once. My sister, like me, is drooling. We are like two greedy cats. We can't wait for the egg tart to cool, so we eat one beautifully. It's sweet, soft and crisp. That smells good!

When we got home, we couldn't bear to finish eating, leaving two for my dear father, who would certainly praise me and my sister for their ability. I'm going to learn how to make cookies next week. I'm going to make cookies in various shapes.