The reason why the egg tart looks like tofu in the middle is mostly due to a problem with the recipe of the egg tart. It may also be caused by the egg yolk being over-mixed and adding a lot of air. When baked, it will expand. There may even be pores. When making egg tarts, do not use a whisk to stir. You can use chopsticks to break up the egg yolks, and then mix them evenly. Sieve the liquid again. Make sure there is no air in the egg tart liquid, so that when baked, there will be no A honeycomb appears.

You need to know these few tips when baking egg tarts. When baking the egg tart shell, be sure to thaw it in advance. Place the egg tart in a baking pan and let it sit for a while until the inside of the egg tart shell dries, then pour in the egg tart water and bake it.

After the egg tarts are filled with water, the surface will be colored. At this time, you can switch to the lower heat mode and bake for about 15-20 minutes. Generally, you can also achieve the crispy bottom effect, but this is This method wastes energy.

When baking egg tarts, you need to pay attention to the baking time of the egg tarts. Before baking the egg tarts, you need to preheat the oven in advance, so as to ensure that the egg tarts are heated evenly after entering the oven.