Traditional egg tarts
By VicentaLakin
The key to making the traditional egg sap is to get the egg sap ready and the temperature of the oven accurate
Recipe Recommendations
- sugar 50g
- eggs 75g
- water 150g
- egg yolk one
- milk 15g
- egg tart skin several
- sweetening
- baking
- an hour
- ordinary
Steps for Traditional egg tarts
1
You boil the water, you add sugar, you mix it to melt, and then you hang it cold
2
You mix the eggs and the yolk, and then you mix them with cold sugar
3
And finally, milk
4
Sift the mixed egg fluid
5
Scratch the bubble in the egg fluid with a spoon so it's as clean as the top map
6
Put the egg fluid in the skin, and be careful that the weight of each egg pick is even
7
7. The oven is set to heat up and down, 220 degrees, preheat to red, place the egg tatter in the middle and bake for 20 minutes, where it is baked until 10 minutes, turn the whole egg tampons around, so that the egg tampons can be evenly baked, and then the oven can come outTraditional egg tarts Make Tips
1. IF ALL OF THIS IS EGG AROMA MADE OF YOLK, THE COLOR IS DIM AND THE EGG ACREAGE IS NOT YELLOW ENOUGH, SO A YOLK NEEDS TO BE ADDED TO THE COLOR, AND IF YOU DO NOT MIND, THE WHOLE EGG CAN BE USED. THE TEMPERATURE OF THE OVEN NEEDS TO BE VERY ACCURATE, AND IT IS RECOMMENDED TO USE AN ELECTRONIC OVEN THAT CAN CONTROL TEMPERATURE INDEPENDENTLY