Classic Original Egg Tart
Ingredients: light cream,egg yolk,white sugar,water,egg tart base
Recipe Recommendations
- egg tart base of 24
- egg yolk of 4
- light cream 250 grams
- water 70 grams
- white sugar 80 grams
- sweetening
- roast
- an hour
- simple
Steps for Classic Original Egg Tart
1
Add water and sugar to the light cream, soak in the microwave for 90 seconds, remove and stir until the sugar is completely melted, and cool for use.
2
Take a little milk liquid, sieve the flour, pour in, and stir with a spoon until there is no dry powder.
3
Beat the egg yolks with chopsticks.
4
Pour the egg yolk liquid and batter into the milk liquid.
5
Mix well with a spoon and set aside.
6
Preheat oven at 220C. While preheating, fill the bottom of the tarts with egg cream liquid, 70% full, with 12 pieces per plate, just enough to hold two plates.
7
After preheating the oven, place the baking sheet into the top and middle layers of the oven and bake for 25 minutes.
8
15 minutes in the middle, change the upper baking sheet to the lower layer, and the middle baking sheet to the upper layer. Because different ovens may vary, the temperature may vary, so pay more attention to the color of the upper layer during the roasting process and don't burn it. The Changdi 25B oven I use, 220C +25 minutes, temperature and time, is perfect.
9
Baked egg tarts.