Portuguese egg tarts
By VicentaLakin
Recipe Recommendations
- light cream 120 grams
- milk 94 grams
- sugar 54 grams
- egg yolk of 3
- low powder 10 grams
- condensed milk 10 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Portuguese egg tarts
1
The egg tart skin is thawed at room temperature in advance.
2
Mix the light cream, milk, fine granulated sugar, and condensed milk, heat and stir slightly until the granulated sugar dissolves, and cool until it is not hot.
3
Add egg yolks and stir well.
4
Sift in low-gluten flour and stir well.
5
Sift through it.
6
Spoon the egg tart liquid into the tarts film, making sure to fill it with 70 to 80 percent full, but not too full, because the tarts will expand after roasting! (I'm a little full here)
7
Preheat the oven, put into the oven, at 220 degrees C, 25 minutes, and bake.