The egg tarts outside have risen to 6 pieces! Super expensive and don't know what to put, or do it at home. I saw a lot of recipes on the Internet, but there was always a paste, the fire was too big, the skin was sag and still succumbed. After debugging a few times, I finally found the best method for my own oven!
Mix milk, whipped cream, white sugar, condensed milk, put in a microwave oven for 2-3 minutes, stir until the solution is completely mixed (like a thicker, whipped cream and egg yolk can be put a little more). Let cool
The egg yolk is broken up. Add to the cooled mixed solution and mix well
Egg tarts need to be taken out in advance to thaw
Pour in the egg tart (don't pour too much, control at 7:8)
The oven is preheated to 190 degrees. The middle layer is up and down for 8-10 minutes. Then put it on the lower layer and bake for 3 minutes. Note: Everyone's oven is different, so be sure to watch it while baking. When the skin is slightly yellow and the egg tart is solidified and hardened, you can switch to the lower layer and bake it under the fire.
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The first stove has not been photographed as usual, this is the second furnace
Baked 18, I only eat two ????
Be sure to bake for a few minutes on the lower layer. The time is based on your own oven, otherwise the bottom of the tart is not cooked. In the case of large egg tarts or a large number, you can bake for a few more minutes. Old oven temperature can be adjusted to 200-210 degrees