1. Prepare the egg tarts for a little softening at room temperature.r2, pour the milk into the milk pot and heat it. Add the sugar and slowly stir it with a small spoon to melt it until it has no sugar particles. Cool it to 40 degrees from the fire. At this time, the oven is preheated at 190 degrees (my oven is long, the temperature is high).r2, the eggs are beaten with a manual egg beater, and more will make it more delicate.r3. Sift the beaten egg liquid and sift it several times. The finer the egg tart and the taste, the better.r4. After the milk is cooled, mix well with the sieved egg liquid. Sift again to make the egg tart smooth and free of air bubbles.
5. Put the softened egg tart into the baking tray and pour the egg tart water for 8-9 minutes.
6, put the lower layer of the oven, the oven fired 190 degrees, under fire 200 degrees, baked 25--30 minutes, the last few minutes to observe the coloring situation, the emergence of coking (that is, spots) can basically be baked!
It’s hot and delicious, it’s very good! ! !
1, each oven temperature difference, according to their own oven temper to choose the appropriate time and temperature, the temperature and time in the recipe is only based on my own oven temperature as a reference. My oven is the long CKTF-25G, the temperature is too high. 2, I did not make egg tarts, bought 18 pieces of egg tarts from the seven brothers of Antelu. 3, personally feel that the amount of sugar is just right, can be increased or decreased according to personal preferences.