No whipping cream, whole egg, simple, quick hand ~ healthy ~
Eggs, milk, white sugar, all mixed, fully stirred (no white sugar at home, my sugar powder, the effect is the same)
Filter the stirred egg liquid once (to prevent the egg liquid from bubbles and unmixed protein, lazy people can ignore this step)
Egg tarts do not need to be thawed, ready for ten, preheated in the oven, 180 degrees 5 minutes
The egg liquid is full, and the egg liquid is just filled with ten egg tarts.
After filling, the oven is baked, 180 degrees, 35 minutes (the smell of each oven is different, the specific time is mastered by yourself, according to the fire to adjust itself)
Oh, it’s baked, let’s eat.
After pouring the egg liquid into the oven, it must be stable. If the egg liquid sticks to the egg tart, it is easy to paste. The ingredients are simple, the operation is simple, the taste does not affect at all, and there is a family of choice, come on~