Recipe: Portuguese egg tarts (super crispy in the skin)

Home Cooking Recipe: Portuguese egg tarts (super crispy in the skin)

Notes:

There are a lot of tarts in the kitchen. I also made a lot of different recipes. I always liked the recipe of the KFC whole egg version. The recipe is really delicious. I personally think that the filling is too tender and too tender. It is very slippery in the mouth. It seems that there is no good feeling at all. (˶ ̫ −̫ ̅᷅˵) I tried the whole egg version later, but the result is that the filling is too solid and not smooth. The frozen tart will have a slightly sour taste. I asked the Hong Kong master, how to remove the sour taste, and thus changed the current recipe ~ baked out the skin is very crisp and crisp, the inset is tender but there is a sense of presence (◡ູ̈) ◞ and the cream is also used Very convenient ^_^ If you like to eat egg tarts, try it out too! Although it is very simple to make egg tarts, but it is delicious. The details can not be ignored. Please read my recipe carefully. Thank you ^_^

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare the egg liquid: 2 whole egg tarts, 1 egg yolk, and spare milk. Pour milk, whipped cream, fine sugar, condensed milk, stir while stirring, without boiling. As long as the condensed milk is completely melted, it can be

    Prepare the egg liquid: 2 whole egg tarts, 1 egg yolk, and spare milk. Pour milk, whipped cream, fine sugar, condensed milk, stir while stirring, without boiling. As long as the condensed milk is completely melted, it can be

  2. Home Cooking Recipe: Slowly pour the heated liquid into the egg mixture. Stir and stir. After adding all the liquid, add a little custard powder and mix well.

    Slowly pour the heated liquid into the egg mixture. Stir and stir. After adding all the liquid, add a little custard powder and mix well.

  3. Home Cooking Recipe: Mix the good egg tarts through the sieve, only sift more than 2 times. After sifting, pour into the measuring cup and take out the quick-frozen egg tart from the refrigerator. Pour the egg tart into the tart, and the image can be filled in 8 minutes. The egg liquid is full and only 14 because I crushed a skin, so the egg liquid poured more than full = ͟͟͞͞ (꒪⌓꒪ *)

    Mix the good egg tarts through the sieve, only sift more than 2 times. After sifting, pour into the measuring cup and take out the quick-frozen egg tart from the refrigerator. Pour the egg tart into the tart, and the image can be filled in 8 minutes. The egg liquid is full and only 14 because I crushed a skin, so the egg liquid poured more than full = ͟͟͞͞ (꒪⌓꒪ *)

  4. Put it in the bottom layer of the preheated oven at 220 °C. It is clear that the middle layer is the bottom layer. The purpose is to bake the egg tart with the bottom fire. This can remove the sour taste in the quick-frozen egg tart and is very crisp! If your oven is inside 4 layers, I feel that the bottom layer will be too close to the bottom fire, you can put down the second layer, my oven has only 3 layers, the bottom of the heating tube is built in, so I put the bottom layer directly! Bake for 25~30 minutes, depending on your own oven! The basic surface is caramel color just fine!

  5. Take it out and let it cool, you can eat it! Very delicious!

Tips:

The amount in the square is exactly 15 frozen egg tarts with Nestle whipping cream 250ml. The temperature of the oven is just 220°C. So the temperature in the square can be adjusted according to the oven of your own. The custard powder can be adjusted without adding it. It’s added to the citron that I use for the egg tart Pioukun, always eaten, delicious! Egg tart can be prepared one night in advance. The next day the refrigerator will be a little thicker. Just stir it a little. It doesn't need to be thawed. It is baked directly. This saves a lot of time!


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