If you're out and about bringing some snacks, or when you're entertaining at home, try a Portuguese tart
【Ingredient Preparation】:
Egg tart solution:
1: 2 eggs
2, caster sugar: 33 grams
3: Light cream: 220g
4, milk: 150g
Tarts: 30 small, 16 large
【Procedure steps】:
1: Take out the tart and thaw it first, and start making the egg tart liquid.
2: Beat the eggs, beat them with chopsticks, try to stir well, but don't overdo it.
3, pour milk and sugar into the milk pot, heat on low heat, until the sugar is completely melted, tilt the pot body, the bottom of the pot can be sugar-free particles, do not need to boil.
4: Let cool slightly, pour into the light cream and mix well.
5: Add the beaten egg mixture and stir well.
6: Adjust the heat temperature of the oven to 210 degrees in advance, and pour the adjusted egg tart liquid into the tart skin, each eight or nine points full.
7, poured into the tart night tart should be sent to the oven immediately, not for too long.
8, the lower layer of the oven, up and down the fire 210 degrees baked for 25 to 30 minutes, the temperature of each oven is different, find out the temperature of their own oven for appropriate increase or decrease.
9, the last few minutes to keep watching on the edge of the oven, baking until there are obvious caramel spots on the surface of the egg tart can be baked.
10, just out of the oven of the Portuguese tart is particularly hot, do not let the child eat, to be put until there is still some residual temperature to eat the best.
Take a bite, crispy on the outside, tender on the inside like pudding, with a strong milk aroma, crisp and fragrant, eat and want to eat, can't stop the rhythm.
Sweet fruits such as mangoes or blueberries can be added for another flavor.
Go out to play, feast guests, must be fast snacks, it is recommended that people choose small tarts when there are many people, which will not cause waste.
Tips:
1, tart skin poured into the tart liquid should be sent to the oven immediately, not to stay too long, so as not to penetrate into the tart skin after baking is not crispy.
2, remember not to seal when packing, especially when just baked, the skin will be simmered.
3: The leftover tart can be sent to the oven at 160 degrees Celsius the next day and re-baked for 8.10 minutes, and the tart after baking is still crispy.
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