It is said that egg tarts are the first lesson in baking, but this will actually mislead many people, after all, this refers to the egg tart skin bought. In fact, baking has been a lot of egg tarts in the past ten years, but it has never been recorded, because it feels simple, but in fact, there are still some important points to pay attention to to baking egg tarts. - Recipe can make 9 pieces.
By Lilifi 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Milk 100 g
Sugar 25 g
4 egg yolks
Light cream 65 g
Vanilla extract a few drops
Salt 1 g
<h2>Practice steps</h2>
1, tart peel in advance to remove thawed to soft, 210 degrees preheat oven, milk + sugar slightly heated stir thaw;
2、 Add egg yolk and stir well;
3. Add light cream and stir well;
4, add vanilla essence and salt and stir well;
5. Sift the tart liquid;
6. Uniformly packed;
7, the whole part is good nine points full, perfectly divided, the middle layer baked for 25 minutes.
8. ◆◆◆◆ The following is the finished product display ◆◆◆◆
9, finished product 1
10, finished product 2
11, finished products 3
12, finished product 4
<h2>Tips</h2>
△ To tart crispy, it must be thawed, otherwise it will be directly taken out and baked to the bottom of the tart liquid empty drum is still wet and soft; △ Must be packed until nine points or even very full, after baking will not collapse too low; △ Sieving to remove the stirred bubbles, the taste is delicate; △ If the heat is too high Tart liquid empty drum, the taste is old, too low skin and not crisp, different ovens have different tempers, to grasp their own, do not copy; △ About sugar reduction, there is a period of time I can not bake beauty spots, even if the last few minutes to the maximum temperature of the oven is not OK, Later, I finally understood that it was because the sugar content was low and it was not good to color, so don't reduce sugar, the egg tart is not sweet and not delicious.
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