There is no cream to make a delicious egg tart -- purple potato egg tart
When making Portuguese egg tarts, there are still some egg tarts whose skins have not been baked. It is not good to put them for too long. Try to finish them as soon as possible, so make them into egg tarts. When the cream is used up, make egg tarts without cream. Although they are not as fragrant as cream, they taste as good. This time I added some purple potatoes, which are delicious and beautiful.The lesson of the last time was not learned. The egg tart skin should be higher than the edge of the mold, because the skin will shrink when baking. The egg tart water cannot be too full and will expand. It is easy to flow out, and it is easy to scorch when flowing to the edge. Sobbing, failure.. But it tastes good.
Step 1 . Egg tarts, milk 80ml, eggs, 2 pieces of granulated sugar, 30g of water, 50ml of purple potatoes.
Step 2 . Pour the granulated sugar into boiling water to melt and cool.
Step 3 . Pour the milk into the sugar water and mix well.
Step 4 . Beat the eggs in a big clean basin.
Step 5 . Pour in the milk and beat evenly.
Step 6 . Sieve the egg tarts and you'll be ready.
Step 7 . Dip the egg tart skin with powder.
Step 8 . Use your thumb to pinch it evenly on the mold. It should be higher than the mold edge. If I pinch it too high, it will shrink when baking.
Step 9 . Add purple potatoes.
Step 10 . Pour in the egg tart water, and it will be enough to fill it with 7 minutes. I pour it a little full, and it will swell when baking.
Step 11 . Put the preheated oven into the middle layer of 210 degrees, and heat up and down for about 25 minutes.
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