Portuguese Egg Tart
Today, let's have a ready-made Portuguese egg tart! It is said that it is a ready-made version, because the Portuguese tarts are bought now, and only a tarts water can be adjusted. Because the process of this crisp tart is complicated and complicated, you can't master it after demonstration. Let's learn how to mix Portuguese tart water first! The reason why the color of this Portuguese tart is so uniform is that this ACA Yue oven (ato-bb38ht) adopts imported temperature controller and double mirror glass, so the temperature deviation is very small and the color is uniform!1. The white sugar must be stirred and melted, or the baked egg tart will have a bad taste;2. Be sure to use Nestle light cream, because the focus of the egg tart is the most obvious when the Nestle light cream is baked, and the coloring is more beautiful;3. Eggs must be beaten into egg liquid first, which is more conducive to mixing, and the tarting liquid is more delicate;4. The tart liquid must be filtered to remove bubbles and impurities. The egg tart is delicate and refreshing;
Step 1 . Pour milk and sugar into a large bowl and stir until the sugar dissolves;
Step 2 . Add light cream and stir well;
Step 3 . Beat the egg yolk and the whole egg into egg liquid and pour it into step 2 to stir evenly;
Step 4 . The tarting liquid is sieved to separate small particles and impurities that are not evenly stirred;
Step 5 . Pour the prepared egg tarts into the tarts respectively, and fill them to 7 points
Step 6 . ACA brand ato-bb38ht oven is preheated at 230 degrees, heated at 230 degrees, heated at 200 degrees, and in the middle layer;
Step 7 . Bake for about 25 minutes, the egg tart surface appears focus and the egg tart bottom turns golden!
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