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!

Main Ingredients

• Main ingredient: frozen egg tart skin 12

Auxiliary Ingredients

• Whole egg 1
• egg-yolk yellow 4
• unsalted butter 120 g
• White sugar 60g
• Tart liquid: milk 120 ml

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;