Bean paste egg tart
At home, we usually eat more original and Portuguese egg tarts; When making bread the night before, I left some egg yolks and bean paste in the refrigerator. I thought I would put some bean paste in the egg tart. I don't know how it tastes?When mixing the tart liquid: considering that the bean paste is sweet, the amount of white sugar and condensed milk is reduced. When the bean paste egg tart is baked out of the oven, I can't wait to taste it. Wow: it's so delicious. I bite it down. The delicate tart liquid is mixed with mellow bean paste. It feels great1. Tarting liquid: you can increase or decrease the formula according to your preference, such as adding light cream, low powder, cheese powder, etc2. It is necessary to sift the mixed egg liquid and let it stand. The egg tart produced in this way tastes better and more delicate3. Oven time and temperature depend on your own oven
Step 1 . Roughly stir the eggs and pour in the milk
Step 2 . Stir well and add sugar
Step 3 . Reentry condensed milk
Step 4 . After stirring evenly, sieve the tarting solution twice
Step 5 . Cover the sifted tarting liquid and let it stand for 15 minutes
Step 6 . Prepare the tarts and put in a proper amount of bean paste
Step 7 . Pour in the static tarting liquid
Step 8 . 8-9 minutes is enough
Step 9 . Send it to the lower layer of the preheated oven: fire up and down at 220 degrees, and the oven will last for 20 ~ 25 minutes
Step 10 . Pay attention to the surface of egg tart in the last few minutes
Step 11 . Take out the baking pan, and the bean paste egg tart is perfect
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