Egg tart (no cream version)
In the afternoon of the weekend, make some sweet egg tarts to treat yourself. Today's egg tart doesn't contain light cream. Light cream isn't very useful at ordinary times, and it's difficult to keep after opening, so I didn't buy it at home. I think the egg tart without cream tastes very good. It's not so greasy to eat more. Friends can try!1. You can choose how much sugar you like according to your own taste. If you like sweet, you can add a little more.2. Generally, low gluten flour is rarely used, but cheese flour is used. I don't have cheese flour at home, so I use what I have at home.3. Many baked egg tarts are burnt at last. The caramel on the surface is too strong. You can observe it at the edge of the oven in the last few minutes. If you find that caramel is starting, just turn down the temperature of the upper tube.
Step 1 . Pour pure milk into the pot, add sugar, and heat over low heat until the sugar dissolves.
Step 2 . Prepare the egg yolk and stir well.
Step 3 . Heat the milk and let it cool. Add egg yolk and stir well.
Step 4 . Add sifted low gluten flour to the milk, stir it evenly, and then the egg tart liquid is ready. (the purpose of sifting flour is to prevent the flour from clotting and dissolve it more finely.)
Step 5 . After mixing all the materials, sift the egg tart liquid again into another clean container.
Step 6 . Pour the egg tart liquid into the egg tart skin separately, don't pour it too full.
Step 7 . Preheat the oven for five minutes, put it into the oven and bake it. The upper and lower tubes are 200 degrees, and it takes 20 minutes. (the temperature and time of the oven depend on the situation of your own oven)
Step 8 . The baked egg tart is really attractive and full of fragrance.
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