Learn an eye-catching afternoon dessert ~novice egg tart

Its also the first time to make egg tarts. Im quite satisfied with this taste and taste. Ill share it for the first time. The recipe is seen on the internet. It combines several methods, chooses the simplest one, and according to the limitation of its own materials, does not use electronic weighing, and makes the egg tarts that satisfy itself by feeling.

Food Material List

  • 1 Egg tart skin 11 only
  • 2 Unsalted butter Half box
  • 3 Pure milk 50g
  • 4 Powdered Milk 10g
  • 5 Yolk 2 only

Operational steps

  • 1 Light milk half box + pure milk 100g + sugar heated in water until sugar completely melted.
    Breakfast milk still has a few mouthfuls, but would not like to open a large bag, so we added a little water and most of the bags of milk powder (16g package), and the improved taste is good.
  • 2 In step 1, the raw material is aired to room temperature or slightly warm, then two yolks (the water temperature is too high to make the egg flower) are added and beaten well.
  • 3 Sieve low gluten flour and mix evenly. (This step is rather laborious. Maybe my sieve hole is a little big and there are always small particles when I mix the flour.)
  • 4 Egg tart liquid with all raw materials needs to be sifted 1-2 times and then served with egg tart skin for 7 minutes.
  • 5 Preheat the oven at 220 degrees for 5 minutes. After putting in the tart, it will be ready in about one or tow centimeters.


Having brewed the egg tart for a long time, I finally have time to practice it. In fact, I bought an egg tart skin, which is equivalent to only 13 workloads left. That is to process the egg tart water and put it in the oven.
Originally my small oven was 9L, so it was always burnt, which made people very depressed. We received a 23L medium oven for Christmas. Make it work! There is no black skin anymore ~

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