Plum Egg Tart (Sour, Sour, Sweet and Sweet Egg Tart)

Published May 17, 2021 at 05:05am ET


Plum Egg Tart (Sour, Sour, Sweet and Sweet Egg Tart)

My son likes to eat egg tarts. Me too. We are small towns. Every time we go to eat KFC, we have to eat in a city tens of kilometers away from home. Suddenly I thought of doing it at home. I made the egg tart for the first time. It was very successful. The fragrance and taste were not the same as Texas. The most important thing is that it tastes good, unlike the egg tarts bought by some cake stores on the street, which tastes like a big, fishy egg, especially unbearable!

Food Material List

  • 1 Unsalted butter 100ml
  • 2 Pure milk 100ml
  • 3 White sugar (fine sugar) 20-40g
  • 4 Condensed milk About a spoonful
  • 5 egg yolk One

Operational steps

  • 1 When youre ready, you need sugar, and you need to thaw the quick-frozen tart skin 30 to 50 minutes earlier. When youre ready, pour the light cream + milk into a bowl with 100 ml + about two spoons of sugar. Heat and stir well in the water. The temperature here is better below 40 degrees Celsius. Just stir until the sugar melts, remember that the temperature is not too high at this time. Good!
    Plum Egg Tart
  • 2 Beat an egg, separate the yolk, do not want the egg white, one yolk is enough, with a special spoon to beat it evenly, at this time slowly like almost cooled milk cream inside, then slowly and completely stirred!
    Plum Egg Tart
  • 3 The third step is to preheat the oven, I use the entry-level cheap oven, preheat for 5 minutes at 210 degrees Celsius, so as not to let the egg tart skin absorb the egg tart liquid. After preheating the oven, the egg tart skin is placed on the baking tray, and the egg tart liquid (Hule) is slowly poured into the egg tart skin. 8-9 points are full. Personally, seven points full is a little bit less. At the end of the oven, its not full enough, either according to personal preferences. Adjust the temperature unchanged, time is 20 - 25 minutes, I use a simple oven regardless of the temperature.
    Plum Egg Tart
  • 4 25 minutes or so, I can watch the last few minutes of the egg tart slowly change color, become yellow and almost ready to come out of the oven, the last few minutes of the egg tart will have subtle changes, I think they are in the tickling, particularly interesting - finally, I temporarily cut a plum, to a special. Plum egg tart. Sour and sour, sweet and sour, strong milk fragrance, the house is full of this happy taste Oh - very successful, the first time to make egg tarts! Thank you for making me love baking! My son has been blessed with a good fortune since then
    Plum Egg Tart
  • 5 Another egg tart is also on the spot, crushing and sprinkling his sons Oreo biscuits on it, which has a different flavor!
    Plum Egg Tart
  • 6 Forget to say, there is another important link between the second and third steps. I am sorry to miss it. After the egg tart is stirred completely and evenly, it is filtered by a very fine sieve. (If you dont have a sieve at home, it is also possible to use one or two layers of cloth gauze to filter out the soybean milk. The same is true, just like filtering out the soybean milk when making bean flowers. One thing) Thats enough to be delicate and slippery
    Plum Egg Tart

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Healthcare food category

Afternoon tea 1, Oven recipes, Snack, Meat 1, Eggs, Minced garlic


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