Portuguese Egg Tart enchantress vague

Published Jun 28, 2021 at 15:02pm ET

For the first time, adding condensed milk on the basis of others, the taste is different! The smell of eggs almost disappeared. I measure a lot because I dont have scoops and other tools like electronic scales and I dont have any! So its multiplied! And the endless egg tart water can be frozen and used directly next time! No problem within 7 days. Milk and butter are bags and boxes! So no amount is needed.

Food Material List

1 egg-yolk yellow 6
2 Fresh milk Two hundred and forty
3 Unsalted butter Two hundred and forty
4 Authentic egg tart skin Some
5 Condensed milk 30g
6 Granulated sugar 32g

Operational steps

1 Milk, light cream, refined milk, sugar 32g, stirring evenly can be slightly heated, or not heated.
2 Egg yolk 6 best separated, stirring evenly into the pre-made milk pot, remember to add egg liquid must be stirred and stirred upside down!
3 Put the finished egg tart skin into the baking tray and fill it with egg tart liquid! A full eight points is enough. The finished egg tart skin is generally available in cakes, baking products and online.
4 Put it in the middle of the oven! My beautiful oven, 220 temperature! Medium layer. Hot up and down tubes for 20 minutes! If you want to eat heavy caramel, you can also wait for 3 minutes after the oven.

Tips

Im really happy to make it once!

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