Egg tart is a young western dessert. It appeared in Guangzhou at the beginning of last century and became popular in Hong Kong. It became the main product of most tea restaurants in Hong Kong in the 1950 s. It is different from the thick and crisp Portuguese tart brought by British Andrew in the 1980 s. Egg tart has thin skin and full filling, rich egg flavor, and is more like a round basin biscuit. Now egg tart is more and more abundant in types and forms and can be easily made at home, today, the bee card will bring you a tutorial on the production of egg tarts.

1. materials:

Egg tart skin 12

Egg yolk 4

Milk 100g

Bee Brand White Sugar 70g

200g whipped cream

2. practice process:

1. Put bee brand white sugar and milk into a vessel, stir evenly until the white sugar dissolves. After adding new auxiliary materials each time, stir evenly before adding the next item, and the range does not need to be too heavy;

2. Add whipped cream and mix again;

3. Add raw eggs and stir well;

4. Sift the egg tart liquid and pour it into a beaker. Sieving the egg tart liquid is a very critical process. It can consider a lot of particles and foam plastic that go out of the tart water, and finally obtain the extremely silky egg tart liquid. The eggs made with this kind of egg tart liquid will taste silky when bitten;

5. Prepare 12 egg tarts in advance, pour the egg tarts liquid into the egg tarts, and nine points will be enough;

6. Put it in an oven heated at 200 ℃ and bake for 25 minutes. It is better to turn on the oven 10 minutes earlier for heating. If it is a large oven, put it in the middle and high level. The oven under 30L is put in the bottom layer. The actual situation is clear according to the volume of its own oven.

If you want to know more about bee brand traditional craft sugar, please contact online customer service for consultation or move to Tmall, jingdong, pinduoduo official stores to buy, or call0774-5824061;0774-2037181;0774-2037180.

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