Materials
2 egg yolks
Whipping cream 80 grams
8 Portuguese egg tart crusts
Pure milk 100 grams
Hand remnants of the party ~ no "honeycomb" puff pastry egg tart practice
1. Two egg yolks, no egg whites, add 80 grams of whipping cream, 100 grams of pure milk, stir well.
2. Sift the tart liquid 3 times, 3 times, 3 times! The more times there are, the egg tart liquid can be delicate and the taste will be better.
3. Please don't take out the tart skin in advance to thaw, take it out in advance, the egg tart skin will not be crispy after it is cold. Pour 9 minutes of tart liquid into each one.
4. Preheat the baking box at 190 degrees and bake at 190 degrees for 30~32 minutes. Look at the final coloring, the egg tart liquid must have a focal spot to qualify.
5. Drip, drip, drip, it's time. It's out
6 The skin is crispy and the inside is tender, and it is served