The egg tart that children love to eat is very easy to make at home, without whipping cream, a few simple steps, and the milky fragrance is overflowing

The family version of [egg tart], a few simple steps, overflowing with milky fragrance, children love to eat, and mothers are worry-free

~♥~【Ingredients Required】~♥~

15 egg tart wrappers, 3 eggs, 220 grams of pure milk, 35 grams of sugar.

~♥~【Tools Required】~♥~

Egg beater/chopsticks, oven, electronic scale, strainer.

~♥~【Specific Method】~♥~

1. Prepare 3 eggs into a bowl, weigh 35 grams of white sugar/cotton sugar with your favorite electronic scale, and then use your diligent hands to use chopsticks or whisk to stir up and melt the egg liquid and white sugar.

2. After the white sugar is melted, add 220 grams of milk and continue to stir well. If you have a filter screen at home, you can dry the milk and egg liquid, and the egg tart will be smoother.

3. Preheat the oven in advance, and heat it at 200 degrees for 20-25 minutes (there will be a temperature difference in the temperature of each brand of oven, so this is a reference). Taking advantage of the preheating time, we put the tart skin in place, and use a spoon to scoop the milk and egg liquid into the tart in batches, not too full, basically 8 points full is OK. If you like the original flavor, don't add other ingredients, personal preference, I made a few cranberry tarts, the cranberries are slightly chopped and turned into the tart liquid.

4. Preheat the oven and carefully put the baking tray into the middle layer. During the baking process, remember to observe the tart in the last few minutes, if you like to eat a little burnt, you can bake it for a few more minutes, and if you don't like it, you can bake it for 20 minutes.

Finished product: The egg tart made in this way will also be milky, and my family and the girl will eat 5 for a while, and the small mouth will also praise the mother's craftsmanship. I bake 15 egg tarts in divided batches, if you only want to make 12, I will also give you a reference ratio, 2 eggs, 200 grams of milk, 30 grams of caster sugar.

Tips:

1. Eggs do not need to separate egg whites and yolks, and the ratio of eggs to milk is basically between 1:1.5 or 1:1.

2. White sugar is not easy to melt, so be sure to stir it for a while.

3. The middle of the egg tart tastes delicate and soft, and it is necessary to filter the egg mixture.

4. Observe the condition of the tarts in the oven in time for the last few minutes, especially for novices.