How to make your own egg tart liquid, how to make your own egg tart liquid?

Here's how to make the egg tart liquid:1. Pour the caster sugar into the milk and stir until the sugar dissolves.

2. Pour the stirred milk into the egg yolk and stir, stir well, add the whipping cream, and continue to stir.

3. Sift the stirred batter through a sieve.

First, knock down 3-4 eggs and add 200g of pure milk to the yolk; Then add another 35g of condensed milk to the egg yolk and milk; Add 15g of white sugar, and if you like to eat sweeter, you can add more sugar; Whisk together the egg yolks, milk, condensed milk and granulated sugar; Be careful to stir well when stirring.

The egg tart liquid is about 300ml, 1 egg tart is exactly 15ml, there is no ready-made powdered sugar, you can use a food processor to grind the sugar into powder.

68 grams. 16 grams.

59 g 909

kcal. The fat content is high, ** beauties pay attention

Ingredient list Add to the purchase list.

10-30 minutes |Cutting piers (primary).

120ml of whipping cream, 80ml of pure milk, 3 egg yolks, 45g of powdered sugar, 10g of cake flour

Cooking steps: Step 1 8

Separate the yolks. Step 2 8

Preparation of materials. Step 3 8

Pour in the creamy milk, egg yolk powder, sugar powder and mix well.

Step 4 8.

Sift in the powder and mix well.

Step 5 8.

The tart liquid is finely sieved (be sure to sift!) ）

Step 6 8.

Finish. Step 7 8

Ready to use. One last step.

I poured it into the roast.

The rigorous recipe of egg tart liquid must be well collected.

Ingredients: 3 eggs, 30 grams of sugar, 30 grams of condensed milk, 120 grams of milk, 120 grams of whipping cream, 30 grams of tart skin (sold at the supermarket at night).

Operation steps: 1. Prepare all the ingredients, pour sugar and milk into the basin; Add the condensed milk, pour in the whipping cream and stir until completely combined, crack the eggs into a cup and stir well with an egg whip.

2. Add it to the milk mixture in batches, and stir well each time.

3. After all the ingredients are added, filter the egg tart liquid 1 or 2 times.

4. Let the cover stand for about 20 minutes, and pour the standing egg tart liquid into the tart skin for about 9 minutes.

5. Put it in the lower layer of the preheated oven and bake it at 220 degrees: bake for 20 25 minutes. When the time is up, take out the baking sheet and you're done.

Ingredients:

10 egg tart wrappers + 200ml of pure milk + 5 eggs + appropriate amount of white sugar + appropriate amount of whipping cream;

Steps: 1. Spread the tray with grease separator paper and put the egg tart skin in turn to let it thaw naturally.

2. Next, prepare egg tart liquid, 200ml of pure milk, 5 eggs, an appropriate amount of white sugar, and you can also add an appropriate amount of whipping cream, but I didn't add it this time.

3. Pour the milk into the pot, add the white sugar, and slowly heat until the sugar is completely melted, then turn off the heat, be careful not to let the milk boil.

4. Use an egg separator to separate the egg yolk from the egg white, and beat them in turn with a hand mixer.

5. Pour the egg yolk liquid into the warm milk and stir well, then pour the egg white liquid into it in turn and stir well, and then filter it through a strainer more than three times, without bubbles, the egg tart liquid is ready, this amount can make about 18 egg tarts.

6. Turn on the oven and heat it up and down 200 degrees, turn on the circulating air function and preheat it for 10 minutes, and at the same time preheat the oven, put the egg tart liquid into the egg tart skin in turn, and it will be nine minutes full.

7. Put the baking tray with the egg tarts in the middle of the oven at a temperature of 200 degrees for 25 minutes.

8. The egg tart is freshly baked!

The rigorous recipe of egg tart liquid must be well collected.

Here's how to make the egg tart liquid:

1. Beat 2 [eggs] into a bowl and stir, add [white sugar] and [condensed milk] (no condensed milk can be added) and stir thoroughly, add [milk] and [light cream] and stir thoroughly, and then strain it with a sieve.

2. Beat 4 [egg yolks] into a bowl and stir, add [white sugar] and [condensed milk] and stir thoroughly, add [milk] and [light cream] and stir thoroughly.

3. Put the [egg tart skin] in the baking tray (if you want to eat various egg tart flavors, you can put chocolate, durian, diced yellow peach, honey bean, blueberry, strawberry jam and other fillings in this step), and pour the prepared [egg tart liquid] into 8 minutes.

4. Send it to the preheated oven, put the upper and lower tubes at 180-200 degrees, and bake it for 20-25 minutes.

Homemade egg tart liquid is relatively simple, just follow me in four steps

Prepare the footage:2 eggs, 1 bottle of 250ml pure milk.

Steps:

1.Crack two eggs in a bowl as shown below. Then use an egg drawer to stir the eggs well.

2.Pour the eggs into plain milk and add the condensed milk, as shown below. Stir again to combine.

3.Strain 2-3 times with a fine sieve as shown below. Remove the coarse bits to leave a smooth egg milk.

4.In this way, the tart liquid is ready!! As shown in the figure below.

The egg tart liquid I usually make is original, with no added sugar and other jams.

If you have children or eat sweet egg tarts, you can add 20g of sugar (or jam) in the second step above and stir together with the condensed milk to make it sweeter. So adjust it according to your taste.

Because there will be some egg yolk in the egg mixture that is not easy to break up and affect the smoothness, it is recommended to filter it 2-3 times in the place of the third step above, so that the taste will be better!

Ingredients: 90 grams of milk, 130 grams of whipping cream, 20 grams of caster sugar, 3 egg yolks.

Steps: 1. Pour the milk and sugar into a small bowl.

2. Then stir well.

3. Then add the whipping cream.

4. Continue to stir well.

5. Then pour in the egg yolk.

6. Then stir well.

7. Finally, sieve the stirred egg tart liquid.

8. Sieve twice.

Hello! The recipe of the egg tart liquid is super simple, not complicated at all, you can mix it yourself, and the baked egg tart is crispy and tender and super delicious.

Ingredients: 9 tart wrappers. Recipe for egg tart liquid: 3 egg yolks, 1 carton of 250 grams of milk, 2 tablespoons of sugar.

Steps: Step 1: Put the egg carton pure milk for later use, separate the yolk and egg white of the egg, and the egg white can be used for other purposes.

Step 2: Beat the egg yolk with chopsticks, add milk and sugar. Remember to stir the yolk first, then pour in the milk, so that the yolk will melt in the milk, if you stir the yolk later, the yolk will float unevenly.

Step 3: After mixing, strain it through a small sieve so that the tart liquid will be more delicate. It's a simple blend that doesn't need to be weighed, but the taste and texture are absolutely good.

Step 4: When the tart liquid is ready, put the tart crust on a baking tray and scoop the tart rind into the tart crust with a spoon.

Step 5: Eight points full is fine, not too full, easy to overflow.

Step 6: Preheat the oven at 200 degrees for 5 minutes, put it in a baking tray and adjust the temperature to 210 degrees for about 10 minutes.

This egg tart is simple to operate, very suitable for novices, not easy to fail, crispy and tender, especially delicious, friends who like it quickly collect it!

Prepare a small saucepan and stir and melt with sugar and milk. Be sure to melt the sugar, melt it off, and then it will be good in the later production. If it doesn't melt, it will cause problems when making it.

When this part is finished, separate the egg whites and yolks from the eggs, and stir, be sure to stir thoroughly. Then add the milk, stir, be sure to stir well, so that it can help the body well, and then strain it through a sieve. In this way, you can prepare the most meticulous ones.

This removes the nutrients from the tart. Because the bubbles inside the egg tart will affect it. Therefore, you should be very careful when making the egg tart liquid, and pour the egg tart liquid into the tart skin.

Then put it in the roaster or in the oven. After reaching a certain temperature and time, it can be eaten. Very tasty, tasty and can be made by yourself.

Preparation of egg tarts.

The method of egg tart is relatively simple, when making the egg tart, you must only make eggs, milk, white sugar for a stirring, after stirring, put in the corn kernels and pour them into the tart skin, which can be better steamed directly, which can help it taste more delicious. This can still help the body very well, so that the body can get such protein nutrition can be very good, so that the body needs such nutrition. But he can make it himself, you can put a layer of tin foil outside, put the tart liquid directly in the steamer, oven, and then put in some fruit pieces.

After buying a new car, a car owner in the United Kingdom was worried about being stolen, so he thought of pasting a film on a scrapped car and disguising it as a scrapped car. For smart car owners, the car film can not only protect the new car, but also prevent theft, killing two birds with one stone. Today, I will also share with you the making of egg tarts and pastries, this time I will introduce whole egg tarts, which can maintain the taste of egg tarts without wasting eggs.

Ingredients: Milk: 100g; caster sugar: 25g; Whole eggs: 2 pcs; whipping cream: 65g; Egg tart crust: 10 pcs.;

Steps: 1. Place the basin on the electronic scale and pour in the milk;

2. Add caster sugar;

3. Add two whole eggs;

4. Whip evenly with a manual whisk;

5. Add the whipping cream and beat again;

6. Sift the egg tart liquid and pour it into a measuring cup;

7. Pour in the tart crust and fill it for nine minutes;

8. Put it in the preheated oven 200, and the baking time is 30 minutes.

Tips: Choose a medium size egg with a tart liquid of about 10 tarts.

Simple pastry making - whole egg tarts, have you learned if you like baking? Of course, you can't learn it just by looking at it, so grab your baking tools and get started! Treat yourself to a busy day at work, and make simple tarts at night to treat yourself to the hard work of the day.

Bakery enthusiasts want to make fast-paced, hard-working people stop and enjoy their food with delicious and healthy bakery products.

Prepare ingredients: 200 grams of milk, 2 eggs, 10 grams of condensed milk Step 1, first beat 2 eggs in a bowl and beat evenly with an egg whip, as shown in the figure below

Step 2: Pour in the milk, add the condensed milk, and stir well again, as shown in the figure below

Step 3, then filter 2 times, as shown in the figure below

Step 4: The final filtered egg tart liquid is ready to use, as shown in the figure below

Ingredients: 2 eggs, appropriate amount of milk.

Excipients: Appropriate amount of condensed milk.

1. Beat two eggs.

2. Half a bottle of pure milk is heated! If you don't have condensed milk, you can use Wangzi milk. The flavor of Wangzai's milk kills everything, add two spoons of sugar and stir well.

3. Pour the milk into the eggs.

4. Add two tablespoons of condensed milk.

5. The eggs were not beaten before, and there are egg whites, and they should be filtered three or four times.

6. After filtration, you can get homemade egg tart liquid.

1. First of all, knock down 3-4 eggs and add 200g of pure milk to the egg yolk;

2. Then add 35g of condensed milk to the egg yolk and milk;

4. Stir the egg yolk, milk, condensed milk and sugar together with a whisk;

5. When stirring, pay attention to stirring evenly, generally stirring to the state shown in the figure below.

Ingredients: 50g of whipping cream, 40g of milk, 20g of caster sugar, 1 egg yolk, 5g of low-gluten flour, 5g of condensed milk (negligible), 6 finished egg tart skins.

Steps: 1. Pour the whipping cream and milk into a bowl, then add 20g of caster sugar and 5g of condensed milk, then heat and stir until the sugar is dissolved.

2. After the sugar is completely dissolved, cool until it is not hot, and add a separated egg yolk.

3. Add the sifted cake flour and stir well to complete the egg tart liquid. I make 6 of them at a time, and the bowl is a bit big, so it seems that there is little tart liquid.

4. At this time, the tart skin is also thawed, pour the tart liquid into the tart skin with a spoon, and it will be seven minutes full, otherwise the liquid will expand beyond the height of the tart skin when baking.

5. Medium oven at 220 degrees for 25 minutes. Ovens have different temperaments, so it's a good idea to observe the puff pastry and coloring in the last few minutes. It would be nice to have a caramel color.

egg tart (egg tart) is a Western-style pie filled with egg milk; In Taiwan, it is called egg tart, and "tart" is a transliteration of the English "tart", which means a pie with an exposed filling (a pie with a crust covered on the opposite surface and a sealed filling) (pie); Egg tarts are filled with egg pulp"tart”。

Crispy and soft, it is easy to take two or three bites of a Portuguese egg tart, each with an average calorie of about 300 calories, while the calories of an ordinary bowl of rice are 280 calories, so you eat a Portuguese egg tart has more than the calories of a bowl of rice, if you weigh about 60 kilograms, snap a pop for 5 minutes to eat three egg tarts, you have to jog for an hour to burn these calories.

But egg tarts are different from rice, which mainly comes from carbohydrates, while egg tarts come from more than 60% fat, although the calories are about the same, you eat a lot of oil, and you don't feel full right away, and you will take one bite after another.

And among these fats, saturated fatty acids account for 56%, and experts recommend a diet to prevent cardiovascular disease - fat accounts for less than 30% of total calories, and saturated fatty acids do not exceed one-third, so the composition of egg tarts is very bad for cardiovascular health.

As the saying goes, eat less and taste more. Few people can resist the deliciousness of egg tarts, so it's important to keep in mind that the aftertaste is endless.