How to make milk tarts, how to make milk eggs tarts

Ingredients: 2 eggs, 120 grams of milk, 60 grams of caster sugar.

Excipients: 19 quick-frozen tart crusts.

Steps:1Stir the fresh milk + caster sugar until completely dissolved, while preparing the eggs;

2.After beating the eggs, pour them into the milk in 3 times, mix well after each pour, and then pour them into the next time;

3.Stir until the milk and egg mixture are well mixed until the tart is washed;

4.Sieve the egg mixture for the first time to sieve out the excess egg bubbles;

5.Sieve the second time until the egg liquid becomes pure and smooth;

6.Let the sifted egg wash stand for 10 minutes while preheating the oven on 220 degrees for 10 minutes;

8.Bake in the lower layer of the preheated oven on 220 degrees for 20 minutes.

Cooking skills: 1. Friends who like sweetness can increase the amount of sugar, this one is not too sweet 2, the egg liquid is best sieved 2 times and let stand for 10 15 minutes, it will be very smooth when baked 3, the freshly baked egg tart should be slightly cooled and eaten again, otherwise it will be hot.

Tart crust: 125 grams of butter, 180 grams of low-gluten flour, 50 grams of white sugar (it should be powdered sugar, I don't have it).

Tart water: 100 grams of milk, 35 grams of sugar (it is said that it is good to add some condensed milk, but I am afraid that Duoduo will not be able to eat, so I did not add it).

Of course, the tart crust and tart water are shared with eggs, it should be 4 egg yolks, and I think the egg whites are wasted, so I used two whole eggs.

Method: 1. Defrost the butter in the microwave for half a minute.

2. Beat the thawed butter with sugar.

3. Beat the eggs well, take a quarter, add to the butter and continue to beat well.

4. Pour the low flour into the butter and knead into the dough.

5. Heat the milk in the microwave on high heat for half a minute.

6. Stir the sugar in the milk.

7. After the milk is slightly cool, pour the rest of the eggs into it and stir well, I beat it with a whisk to reduce the viscosity in it as much as possible.

8. Strain the stirred milk through a small tea mesh in a teacup (refer to the method of steaming in a tea bowl) to ensure the tenderness of the tart water.

9. Divide the kneaded dough into 12 equal portions (preheat the oven at 200 degrees at this time), knead each part into small round balls, and press evenly in the egg tart mold.

10. The tart water was poured into the tart skin, and I poured eight points full with reference to the online statement, but for some reason it didn't swell, and I felt that it should be okay to pour ten full.

11. Bake in the preheated oven for 15 minutes, cover it with oil paper and continue to bake for 3 minutes, it is said that it is to prevent the tart from water, but I feel that the color is not enough after baking, and it may not be covered well, more like a Portuguese egg tart.

Ingredients: 2 egg yolks, 2 flying pie crusts, 60ml of whipping cream, 60ml of milk, 10g of white sugar (this amount makes 6 egg tarts).

Method: 1. Egg yolk, whipping cream, milk, and white sugar are stirred well, preferably sifted, and then put in the refrigerator.

2. After the crust is softened, stack the two sheets together and roll them out slightly.

3. Roll up and refrigerate for 10 minutes.

4. Cut the crust into small pieces and stack them on top of each other.

5. Dip flour on both sides, press a slightly thinner skin into the egg mold, and pour eight minutes full of egg liquid into each tart skin.

6. Oven at 220 degrees for about 25 minutes.

In terms of practice, many students have said that it is good, but the microwave oven is still not as good as the oven. The egg yolk should be diluted well, or it should not be tender. The reason for the lack of swelling should be that the timing is not properly controlled, and the milk is best boiled and must be cooked over a simmer.

1. Ingredients required: 250 grams of pure milk, 40 grams of caster sugar, 2 eggs.

2. Pour 2 eggs and 40 grams of caster sugar into the bowl, mix well with a manual whisk, and do not use excessive force when stirring, otherwise the egg liquid will rush into the air.

3. Then pour 250 grams of pure milk into the egg wash basin, continue to mix evenly, mix well, and then filter it through a mesh sieve.

4. Then put the tart crust in the baking tray, pour the finished tart liquid into the tart and divide it to the fullest. If you can't bake it on one plate, you can bake it several times more than once. At this point, the oven is preheated to 200 degrees.

5. After the oven is preheated, send the baking tray to the middle layer of the oven, bake at 190 degrees for 20 minutes, and then turn to 210 degrees for 8 10 minutes.

Summary. Use pure milk or whole milk to make egg tarts, and if you are worried about the high heat, you can use low-fat milk to make it, and it is better to use whole milk, which is full of milk flavor and more delicate taste. Whether the egg tart is delicious or not, the most important thing is the egg tart liquid, the preparation of the egg tart liquid is also a technology, the egg tart liquid is not white, as long as the egg yolk is beaten when the egg is beaten, and then pour milk and an appropriate amount of sugar into the stirring, the egg tart liquid is made.

Use pure milk or whole milk to make egg tarts, and if you are worried about the high heat, you can judge Huai Huai to use low-fat milk to make it, and it is better to use whole milk, which is full of milk flavor and more delicate taste. Whether the egg tart is delicious or not, the most important thing is that the egg tart digs the skin of the blind friend liquid, and it is also necessary to prepare a good egg tart liquid, the egg tart liquid is not white, as long as the egg yolk is beaten when the egg is beaten, and then pour milk and an appropriate amount of sugar into it and stir, the egg tart liquid is done.

Use pure milk or whole milk to make egg tarts, if you are worried about the high heat, you can use low-fat milk to make it, and it is better to use whole fat milk to judge Huai, which is full of milk flavor and more delicate taste. Whether the egg tart is delicious or not, the most important thing is the egg tart liquid, adjusting the skin to make the egg tart liquid is also a technology, the egg tart liquid is not white, as long as the egg yolk is poured into the egg yolk, and then pour milk and an appropriate amount of sugar into the stirring, the egg tart liquid is done.

Egg tarts are made with plain milk, whole milk, and low-fat milk. Put the crust into a small bowl-shaped cake tin, then pour in the egg mixture of sugar and eggs, and put it in the oven. The roasted tart is made of crispy crust on the outside and a sweet yellow set of egg on the inside. At the beginning, the egg tarts in the tea restaurant were relatively large, and an egg tart could become an afternoon tea meal.

Egg tarts are made with plain milk, whole milk, and low-fat milk. Put the crust into a small bowl-shaped cake mold, then pour in the egg mixture of sugar and eggs, and then put it in the oven. The baked tart has a crunchy outer layer and a sweet yellow curdled egg puree on the inside. In the beginning, the egg tarts in the tea restaurant were relatively large, and one egg tart could become an afternoon tea meal.

The milk used to make egg tarts is pure milk, or low-fat milk or low-lactose milk, which is convenient for mixing sugar content in the production.

Preparation of egg tarts:

Ingredients: 2 eggs, 120 grams of pure milk, 60 grams of fine sand key hidden sugar.

Method: 1. Stir fresh milk and caster sugar until completely dissolved, and prepare eggs at the same time;

2. After the eggs are beaten, pour them into the milk in 3 times, mix well each time, and then pour them into the next time;

3. Mix the milk and egg liquid into the egg tart liquid;

4. Sieve the egg liquid for the first time to sieve out the excess egg bubbles, and sieve it for the second time, and the egg liquid becomes pure and smooth;

5. Let the sifted egg liquid stand for 10 minutes, and preheat the oven at the same time: 220 degrees on fast heat for 10 minutes;

6. Put the tart skin into a baking dish, then pour in the egg mixture for 8 to 9 minutes;

7. Put it in the lower layer of the preheated oven: 220 degrees fast heat for 20 minutes, and then you can complete the production.

<> "Delicious Egg Tart. Method:

An egg, add an appropriate amount of sugar and stir well, add 100ml of pure milk, beat well with eggs, sieve twice, pour nine points of egg burning tart liquid into the egg tart skin, preheat the oven at 190 degrees for 5 minutes, and bake at 200 degrees for 25 minutes. Dress-up.