I ask for the introduction of the egg tart and am in a hurry

This ** has a special introduction. Searched up.

Shape: The baked tart has a crunchy outer layer and a sweet yellow curd egg pulp on the inside.

Color: Golden yellow.

Palate: Sweet and mellow, soft and delicious, delicious and delicate.

Species: Hong Kong's authentic egg tarts are classified by tart crust, which are mainly divided into two types: butter egg tarts and puff pastry egg tarts

Butter: The butter tart tart crust is relatively smooth and complete, like a basin-shaped biscuit, with a butter fragrance, similar to the pie crust commonly used in western pastries, and the taste is like a cookie, so it is also known as cookie crust.

Puff pastry: Puff pastry tart crust is a thin layer of puff pastry, similar to the puff pastry of pastry; However, due to the use of lard, the taste is coarser than that of butter puff pastry. In addition, because the tart crust is thicker, the amount of filling in the puff pastry egg tart is less than that of the butter egg tart.

In addition to the mainstream egg tarts with sugar and eggs as egg mixture, there are also variants of egg tarts mixed with other ingredients in the egg mixture, such as fresh milk tarts, ginger egg tarts, egg white egg tarts, chocolate egg tarts and bird's nest egg tarts.

Portuguese-style cream tart, also known as Portuguese-style egg tart, or Portuguese tart in Hong Kong and Macau, is a small cream puff pastry pie characterized by its charred surface (caramel after the sugar has been overheated). Legend has it that it was invented by nuns of the Jellonimo Monastery in Lisbon, Portugal at the latest, in the 18th century. It was sold in a secular bakery in 1837 and was called the Belin tart because it was located in the Belín district of Lisbon.

Sweet and mellow, fluffy and delicious. I saw that the egg tart at this time became shiny as if it was sweating. Then the surface of the tower began to bubble and sing—squeaking.

The epidermis is crispy at the sight, and faintly, the layers of crisp are clearly visible, and they are still trembling slightly, swelling with a trace of blush. But at this time, Mu Ne's egg liquid still did not change. Gently scoop down a piece of cream with a spoon and put it in your mouth without chewing at all, and it will melt away after a while in your mouth, leaving a faint fragrance between your lips and teeth.

Delicate aftertaste, the creamy and thick aroma swirls in the mouth, sweet and fragrant.

The following ingredients are usually required to make the quiche liquid: eggs, milk, sugar, whipping cream and condensed milk. However, whipping cream and condensed milk are rarely stored at home, as is the quiche liquid made directly from milk, white sugar and eggs are also delicious, and homemade egg pies are delicate, smooth, sweet, and have the taste of whole milk, and the taste is pure.

The key is not to waste white eggs. It's just as delicious as buying it outside, but it's more budget-friendly than buying it outside. It's not greasy, and it's not difficult to make.

All-purpose egg tart: twelve egg tarts, one egg, one egg stone, 20 grams of sugar.

Mix the appropriate amount of milk with the sugar and heat over low heat to melt the sugar. Divide 3-5 eggs, shake well, mix with milk and sugar to form an omelet liquid to wait. Pour the quiche liquid into the mould (7 minutes full), put it in the oven, adjust the temperature to 20-23 degrees, use, and bake it on the fire for 20 minutes.

We still need to be completely handmade to have a sense of accomplishment. After all, how can we reflect our true level with egg pies! So we take the egg crust and prepare to make all kinds of pastries, mango pastries, apple pies and so on.

Haha, a perfect egg pie must be made with the following recipe and steps!

Production raw materials and process: First of all, we prepared a few eggs. On the eggstone, we add a spoonful of cream, a spoonful of pure milk sachets, a spoonful of sugar, how to selectively place fresh durian, mash the durian, and the rest is ready to eat.

I remember my first encounter with egg tarts was when I was in elementary school when I went to a buffet. At that time, I didn't know what a tart was. My aunt made me eat them for the first time.

Because I don't like eggs, I stubbornly don't want to eat them. As a result, I felt unexpectedly delicious.

200 grams of eggs, 100 grams of pure milk, 50 grams of whipping cream, 10 grams of condensed milk. Stir well with a whisk and pour the egg crust into it for seven minutes. Preheat the oven, heat 260, low 230, (do not place the quiche until the temperature rises) Observe for 15 minutes and find sugar stains.

It is to beat the eggs directly into the bowl, then strain the egg whites and yolks, put the egg yolks in the bowl and beat them, and then put them on top of the tart.

After beating the eggs, add white sugar, pour the cream and milk into the pot and stir, and finally put it in the pot and turn it over low heat, then pour in the milk and egg yolk after cooling, and then add some flour to strain it.

Hello, the egg tart liquid in the egg tart can be made with pure milk, eggs, and sugar. It can be prepared according to your own taste.

Summary. 1. Preparation materials: eggs, milk, caster sugar, flour, oil, sugar, jam, flavor and other seasonings.

2. Beat the eggs into a bowl, add milk, caster sugar and flavor, and stir well; 3. In another bowl, mix the caster sugar, flour, oil and sugar and stir well, pour into the egg mixture, and stir well; 4. Pour the egg mixture into the egg tart mold, put it in the oven, adjust the temperature to 160 degrees, and bake for 15-20 minutes; 5. After taking it out, coat the surface of the egg tart with jam, sprinkle with sugar, sprinkle with powdered sugar, and enjoy.

Making egg tarts summary.

Good evening, dear! 1. The ingredients should be selected, and the egg juice should be stirred evenly; 2. When baking, the temperature must be controlled well, and the baking time must be controlled well, so as not to burn and beat; 3. The smearing of jam should be even, and the sprinkling of sugar should be even, so as not to affect the visual effect of the attack; 4. The egg tart should be put on a plate immediately after being taken out, and should not be cooled, so as not to affect the taste.

1. Prepare materials: eggs, milk, caster sugar, flour, oil, white tanbump sugar, jam, flavor and other seasonings. 2. Beat the eggs into a bowl of Qi mu, add milk, caster sugar, flavor, and stir well; 3. In another bowl, mix the caster sugar, flour, oil and sugar and stir well, pour into the egg mixture, and stir well; 4. Pour the egg mixture into the egg tart mold, put it in the oven, adjust the temperature to 160 degrees, and bake for 15-20 minutes; 5. After taking it out, coat the surface of the egg tart with jam, sprinkle with sugar, sprinkle with powdered sugar, and enjoy.