How to eat egg tarts and the correct way to eat egg tarts? How to eat? Take it out

Beat the eggs first, then pour milk and sugar into another bowl, then add the beaten egg mixture and stir, then strain it, pour it into the prepared tart skin, and bake it in the microwave for a while.

Basic materials. Ingredients for tart crust:

250 grams of butter, 140 grams of sugar, 480 grams of flour (sifted), 1 egg, 10 grams of wheat grass powder (sifted).

Ingredients: 450 ml of water, 175 grams of sugar, a little green pigment (can be added or not), 5 eggs, 60 ml of fresh milk, 50 ml of fresh wheat grass juice.

How to make it: Leather manufacturing method:

Pour the butter, sugar, wheat grass flour and flour into a food blender and mix well at low speed;

Then add the eggs and beat all the mixture into a dough;

Place the dough into the model, press out multiple round die doughs, and set aside.

Filling method: first boil the water and sugar together, turn off the heat, add green pigment and wheat grass juice, mix well, and let cool;

Gently beat the eggs, add fresh milk, beat evenly, then add the cooled wheat grass juice, mix well, filter it, and put it in the refrigerator to cool;

Pour the cooled wheatgrass mixture into the prepared round dough and bake at 200 for 30 minutes.

How to make egg tarts? Prepare 200 grams of warm milk, add two eggs, 30 grams of sugar, stir well, strain twice, pour into the tart crust and put it in the oven.

How do you make egg tarts delicious? Start by preparing warm milk, then beat in two eggs, sift them twice, pour them into the egg tart crust, put them in the oven, and you're good to go.

The way to eat egg tarts varies from person to person, depending on personal habits, and there is not much to pay attention to. Here's a way to eat with less dirty hands.

1. First of all, bend one side of the tin foil.

2. Then gently squeeze both sides to the middle with your fingers, and squeeze the tin foil into an oval, that is, slightly flattened.

3. After squeezing flat, start eating from the middle and then go to both sides.

4. When there is a little bit left in the end, you can continue to bite in a different direction, or eat it directly.

Hold the tin foil and bite it directly, because the egg tart has oil, and if you take it out and eat it, your hands will get dirty.

<> "Homemade Tarts. Ingredients].

8 egg tarts without cavity skin.

Cartons of milk (125ml).

2 eggs. Appropriate amount of sugar (according to your taste).

2. Pour the prepared egg tart liquid into the thawed egg tart skin and pour.

Eight or nine minutes full of the hood, put it in the oven at 190 degrees and bake it for 30 minutes.