How to tell if an egg tart is cooked and how to tell if an egg tart is cooked or not

There are two ways to tell that the tart is cooked, but I'll briefly talk about it.

Check whether the egg liquid has solidified, and the solidification means that the egg tart has been cooked at this time.

2. Judge whether it is cooked according to the time set by the oven, generally speaking, it is almost no problem to operate according to the temperature and time set by the oven.

The baking time of egg tarts is generally about 25 minutes, and the temperature is set at about 210 degrees, as long as you follow this standard, you should not go wrong, I recommend two ways to make egg tarts to improve your success rate.

Method 1. Step 1: Stir the whipping cream, milk and sugar well, heat until the sugar is completely melted, let cool and add the egg yolk.

Step 2 Add the cake flour and stir well (the tart water is complete).

Step 3 Pour the prepared tart water into the tart crust until it is 7 minutes full.

Step 4 Place in a baking tray and place in an oven that is about hot. Bake in the oven 210 for 25 minutes.

Method two. Step 1

Mix the milk, condensed milk and sugar in the same container and heat until the sugar is completely dissolved.

Step 2 After cooling, add the egg yolk and stir well, and the tart water is done.

Step 3 Pour the tart water into the tart skin, do not pour it full, to prevent overflow when heated;

Step 4 Put it in the oven (200 meters) and bake for about 25 minutes.

See if the egg liquid in the egg tart is solidified, and the egg yolk and egg liquid will be cooked when it is solidified. The tart skin is crunchy, inset without holes, and tender and sweet is the best.

To distinguish whether the egg tart is cooked or not, you can first look at the color in the middle of the egg tart, which is generally light yellow in the middle, and the egg liquid has already solidified that it is cooked. If you can't tell if the egg is solidified, you can take a spoon or chopsticks and poke the middle part, if it doesn't stick, it means that it has solidified. In addition, the hard-boiled egg tart is generally slightly browned in the middle, which can also be judged according to this.

Of course, if there are too many charred parts, or if they are close to blackening, it proves that they are overdone.

1. So why is the baked egg tart not cooked inside?

1. Because the tart crust will expand after baking, the tart water only needs to be filled until it is 7 minutes full.

2. After the tart crust is kneaded, it needs to stand for 20 minutes, then pour in the tart water and bake. Otherwise, the tart crust will be severely retracted during the baking process, resulting in the overflow of the tart water and falling short.

3. When kneading the tart skin, try to pinch the bottom as thin as possible, otherwise the bottom will be wet and not crispy.

4. When making egg tart water, heat the whipping cream and milk to make the caster sugar completely dissolved. If you use powdered sugar, you can stir it directly without heating.

5. Before baking the egg tart, the oven should be preheated in advance.

Second, the practice of egg tarts

Egg tarts, also known as "egg tarts", are a type of pie with an exposed filling, a smooth texture and a fragrant taste. It is a small and delicate dessert because it is popular because of its soft taste. In addition, egg tarts contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body, and have anti-cancer effects.

The preparation of the egg tart is also simple, and the specific operation is as follows:

1. Crack the eggs into a bowl and beat them into egg liquid;

2. Add sugar, milk, and whipping cream to the egg liquid, stir well, filter and pour into the pot, preferably with a mouth, the kind of teapot shape, so that the stirring liquid can be poured later.

3. Pour the stirring liquid in the pot into the tart skin;

4. Put the tart crust into the baking tray and pour the egg mixture into the tart crust.

5. Put it in the oven, 238 degrees on the top and 220 degrees on the bottom, bake for 20 minutes and then take it out.

To tell whether the egg tart is cooked or not, you can judge some of the colors of the egg tart, which is generally the egg tart egg yolk, and the egg liquid can be solidified. In addition, egg tarts are rich in cholesterol, which can maintain the stability of cells and increase the flexibility of blood vessel walls. In addition, proper consumption can improve the body's immunity.

An egg tart is a Western-style pie filled with egg pulp; 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”。

Egg tarts (super simple, no evaporated milk).

The ingredients are simple and easy to handle.

You don't need evaporated milk to still taste great.

Healthier, kids love to eat.

Ingredients: 2 eggs.

Milk in a carton of 250 ml.

2 tablespoons of sugar.

12 egg tart wrappers.

Preparation of egg tart (super simple, no evaporated milk).

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Mix the milk, eggs, and sugar together and strain twice through a strainer to make it more delicate. It's okay if you don't have a filter!! Stir for a while, the taste is the same as the same drop, I use chopsticks to stir, the taste of the two methods is almost the same!

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Thaw the tart crust for a while, pour in the egg mixture, and it will be nine minutes full. It should be just right for 12 tart crusts, but I drank two sips of milk, so I can only make 10 this time