How to make an egg tart at home, how to make a tart at home?

Ingredients: 10 egg tart wrappers + 200ml of pure milk + 5 eggs + appropriate amount of white sugar + appropriate amount of light 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, or an appropriate amount of whipping cream.

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!

Ingredients and seasonings needed to make egg tarts:

10 egg tart skins, 2 egg yolks, 100 grams of whipping cream, 80 ml of fresh milk, 10 grams of low-gluten flour, 30 grams of white sugar, and an appropriate amount of oil.

Preparation before making egg tarts for baking:

Stir the whipping cream, milk, and white sugar, heat until the sugar is completely melted, let it cool, add the egg yolk, then add the cake flour, and stir well. Pour the whipped custard into the tart crust until it is 7 minutes full, remembering not to overfill it.

Egg tart barbecue cheats:

The grill net is placed on the grill. Put the tin foil bowl in the tart.

Place the tart on top of the baking surface and start grilling, until the custard curdles and the tart skin becomes crispy before serving.

Egg tart electric oven preparation:

Place a sheet of tin foil in a baking tray and brush with a thin layer of oil.

Place the custard tarts in a baking dish.

Preheat the oven to 200 degrees and bake for about 20 minutes.

Egg tart barbecue tips:

When making egg tarts, you can add some diced fruits to the egg tart liquid, which can increase nutrition and make it look very good!

Egg tart] Ingredients: tart skin, eggs, sugar, pure milk.

Detailed instructions] 1Prepare 2 eggs, 40 grams of sugar and 200 grams of pure milk, this is the amount of 12 egg tarts, if you like sweeter, you can prepare a little more sugar. Crack the eggs into a bowl, add 40 grams of sugar, stir constantly, and finally add 200 grams of milk, continue to stir, try to stir for a longer time, so that the sugar is fully dissolved.

After stirring, strain the egg mixture, or leave it unfiltered, depending on personal preference.

2.A baking tray is lined with a layer of tin foil and then topped with tart crusts, which are bought in the supermarket in our town and are usually found in pastry shops. Put the prepared egg mixture into the tart skin, don't fill it too much, usually 7-8 is full, if it is too full, it is likely to overflow when baking.

3.Preheat the oven, put the prepared tarts in it, and bake on top and bottom heat at 200 degrees for about 20-30 minutes. Because everyone's oven is different, the baking time will be a little different, you can adjust the baking time slightly according to the color of the tart, don't let the tart bake paste.

4.When it's time to bake, turn off the power and take out the baked egg tarts, a strong aroma comes out. Let the egg tart cool a little, you can start eating, the egg tart is crispy on the outside and tender on the inside, the texture and taste are really great, if you like to eat egg tarts, don't miss it.

Portuguese egg tart. Ingredients: 60 grams of milk, 100 grams of whipping cream, 10 grams of condensed milk, 1 egg, 1 egg yolk, 15 grams of caster sugar, 10 grams of tart skin.

1. Add granulated sugar to the egg and egg yolk and stir well, add milk, whipping cream and condensed milk and mix well.

2. Sift the egg tart liquid at least twice to make it more delicate.

3. Preheat the oven to 200 degrees five minutes in advance.

4. Put the tart skin on a baking sheet, pour in the tart liquid for 8 minutes, and send it to the middle of the oven to bake at 200 degrees for about 25 minutes.

5. The surface of the tart is caramel colored, and the tart skin is golden brown and can be baked.

Crispy and tender egg tarts.

Ingredients: 3 eggs, 300g pure milk, 35g sugar

Method: 1. Choose a large egg size, don't choose a relatively small egg white, that is, an ordinary egg in a general supermarket.

2. Then add the milk, the milk just taken out of the refrigerator is best to be put in the greenhouse for a while, stir evenly and sieve the egg tart liquid on the line.

3 Egg tart crust Don't take it out of the refrigerator too early in summer, put the tart crust into a baking tray, pour in the tart liquid, and pour it into nine minutes.

Dirty egg tarts. Ingredients: 3 pieces of chocolate, 20g of sugar, 10 tart skins, 2 eggs, 220g of milk, appropriate amount of cocoa powder.

Method: 1. Beat the eggs with sugar, add the milk, stir well, sieve and put aside.

2. Chop the chocolate, put the tart skin into the baking tray, spread a layer of tin foil on the baking tray to protect the baking tray, do not need to wash the baking tray, and then put the crushed chocolate evenly into the tart skin.

3. Pour in the tart liquid and bake it in the oven at 190 degrees for 25 minutes, you can also bake it at 200 degrees for 20 minutes.

4. Put the other two pieces of chocolate in a bowl, melt in hot water, and add another piece halfway because one piece is not enough.

5. Scoop a spoonful of melted chocolate into the baked egg tart, then sift cocoa powder into the surface and serve.

The egg tart was the first dessert I learned in the oven, it was simple and delicious, and it was not a hassle to make at all.

The ingredients and production steps of the egg tart are as follows:

Materials

140g milk, 35g caster sugar, 2 regular eggs, 15g condensed milk, 120g whipping cream, 12 tart skins.

Steps:

Step 1: Prepare ingredients: 140g of milk, 35g of caster sugar, 2 ordinary eggs, 15g of condensed milk, 120g of whipping cream.

Step 2: Put the above ingredients into a large pointed nozzle measuring cup.

Step 3: Stir well with a whisk so that the tart liquid is ready.

Step 4: Lay the baking tray with oiled paper, put the tart skin on it in turn, preheat the oven to 120 degrees, and pour the ginger tart into the tart skin evenly, 9 minutes full.

Step 5: After the oven is preheated, send the baking tray to the oven to bake, place in the middle and lower layers of the oven, and bake at 200 degrees for 25 minutes.

Step 6: When there are obvious caramel spots on the surface of the tart, it proves that it is ready to be roasted.

Tips:

If you don't have whipped cream, you can substitute it with the same amount of milk

<> simple home version of the egg tart.

Egg tarts that can be made at home, ordinary ingredients, fresh raw materials, children love to eat <>

Ingredients: finished tart skin, eggs, fresh milk, cream, sugar.

Steps: <>

Step 1: Take the finished tart skin out of the refrigerator and let it stand for 15 minutes.

Step 2: 250 ml of fresh milk. Bring to a boil and let cool.

Step 3: Add the cream.

Step 4: 4 egg yolks, stir well.

Step 5: Pour the milk into the cooled milk with the cream and add the sugar.

Step 6: Do a good job of filtration, and the taste is better.

Step 7: Fill in the tart crust and fill it to 80%.

Step 8: Preheat the oven to 200 degrees and set for 15 minutes.

Tip: You can add some yellow peaches, or blueberry jam, which is also very good.

Egg tarts

First, the main material:135 grams of low-gluten flour and 15 grams of high-gluten flour.

2. Auxiliary materials:20 grams of butter, 100 grams of margarine, 75 grams of water.

3. Ingredients:130 grams of milk, 10 grams of low flour, two egg yolks, 20 grams of sugar, and a spoonful of condensed milk.

Fourth, the practice steps

1. Mix the tart crust ingredients (except Ma Qilin) and mix the dough until smooth and wrap in plastic wrap and let rise for 40 minutes. During this period, Ma Qilin was put aside for use.

2. Thin the dough to three times the size of Margarine, and put Marqilin on the dough sheet.

3. Then fold it into a thin and then fold the quilt. Wrap in plastic wrap and let the refrigerator rest for 30 minutes. Take out the dough and fold the quilt 3 times repeatedly, roll it into a rolling stick, cut it into small circles, flatten it and put it in the egg tart mold. Set aside.

4. Put the tart water raw materials together, beat them evenly and sieve them.

5. Put the tart water into the tart nest for 6-7 years. Put it in a preheated 160 degree oven and lower the middle layer for 25 minutes, then heat it at 180 degrees for 10 minutes.

The specific steps of the family practice of egg tart are as follows:

Egg tart finished product.

Ingredients: 2 eggs, 1 bag of pure milk, 30 grams of sugar, fruits: kiwi, dragon fruit, bananas, apples, etc.

Step 1: Homemade egg tart liquid: Put the eggs, sugar, and pure milk in a bowl and stir well. Place in tart crust. Add your favorite fruit to the tart crust.

Step 2: Bake up and down, 190 degrees, 20 minutes.

Finally, the delicious family version of the egg tart is ready!

Here's how to make Portuguese egg tarts at home:

Ingredients: 6 egg yolks.

1 2 cups caster sugar.

1 1 2 cups steamed milk.

1 vanilla bean pod, scraped out of the seeds.

2 rolls of puff pastry.

Method:1Defrost the puff pastry dough and spread a little flour on the smooth surface, roll out the puff pastry into a 4 mm thick dough and cut it into a round shape using a cookie cutter or cup (about 8-10 cm).

2.Place the sliced puff pastry in each cup, flatten and knead the puff pastry, then use a fork to prick a few holes in the bottom of the puff pastry so that it doesn't bulge during baking.

3.Mix the egg yolks and caster sugar together, stir well, add the steamed milk and vanilla seeds, and stir again.

4.Pour the custard into each puff pastry cup slowly, not exceeding the 2 to 3 volumes of the cup.

5.Preheat the oven to 200 degrees, place the tarts in the lower middle layer of the oven and bake for 20-25 minutes, until the edges are golden brown and the egg wash** is free of liquid.

6.Remove the tarts from the oven and let them sit for 10 minutes, then gently push them out of the well-made puff pastry dough in case they stick to the cup.

7.Enjoy your delicious egg tarts!

Precautions: The egg tart oven is different, the baking time is different, and it needs to be adjusted appropriately according to the actual situation.

Ingredients: 8 egg tart skins, 100 grams of pure milk, 80 grams of whipping cream, 3 egg yolks, 20 grams of sugar, 2 tablespoons of corn starch.

Step 1) Take out the tart skin and thaw it for 20 minutes in advance;

2) Prepare the materials;

3) Heat the pure milk until warm, add sugar and mix well;

4) Add egg cream and mix well;

5) Add 2 tbsp cornstarch and mix well;

6) Pour in the beaten egg yolk and mix well;

7) Sieve once and the tart liquid is more delicate;

8) Pour the sifted tart liquid into the tart crust, 8 minutes full;

9) Preheat the oven, put in the egg tarts and bake at 180°C for 25 minutes;

10) Delicious toasted egg tarts!

Ingredients: 80 grams of light cream, 80 grams of milk, 35 grams of condensed milk, 20 grams of caster sugar, 2 egg yolks, 10 grams of low-gluten flour.

Step 1) The egg tart skin is too tiring to make, steal a little lazy today, buy the egg tart skin, thaw it at room temperature, about 20 minutes! Wait for backup;

2) Prepare a basin, add milk, whipping cream, condensed milk, and sugar, and stir well! Heat the water to allow the sugar to melt thoroughly;

3) Beat the egg yolk and stir, wait for the milk liquid to cool, pour the egg yolk liquid into the milk liquid, add flour, stir well, and sieve well;

4) Pour the sifted tart water into the tart crust, 8 minutes full;

5) Put it in a preheated 220° oven with a middle layer and cook it on top and bottom for 20 minutes! Slightly adjust the time according to the situation of your own oven;

6) The finished product is baked, it is so fragrant!

Tips Sifted tart water is a must, so that the tart tastes delicate and smooth.

Family-style egg tarts.

Ingredients: Egg tart crust (4 pcs).

Excipients: egg yolk (1 pc), condensed milk (2 scoops), milk (150g).

Kitchenware electric oven.

Step 1: Defrost the tart crust at room temperature and place it in a baking tray.

2. Prepare egg mixture, 2 spoons of condensed milk, 1 egg yolk, 150g milk.

3. Stir and set aside.

4. Use a small spoon to put the egg mixture into the tart crust and fill it for 8 minutes.

5. Preheat the oven to about 180 degrees, start baking for 15 minutes (the heating time depends on the power of the respective oven), and the egg tarts are baked after 15 minutes

Recipe description. Simple and easy to operate, clean and hygienic, and fresh.

A little common sense of how to choose milk.

Although every type of milk on the market promotes a healthy concept, the key to choosing milk is how much it really has nutrients. Consumers must avoid the following 6 misunderstandings in their daily purchases.

1.Milk is not always better than it is. Professor Fu said that the milk is very light, with a faint frankincense, and it is very refreshing to drink.

However, many companies have introduced the concept of fragrant, adding thickeners and flavors, and consumers have gradually thought that fragrant is the taste of milk, while real pure milk is considered tasteless or waterless.

2.High-calcium milk doesn't mean much. Professor Fu said that milk itself is a food with a high calcium content, and it makes little sense to add calcium to it.

And most of the calcium milk added to high-calcium milk is calcium carbonate, and the absorption effect of this calcium in the human body is not very ideal. Adding too much calcium, iron, zinc and other inorganic salts to milk will cause a great burden on the human kidneys and digestive system if it cannot be absorbed.

3.Drinking milk is not for protein supplementation. Professor Fu said that the protein content in milk is actually very low, so the main purpose of drinking milk is not to supplement protein, but to supplement B vitamins and calcium.

4.Fat is not necessarily better. Professor Fu said that everyone's need for fat is not the same, and people with high blood lipids and needs** and pregnant women can choose low-fat or skim milk.

But for people with a high demand for energy, such as children and office workers, it is best to drink whole milk.

5. Cereal milk is suitable for breakfast. Professor Fu pointed out that the so-called cereal milk and breakfast milk, most of which are starch, have no nutritional value, but can make people feel full and maintain energy for a long time, which is suitable for breakfast.

6. Fruit, vegetable and milk are too nutritious. Professor Fu said that the fruit particles added to fruit and vegetable milk must be treated at high temperature, and the nutritional value will be greatly affected. And the dietary fiber it can increase is very small, and it is far less nutritious than eating it separately.

Tips for making egg yolks.

When you need to use egg yolk, you can use a needle to prick 1 hole at each end of the eggshell, and the egg white will flow out of the hole, while the yolk remains in the eggshell; You can also roll paper into a funnel, put a cup or bowl under the mouth of the funnel, open the egg and pour it into the paper funnel, the egg white flows into the container along the funnel, and the egg yolk is left in the funnel; You can also beat the eggshell into two cloves, put a container underneath, and pour the egg yolk into each other 2-3 times in the two eggshells, and the egg white and egg yolk can be separated.