What else can the tart be baked with, and what mode should the tart be baked

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!

This mainly depends on whether it is a small oven or a large oven, if it is a small oven, considering that the temperature is not very uniform, you can set 180 degrees, up and down the fire mode, the time is 15 minutes to 20 minutes, and there is a very important factor to consider, that is, it is best to have a gap between the tart skin to facilitate air intake.

If it is a large oven, set it to 190 degrees Celsius, add fan convection mode up and down, and it will take about 15 minutes. After all, large built-in ovens generally have a convection fan, which is used to circulate the air in the inner cavity and make the food heat more evenly.

Basic ingredients: 9 pieces of tart crust that can be bought outside, 6g of cake flour, 85g of whipping cream, 70g of milk, 2 egg yolks, 25g of sugar

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

2. Add low-gluten flour and stir well. (Egg tart water finish).

3. Pour the finished tart water into the tart skin until it is 7 minutes full.

4. Put it in a baking tray and put it in an oven that is about hot. Bake in the oven at 210°C for 25 minutes.

Method two. 1. Put milk, condensed milk and sugar into the same container and stir well, and heat until the sugar is completely dissolved.

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

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

4. Put it in the oven (200) and bake for about 20 minutes.

Summary. Hello, if you use the microwave oven to bake the egg tart, you can use the barbecue mode, we must pay attention to the fact that when we bake the egg tart, we must pay attention to the inside must be covered with a layer of tin foil, and the egg tart must be preheated before baking, after putting the egg tart in, we can heat it up, generally speaking, it can be heated at about 200 degrees, and we should wait patiently when heating, it will be cooked in about 15 minutes.

Hello, if you use the microwave oven to bake the egg tart, Liang Na can use the barbecue mode, when we bake the egg tart, we must pay attention to the inside must be covered with a layer of tin foil, and the egg tart must be preheated before baking, after putting the egg tart in, we can heat it, generally speaking, it can be heated at about 200 degrees, and everyone should wait patiently when heating, it will be cooked in about 15 minutes.

I am an integrated stove that integrates steaming and baking.

I would like to know which one is used for baking egg tarts to grill quickly, humidified grill, fan grill, baked grill, slow grill, high temperature steaming, and normal steaming.

Please wait. Grill quickly.

Baking is OK.

The temperature of baking egg tarts is generally about two, and the time is generally about twenty minutes. Of course, because each oven brand is different, and each person's method of making egg tarts is also different, so there will be some differences in the time and temperature of baking egg tarts. The higher the temperature of the oven, the shorter the time it will take to bake the tarts.

If you don't know whether the egg tart is ripe or not, you can eat a toothpick to try it, and put the toothpick in the middle of the tart and poke it. If there is batter on the toothpick, then the tart is not yet ripe. If there is no batter sticking on the toothpick, the tart is ripe and ready to eat.

The oven touches the reed line without preheating, and the mode is modulated to the upper and lower heat, the temperature is 200 degrees, and the time is 20 minutes. After about 20 minutes, turn off the oven and take out the baked jock tarts while they are hot.

Jiwei shrimp 1 catty, a little green onion, a little ginger, a little pepper, a little pepper, a little rum, a little olive oil.

Salt a pinch of white sesame seeds a pinch of lemon 6 pieces of black pepper paste a pinch of mustard a pinch of sand tea sauce a pinch Preparation.

1.Wash the shrimp, pick up the thread and cut the whiskers, pour in the wine, ginger, green onion, and peppercorns and marinate for half an hour.

2.Preheat the oven Put the shrimp into a baking tray and bake at 210 degrees for 8 minutes Take out the olive oil and sprinkle it with salt Bake in the oven for 10 minutes 3Shrimp plate sprinkle with white sesame seeds, squeeze lemon juice and dip the sauce to your taste.

Jiwei shrimp 350g ginger a pinch salt a pinch

Method 1Wash the shrimp and marinate with salt, lead and ginger for 20 minutes.

2.Wrap the shrimp in tin foil and seal it.

3.Set the oven to 170 degrees, bake for about 20 minutes, smell the aroma, and bake for about 5 minutes.

4.Served with vinegar and chili peppers, it tastes great.

2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp corn oil, 1 tsp shredded green onion, a small handful of ginger, 1 garlic, 1 clove of pepper, 1 2 tsp monosodium glutamate, 1 2 tsp salt, 1 tsp salt, to prepare.

1.Cut off the head and tail of the shrimp in Jiwei, cut the middle of the tail, and pick off the shrimp line.

2.Put it in a large bowl, add oyster sauce, salt, monosodium glutamate, pepper, light soy sauce, oil, tempeh, ginger shredded, garlic chopped and add to the seasoning, mix well, marinate for about 30 minutes.

3.Place the foil in a baking dish and place the marinated shrimp in the middle.

5.Gently wrap the shrimp in tin foil, preheat the oven to 200 degrees, and bake on top and bottom heat for about 12 minutes.

6.After baking to taste, take it out, remove the tin foil, and put it on a plate to serve.

8-10 prawns 300g sea salt.

In the first step, half of the sea salt is spread on the bottom of the box, and in the second step, a layer of prawns is spread, and in the third step, the other half of the sea salt is covered.

Ready to put into the oven.

Cover and bake in the preheated oven for about 10 minutes.

The production process is <>

Cut off the shrimp and the shrimp whiskers and tidy up slightly.

Preheat the oven to 200 degrees in advance, and after the preheating is complete, put the baking tray in the oven and bake for 15-17 minutes, and it can be baked when you smell the aroma of shrimp.

Shake off the salt grains from the shrimp directly, peel the shell and serve.

Cantonese egg tart, also known as Cantonese egg cup and Cantonese egg tart, etc. Cantonese egg tart originated in 1920, in order to attract customers, major department stores in Guangzhou would ask the chef of the department store to design a "weekly dess" every week to attract customers, Cantonese egg tart is a product of this period, and gradually became a part of Guangzhou refreshment.

Raw material for egg tarts. Ingredients: a piece of puff pastry.

Ingredients: coconut milk, milk powder, condensed milk, custard powder, eggs, honey.

Seasoning: sugar, salt.

Process. Make a round puff pastry, pinch it into an egg cup mold, adjust the Cantonese egg tart water, pour it into the mold, bake it, and produce it.

Concrete production. Coconut milk, milk powder, condensed milk, salt, eggs, honey are poured into a small basin and mixed thoroughly, poured water, sugar, custard powder and sifted evenly to form Cantonese egg tart water. Take out the rolled crispy key skin from the refrigerator, slightly thaw it and press it into a round skin with a mold, pinch it into the chrysanthemum pot respectively, pinch it well, pour in the tart water (only 2 3 full) and put it into the baking tray, and bake it for 20 minutes at 156 degrees on the top and 145 degrees on the bottom of the fire.

Features: The skin is crispy and loose, the filling is tender and fragrant, and the nutrition is rich.

The key to making egg tarts.

1) Mix the egg tart liquid thoroughly;

2) After the skin is pinched into the chrysanthemum cup, keep the edge of the puff pastry slightly higher than the edge of the cup;

3) When pouring the egg tart liquid, it should not be poured between the pot and the puff pastry, otherwise the finished product will not be easy to mold;

4) The baking time should not be too long, and the temperature should not be too high.

Variety changes: The similar method of Cantonese egg tart can be used for fruit fresh milk cups, fruit paste cups, etc.

OK. If it is a small oven, you can set the temperature at 180 degrees, and bake it for about 17 minutes, if it is a large oven, you can set the temperature at 190 degrees, and in convection mode with fans up and down, you can bake the golden and crispy egg tarts for about 15 minutes.

Egg tarts can be made in the microwave.

Precautions for making egg tarts in the microwave: Put the egg tarts in the microwave oven and put them on the side, not in the middle, because the middle fire is relatively large. Set the microwave oven to the barbecue setting time for 20 minutes.

Note that the dough is refrigerated in the refrigerator for more than 20 minutes, the purpose of refrigeration is to make the dough fully relaxed, which is conducive to rolling out, and the second is to reduce the temperature of the dough so that the butter wrapped in it is not easy to melt.

How to make egg tarts in the oven.

Ingredients: 10 frozen egg tart skins, 75ml milk, 2 egg yolks, 110g light cream, 30g caster sugar, 8g cake flour

How to make an egg tart in the oven steps.

1. Good materials for the quasi-flush lead preparation hall.

2. Put the whipping cream and milk in a clean container and stir well.

3. Add caster sugar and stir until combined.

4. Put the egg yolk in another clean container, sift in the cake flour and stir well.

5. Pour the mixed milk into the egg yolk paste and stir well.

6. Pour the stirred egg tart liquid into the tart crust and fill it for seven minutes.

7. Preheat the oven at 200 degrees for 10 minutes, then put the egg tarts into the preheated oven, middle layer, 200 degrees, top and bottom, about 20 minutes.

8. Bake until the tart crust is golden brown and there are burnt yellow spots in the egg tart.

Tips on how to make an egg tart in the oven.

1. When the egg tart liquid is poured into the tart crust, it can be full for seven minutes, and the judgment should not be full, otherwise the tart water will overflow when baking.

2. If you want other flavors, you can add boiled purple sweet potato dices, or honey beans, diced fruits or something to the tart water.

3. Kitchen utensils used: electric oven.