Specific steps to make egg tarts, steps to make egg tarts

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.

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.

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.

That's how I made the tart:

1. Buy the tart crust and tart liquid from the Internet first.

2. Spread tin foil on the baking sheet, put the tart crust on the tin foil, and pour the tart liquid into the tart crust.

3. Preheat the oven for a few minutes, then put the baking tray in the oven, adjust the temperature and time to start baking the tarts.

There are ready-made tart crusts and egg tart liquid on the Internet, and the egg tart liquid can also be made by yourself, the easiest way is to add eggs to Wangzi milk. You can also add pure milk to eggs and sugar. Pour the tart liquid into the tart crust and place in the oven. Bake at 210 degrees for 15 minutes.

Egg tart wrapper (buy ready-made).

Method:1Start by preheating the oven 170

2.Milk, whipping cream, caster sugar, put in a container until the granulated sugar is dissolved 3Pour in the pre-beaten egg yolk liquid.

4.Stir well and mix the egg and milk mixture.

5.Sift to make the tart liquid delicate and free of bubbles.

6.Pour the egg tart liquid into the egg tart skin, and it can be full for seven or eight minutes.

7.Place in the oven for 170, 30-35 minutes. Made, done.

Ingredients: 250g of light cream, 100g of milk, 3 egg yolks, 60g of sugar, 15g of condensed milk, 15g of low powder

Step 1Prepare fresh milk first.

2.Prepare three egg yolks and beat them.

3.Add sugar and low powder and mix well.

4.Add the milk and mix well.

5.Add the whipping cream, 6Be sure to mix these things thoroughly.

7.Finally, add the condensed milk.

8.Put the mixed ingredients into the tart crust, eight minutes full on it to preheat the oven, first put it in the lowest layer of the oven, 190 degrees for 15 minutes, 10Bake until the tart crust is layered.

11.Transfer to the middle layer at 220 degrees for 10 minutes.

12.Finally, go to the upper layer at 220 degrees for 1 minute, mainly for coloring.

13.The delicious baked egg tarts are baked.

Steps:

1. Spread the tray with grease separator paper and place the egg tart skin in turn and 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!

.Pour the high-gluten flour, low-gluten flour, butter and water into the stirring utensils and mix well at slow speed2Change to fast, beat until the surface is smooth, take out, freeze and relax for 10-20min.

3.Roll out the loose dough and wrap it twice as much as the flake oil, wrap the flake oil in it, and exhaust the air.

4.Roll out the oiled dough and make four equal portions, then fold each of the two sections once in the middle, and then close the two parts together.

5.Repeat the steps of the previous section twice, four folds three times.

6.Roll out the dough into thin slices, roll it up into a cylindrical shape, seal it with plastic wrap, and freeze it for 30min.

7.Take out the frozen dough roll and cut it into thin and thick discs according to the diameter of the roll8Pinch the flakes into the tart molds.

9.Pour the milk and whipping cream together and heat to 50 degrees, add the sugar, stirring gently to dissolve the sugar; Add the egg yolks and stir gently; Add the starch and mix well.

10.The tart liquid is sieved twice to make the egg tart more delicate;

11.Pour the tart liquid into the tart crust and fill it for about 9 minutes.

12.Put it in the Depp oven and bake at 200 degrees for 35min;

The methods and steps to make egg tarts are as follows:

1. Put milk, whipping cream, condensed milk, sugar, and Kraft cheese powder into the milk pot! Turn the gas stove on low heat and turn off the heat when it is slightly open.

2. Separate the egg whites from the egg yolks, stir the 4 egg yolks evenly and set aside.

3. Boiled cream and let cool! until it is not hot to the touch.

4. Add the egg yolk to the cream and stir well!

5. The stirred egg tart liquid must be sifted through a sieve to ensure the delicacy of the egg tart liquid. Then pour it into the tart crust and pour it 8 minutes full!

6. This time, I used a built-in electric oven RBO-7MSO imported from Rinnai for baking! The oven should be preheated in advance, and after preheating, put the tarts in the middle of the oven to bake.

7. The temperature I use is a gear between 150 degrees and 200 degrees displayed on the oven in the forest, and the baking mode is selected as the rear row of hot air circulating heating, as pointed by the rotation key in **, the operation is very simple.

8. The rear row hot air circulation stall, the baked egg tart will not burn the egg tart, and the baked egg tart will be very tender.

9. The tart time for me to bake with the Rbo-7MSO built-in electric oven in the forest is 35 minutes. Only the time and temperature of this oven!

10. Even if it is baked for 35 minutes, the tart will not be burned, and the color is still great.

How to make cheese tarts.

Ingredients: 62g unsalted butter, 32g caster sugar, 1g salt, 35g whole egg, 125g cake flour, 180g cream cheese, 70g light cream, 50g pure milk, 50g caster sugar, 4g corn starch

Steps: 1. The first thing is to prepare the materials.

2. Cut the butter into small pieces, soften it at room temperature, then add 32 grams of caster sugar and 1 gram of salt, and stir well.

3. Then use an electric whisk to whip quickly inside until the butter swells.

4. Pour the whole egg liquid and egg yolk liquid into the bowl and beat evenly, and then add the powder to the egg liquid 3 times, and each time you add it, use an electric whisk to beat it evenly. Until the butter is bulky.

5. Sift the flour, then put it into the whipped butter, use a rubber spatula, stir the butter and flour evenly until you can't see the dry flour.

6. Then cover the stirred dough with plastic wrap and refrigerate it in the refrigerator for 20 minutes, then divide the dough into 25g, 7. We press it with our thumbs, and then we put the dough close to the mold, slightly higher than the mold.

8. Then it is to use the fork to prick some small holes at the bottom of the mold, which can prevent air from inside and bake until the tower skin will bulge.

9. Then turn on the fire above the oven at 150 degrees, preheat the fire below at 180 degrees for 10 minutes, and then put it in the middle layer and bake it for 18 minutes.

10. Cut the cream cheese into small pieces, then put it in a basin, add 50 grams of caster sugar to it, and then use an electric whisk to break it up.

11. Then it is divided into several times, put the whipping cream and pure milk, each time until the cheese absorbs the liquid, and then add it a second time.

12. Then put the cornstarch in and stir well.

13. After beating, the filling is relatively thick.

15. Then put the cheese filling in the piping bag and set aside.

16. Then squeeze into the baked tower mold and freeze it in the refrigerator for 2 hours.

17. Brush the egg yolk on the surface, preheat the oven on 210, and 150 on the lower heat for 10 minutes, then put the cheese tart in, brush the beaten egg yolk liquid on the surface, scrub the brush clean, and then brush some water on it.

18. Then bake in the middle of the oven for about 10 minutes, and wait until the surface of the tower filling turns yellow.

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 tower water, pour it into the mold, bake it, and produce a specific 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 puff pastry from the refrigerator, defrost it slightly, press it into a round crust with a mold, pinch it into the chrysanthemum pot respectively, pinch it well, pour in the egg tart water (only account for 2 3 full) and put it in the baking tray, and bake it at a temperature of 156 degrees on the top and 145 degrees on the bottom for 20 minutes.

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 pinching the skin 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 variation: A similar method of Cantonese egg tart can be used for fruit fresh milk cups, fruit paste cups, etc.

Tools used: whisk, measuring cup, oven.

Step 2: Put the tart skin evenly into the baking tray of the oven, pour the stirred egg milk liquid into the egg tart skin little by little, be careful not to pour it too full, as long as you pour it into the nine points full, if it is too full, the egg tart will make the egg milk flow out during the baking process, which will affect the appetite and is not clean.

The above is the simple and convenient way to make egg tarts for novices introduced today, although the steps of egg tarts are simple and convenient, but the ingredients are sufficient, the ingredients are hygienic and healthy, and the taste is not bad at all than the egg tarts sold outside, interested friends can try it themselves.

If it helps, you can give it a thumbs up!

Half a carton of 250 ml of pure milk is fine. Gram.

Eggs a.

Sugar a little. Buy tart crust.

Air fryer. Steps to make egg tarts.

Step 1 Beat an egg, pour in half a carton of pure milk, stir together, and then put some sugar according to the taste.

Step 2 Before buying the tart skin online, pour the stirred liquid directly into the tart skin, don't pour too much, more than half of it is done, otherwise it will overflow during the process.

Step 3Put the tarts in the air fryer. One egg and half a carton of pure milk can make about eight tarts.

Step 4 Set the temperature of the air fryer to 180 degrees for 7 minutes and let wait for later.

Step 5Finally, the delicious custard tart is ready!

Ingredients: 10 frozen egg tart skins.

75 grams of milk.

2 egg yolks. Excipients: 110 grams of whipping cream.

30 grams of caster sugar.

8 grams of cake flour.

Steps:1Prepare the materials.

2.Put the whipping cream and milk in a clean container and stir well for 3Add caster sugar and stir until combined.

4.Put the egg yolks in a separate clean container and sift in the cake flour and stir wellPour the mixture into the egg yolk paste and stir to combine.

6.Pour the stirred egg tart liquid into the tart crust, and it will be 7Preheat the oven at 200 degrees for 10 minutes, then put the tarts in the preheated oven, medium level, 200 degrees, top and bottom, about 20 minutes.

8.Bake until the tart crust is golden brown and the tart has charred yellow dots.

1.All the accessories are mixed evenly, and the egg pump is stirred until the grinding key is smooth and smooth.

2 Add the sugar and condensed milk and continue to beat evenly.

3 Pour the tart skin, 9 points full.