Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"Egg tarts are often made. The tarts are all ready-made. It's easy, but the oil is large. The tarts are made by yourself. They are delicious. This one is made by ready-made tarts. You can make it yourself after eating this bag."

Production steps:

Step 1: egg tart skin is ready.

Step 2: knock the eggs into the basin and break them up.

Step 3: add two spoonfuls of condensed milk.

Step 4: add sugar and milk, stir until all sugar melt.

Step 5: sift to make the egg more delicate. I omit this step every time.

Step 6: the skin of the egg tart is full of egg liquid. Some people say it can't be too full, but I always put it very full without flowing out. I like the taste~

Step 7: preheat the oven at 200 ℃ for 25 minutes.

Materials required:

Egg tart skin: Six

Egg: 1

Milk: 200g

Condensed milk: 2 tablespoons

Sugar: right amount

Note: 1. The temperature of my mini oven is not easy to control. I bake at 175 ℃ for 15 minutes and bake at 200 ℃ for 10 minutes. 2. The amount of sugar depends on the taste. 3. The first time to do when the temperature and time is not good, fast cooked when it is best to stare at the oven, so as not to burn.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta