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A simple method of making egg tart

Egg tart method one: material: light cream 90g, milk 70g, egg yolk 2, fine sugar 40g, low powder 5g, condensed milk appropriate step: separate egg white and yolk in advance, prepare two egg yolks. Pour milk and light cream into the milk pan, heat it in the oven, then pour in the fine sugar. Heat the mixture in a milk pan. Then mix well with an egg beater to allow the sugar to melt. Sift in the sifted low powder.

Steps: spread grease paper on the tray and put the egg tart skin in turn and thaw first. Then prepare egg tart, pure milk 200ml, 5 eggs, fine white sugar, or add the right amount of light cream. Pour the milk into the pan and slowly heat the sugar until the sugar completely melts and turn off the heat. Remember not to let the milk boil. Separate the yolk and white with an egg separator and beat them in turn with a manual blender.

In fact, the formula of egg tart is super simple, not complicated at all, and can be prepared by yourself. The egg tart is delicious and delicious. Ingredients: 9 egg tarts. Egg tart formula: 3 egg yolks, 250 grams of milk in a box, 2 tablespoons of sugar. Step 1: set aside the egg box of pure milk, separate the egg yolk from the egg white, and the egg white can be used for other purposes. Step 2: beat the egg yolk well with chopsticks and stir in milk and sugar.

Since learning to bake, I often make some snacks every three or five times. I can not only cook and eat now, but also ensure freshness. Today, I share a simple method of egg tart, which is not light cream, but only a little condensed milk, delicate and sweet, delicious and gluttonous, although the method is very simple, but delicious can not stop people. Egg tart method: main ingredients: 200 grams of milk, 2 eggs. Excipients: 10 grams of condensed milk.

15 grams of low-gluten flour, 3 yolks, 60 grams of sugar, 15 grams of condensed milk. First, take out all the materials according to the prescribed usage, and use the standard as far as possible. Separate the eggs with a yolk separator, or you can carefully separate them with a small teaspoon. We only need yolks. After stirring the egg yolk, add flour, milk, sugar and condensed milk and continue to stir well until the sugar melts and sift through a sieve. In this way, the homemade egg tart is finished.

Add the right amount of sugar according to your taste and mix it well with an egg beater. Then take out the cake powder and the strainer, put the strainer on the container, then put the cake powder in the strainer, shake the strainer to sift the cake into the container, and stir well again. Take out another clean container, wash the strainer and place it on top of the container. Pour the stirred solution into the strainer and sift it. So the egg tart is ready.

10 recipes of self-made egg tart

1. The 10 formulations of self-made egg tart are as follows: formula 1: 120 grams of light cream, 1 egg yolk, 40 grams of condensed milk. Formula 2: 60 grams of light cream, 1 egg, 30 grams of sugar, 60 grams of milk. Formula 3: 160 grams of light cream, 1 egg, 30 grams of fine sugar, 80 grams of milk, 10 grams of milk powder, 1 cinnamon.

2. Whole egg yolk 1 light cream 110g milk 70g sugar 30g condensed milk 12g vanilla essence a few drops of this formula the egg tart liquid produced by this formula has a delicate taste, moderate sweetness and a hint of vanilla. Formula 2: milk 150g fine sugar 30g eggs 2 lemon juice or a few drops of white vinegar this formula is suitable for families without light cream, the use of lemon juice or white vinegar can remove the fishy smell of eggs, the egg tart produced is also delicious.

3. The formula of self-made egg tart (10) is as follows: egg yolk 4, light cream 200ml, milk 100ml, sugar / powdered sugar 36g, condensed milk 2 tablespoons. Step: 4 egg yolks, add 36g powdered sugar / white sugar, stir until the sugar dissolves. Add 2 tablespoons condensed milk. Pour in 100ml milk and 200ml whipped cream and stir well. Sift the egg tart to make the taste more delicate. Stir the egg tart after sifting.

4. the first recipe is traditional egg tart, which requires 2 eggs, 50 grams of fine sugar and 250 grams of milk. Beat the eggs into the bowl, add the fine sugar and stir well, add the milk and continue to stir, finally filter the sieve. This formula has been tested many times and is one of the most popular ones. The second formula is low-sugar egg tart, which requires 2 eggs, 25 grams of fine sugar and 250 grams of milk.

The recipe of egg tart juice

1. Formula: fresh cream, milk, low gluten flour, fine sugar, condensed milk. The practice is as follows: mix sugar and milk until saccharified; add beaten and sifted egg yolk; slowly mix well, then add light cream, slowly mix well. Note: when baking egg tarts, pour them into the bottom of the egg tarts and divide them into the bottom of the egg tarts, then put them into the oven and come out of the oven. Sift the eggs.

2. 210 grams of fresh cream, 165 grams of milk, 15 grams of low-gluten flour, 63 grams of fine sugar, 15 grams of condensed milk (can be put or not according to taste. After putting condensed milk, the milk flavor of egg tower water will be stronger.

3. the egg tart is as follows: stir 2 [eggs] in the bowl, stir well with [granulated sugar] and [condensed milk] (without condensed milk), stir well with [milk] and [whipped cream]. Then filter it with a sieve. Stir 4 egg yolks in a bowl, stir well with granulated sugar and condensed milk, and stir well with milk and whipped cream.

4. Milk 150g Sugar 30g eggs 2 lemon juice or a few drops of white vinegar this formula is suitable for families without light cream, the use of lemon juice or white vinegar can remove the fishy smell of eggs, the egg tart produced is also delicious. Formula 3: milk 100g light cream 50g cotton sugar 15g condensed milk 5g egg yolk this formula reduces the amount of sugar and is suitable for readers who pay attention to healthy diet. The egg tart is sweet but not greasy and tastes refreshing.

5. Material formula: 3 egg yolks, 250 grams of milk, 1 tablespoon of sugar. Ten egg tarts. Step 1: separate the egg yolk from the egg white, as long as the egg yolk, stir well with chopsticks. The yolk must be stirred in advance. Step 2: add sugar and continue to stir evenly. The amount of sugar can be adjusted by yourself. I think a tablespoon is very suitable for sweetness. Step 3: pour in the milk and stir well, 250 milliliters of a carton of milk will be fine.

The formula proportion of egg tart

1. The simple method of egg tart is as follows: ingredients: 100 grams of pure milk, 170 grams of light cream, 26 grams of fine sugar, 10 grams of condensed milk, 2 eggs and 8 egg tarts. Prepare the raw materials. Pour the milk and sugar into a bowl and stir with an egg beater until the sugar dissolves. Put the eggs in a bowl and stir well. The eggs can be stirred in another bowl and then poured in, so that they can be handled better. Add condensed milk and mix well.

2. mix the light cream, milk, condensed milk and sugar and heat them in water until the sugar melts and takes out to cool. (2) pour into the egg yolk and mix well, sift in the flour and mix well. (3) after sifting, the egg tart water is ready.

3. Take Hong Kong-style egg tart as an example to make egg tart: ingredients: milk 320g, 4 eggs, condensed milk 40g, fine sugar 60g, water 80g production method: fine sugar, water and condensed milk stir until fine sugar melts. Add the milk and mix well, add the beaten eggs, gently mix and filter for two or three times, cover with plastic wrap and refrigerate for three hours. Briefly talk about a kind of Hong Kong-style egg tarts: egg tarts, refer to the previous steps.

4. the egg tart is as follows: stir 2 [eggs] in the bowl, stir well with [granulated sugar] and [condensed milk] (without condensed milk), stir well with [milk] and [whipped cream]. Then filter it with a sieve. Stir 4 egg yolks in a bowl, stir well with granulated sugar and condensed milk, and stir well with milk and whipped cream.