By Chef Sibe is coming
<h2>Royalties</h2>
Egg tart skin 12 pcs
Milk 100 g
White sugar 70
Light cream 200 g
1 whole egg
4 egg yolks
<h2>Practice steps</h2>
1, put the sugar and milk into the container, stir evenly until the white sugar melts; Tips: After adding new excipients each time, first stir evenly and then add the next excipient, the stirring force is not too heavy, otherwise it is easy to hit the bubbles, affecting the final form of the egg tart.
2、 Add light cream and stir again;
3. Add eggs and stir well;
4, the egg tart liquid sieved, poured into the measuring cup; Tips: egg tart liquid sieving is a very important step, you can filter the extra particles and foam from the tart water, and finally get a perfect smooth egg tart liquid, with this egg tart liquid made of egg tart filling will taste smooth.
5, prepare 12 egg tart skins, pour the egg tart liquid into the egg tart skin, nine points full;
6, put into the preheated 200 ° C oven, bake for 25 minutes, out of the oven can be eaten; Tips: The oven is best to open 5-10 minutes in advance to preheat, if it is a large oven, then put in the middle layer, 30L below the oven on the bottom floor, specifically according to the capacity of their oven to determine.
<h2>Tips</h2>
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