Get into the first oven, can't wait to try it, starting with the simplest, egg tarts bear the brunt
By broken konjac is polite
<h2>Royalties</h2>
Eggs (whole eggs) 2 pcs
Pure milk 125g
20g white sugar
6 quick-frozen egg tart skins
<h2>Practice steps</h2>
1, weigh Jindian pure milk 125g, pour into a clean glass bowl (did not want to think of the hair loop, so there is no picture)
2, cut a piece of oil paper as weighing paper, weigh 20g of white sugar, and then pour into the milk, stir with a manual egg beater, so that the white sugar is completely dissolved in the milk ("weighing paper" is a professional term, here to leave a picture is also because at this moment like in the laboratory to weigh the drug, casually photographed, is not the actual amount added)
3, beat two eggs in another bowl, stir well, then pour into the milk, stir well with an egg beater, through the mesh sieve (the powdered sugar sieve used here, nothing else is available)
4: Open the oven, bake up and down 200 degrees to start preheating, preheat for about 2 minutes, and pour the egg tart liquid into the egg tart skin
5: Place in the oven and bake at 200 degrees above and below for 25 minutes
6, the finished product came out ~ the first time to try, but also ready to increase the reduction time at any time, so I have been staring, did not expect the time is just right
<h2>Tips</h2>
I don't like sweets very much, so I think the egg tarts made according to this material are sweet
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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