Children have begun to take winter vacation, adults have also begun to receive notice of annual leave, in the face of children at home, many parents like to make some small delicacies, let children taste, after all, now the epidemic is sporadic, do not take children out shopping to buy food, can also reduce a lot of unnecessary trouble, and egg tart is a lot of families like to choose a beautiful snack.
Recently, I have also received some questions from my mother about making egg tarts:
Why does the baked tart filling always fail to take on a caramel color? Still not bulging, or even cracking?
Now the egg tart skin, love baking shops have quick-frozen ready-made, so as long as we mix the egg tart liquid, we can make egg tarts, and the above situation, are the egg tart liquid mixed when making egg tarts has a problem, the milk, sugar and eggs of the three main materials of the mixing ratio is not in place.
For example, the egg tart liquid is too thin, the milk is more sugary, it is difficult to bake the surface of the egg tart caramel color, and easy to crack, the egg tart liquid is too thick, it is difficult to bake, the filling is sticky and not smooth and tender, so at home to do egg tarts, milk, sugar, eggs ratio? Teach you the family recipe, tart crisp filling tender, interested in egg tart methods, may wish to see how to make, master, make for children to taste.
◇ "Egg Tart & Material List":
13 tart skins, 30 grams of sugar, 100 grams of milk, 2 eggs (about 100 to 110 grams), 70 grams of light cream, raisins, chopped cheese or dried cranberries to taste
◇ "Production Process":
Step 1| first prepare the materials needed to make egg tarts, light cream thawed at room temperature in advance, if not, use the same amount of milk, but add light cream mixed egg tart liquid, baked egg tart filling taste will be smoother, milk taste will be more fragrant.
Step 2| pour the milk into the bowl, add sugar and eggs, beat and mix with an egg beater, then pour in the cream, beat evenly until you no longer see the egg yolk shreds, use the strainer to sift the mixed egg tart solution again, filter out the egg tendons that cannot be mixed in the egg tart liquid, make the egg tart liquid more delicate, is the key to the smooth and tender filling of the baked egg tart without hard blocks.
Step 3| put the egg tart skin evenly on the baking sheet, according to the taste, you can put cheese crumbles, raisins, dried cranberries, etc. into the egg tart skin, so that the taste of the egg tart can be more unique, after putting the ingredients, pour in the egg tart liquid, nine points full.
Step 4| the oven preheat in advance, after preheating, send the egg tart into the oven, above the heat of 200 degrees, bake for 25 minutes, and finally 3 to 5 minutes, observe the coloring of the filling inside the egg tart at any time, and see if you want to add a piece of tin foil to prevent baking paste.
Step 5| grill until the egg tart filling appears beautiful caramel color, you can let the egg tart out of the oven, the opening of the furnace instant, the rich egg milk aroma and puff pastry aroma, eager to eat immediately, freshly baked egg tart, egg milk filling on the caramel color full of appetite, leather crispy taste does not lose the bakery.
——Fawn said——
What is the proportion of milk, sugar and eggs when making egg tarts at home? The above egg tart formula can make 12 to 15 ordinary size tarts, milk, sugar, egg proportion distribution, to 1 egg about 55 grams as a proportion, with 15 to 20 grams of sugar, 80 to 90 grams of milk, so the mixed egg tart liquid will not be too light nor too thick, the taste will not be too sweet, milk flavor is rich.
Mixed egg tart liquid must be sieved, can prevent the baked egg tart filling with hard blocks, affecting the taste, baking should also pay attention to the oven heat, after all, each oven temper is different, so as not to burn, can make the egg tart baked a beautiful golden caramel color, bulging, is the most successful.
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