Sweet and crispy, egg tarts are one of the favorite pastries for many adults and children. And the egg tarts sold outside are generally more expensive, at least 2-3 yuan or so 1, so many people are actually more willing to make their own egg tarts at home, and their own egg tarts are more assured to eat, but after all, the first time to do this thing, many people do not know the specific steps, especially how long the egg tarts are baked is not clear, how many degrees of fire up and down do not know, then today Linda will answer for everyone one by one.
<h1 class="pgc-h-arrow-right" > how long do egg tarts have to be roasted? </h1>
Egg tarts generally need to be baked for about 15-20 minutes before cooking, and the oven heat needs to be set at 220 degrees. Here's why:
1, the temperature of the baked egg tart should not be too high or too low. Because the egg tart itself is egg liquid poured into the tart skin baking, so if the temperature is set too high, it is easy to bake the surface of the egg tart and the inside is not cooked, and if the temperature is too low, it needs to be set for a longer time to bake, resulting in the egg tart water baking dry is also easy to bake paste, so the temperature of the baked egg tart needs to be appropriately lowered, set at about 220 degrees above and below the best;
2, baked egg tart can not be pursued too fast. Although the egg tart is high in protein, but the pursuit of speed roasting must increase the firepower, and the fire is too big must be easy to bake the paste egg tart, so the best way to bake the egg tart is actually slow roasting on medium heat, set up and down the fire 220 degrees to bake for about 15-20 minutes the best;
3: The baked egg tart needs to be preheated in the oven. Because the oven itself heats up also takes time, if the tart is put in too early, it is easy to lose water in advance because of the heating, and preheating the oven in advance can also make the oven heated and balanced, and then put in the egg tart can be well heated and not baked paste.
<h1 class="pgc-h-arrow-right" >what is the difference between different egg tart baking methods? </h1>
1: When making ordinary egg tarts, the oven is first set on a high and low heat for 200 degrees for 2 minutes, and then the finished egg tarts are put into the middle layer and baked at 220 degrees on a 220 degree heat for 15-20 minutes. Because ordinary egg tarts only need the skin to be crispy, there is no taste requirement for the lower tart, so it generally only needs to be baked normally at 220 degrees above and below the fire;
2. When making puff pastry tarts, the oven is first set up and down the heat for 200 degrees to preheat for 2 minutes, then the prepared egg tarts are put into the middle and lower layers and set to 220 degrees to bake for 10 minutes, and then the egg tarts are placed in the middle and upper layers for 10 minutes. Because the puff pastry tart pays attention to the upper and lower tarts are fragrant and delicious, so the lower layer of the egg tart wrapped in tin foil needs to be heated more, and needs to be placed in the middle and lower layers for baking, first baking the lower layer of the crisp, 10 minutes later, and then putting the middle and upper layers to bake for 10 minutes, so that the baked egg tart tastes crispy up and down, and the middle milk is sweet and fragrant.
<h1 class="pgc-h-arrow-right" >what do you need to pay attention to when baking an egg tart? Which 3 keys to keep in mind? </h1>
To make a crispy and delicious tart you need to keep the following 3 points in mind:
1. Adjust the egg tart liquid. In order to make a delicious egg tart, the first step must be to adjust the egg tart liquid, the method of mixing the egg tart liquid is very simple, only need to take 2 eggs and 1 egg yolk with a blender to fully stir well, and then take another pot to add an equal amount of milk and the right amount of sugar to mix well into sweet milk, and then the mixed egg liquid is divided into 4-5 times slowly added to the sweet milk and stirred until it is completely mixed until it is completely mixed, and finally the completely mixed egg liquid is filtered with gauze once without leaving bubbles, and the delicious egg tart liquid is ready;
2. Set the baking position. Pay attention to the placement of the 2 flavors of egg tarts mentioned above, if it is too troublesome, you can directly put the tart in the middle layer of the oven on the upper and lower heat of 220 degrees and bake for 20 minutes, and if you want to eat a more crispy and tender egg tart, you need to first put the egg tart at the lower layer at 220 degrees and bake for 10 minutes, and then continue to bake for 10 minutes in the upper layer;
3. Pay attention to baking time. Many people bake egg tarts always think that the surface solidifies can be eaten, in fact, such an idea is very wrong, the egg tart liquid itself is high protein so the surface is easy to solidify, but the inner egg liquid is definitely not fully cooked, and the egg tart skin itself is also raw, if you just look at the egg tart liquid solidification on the take out to eat is certainly not fixed and not delicious, it is recommended that the baking time is at least 15 minutes or so to eat.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
So I believe that everyone knows how to bake egg tarts, if you can't finish eating at one time, don't put it in the refrigerator, put the remaining temperature in the oven to save it, otherwise it is easy to change the taste! Come on the road to food together with duck!!
(The headline of this article was first published, originally produced by "Lin Da Guanren", unauthorized removal and plagiarism is strictly prohibited)
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