Four Simple Methods of Making Egg Tart Liquid

Everyone likes egg tarts, which are crispy outside and tender inside. Homemade egg tarts are generally made by buying egg tart skins and mixing egg tart liquid by yourself. There are also many ways to make egg tart liquid. Today, I will introduce a relatively simple method of making egg tart liquid.

Ingredients: two eggs, pure milk 100g, condensed milk 20g, sugar 20g.

Method: First, pour condensed milk and white sugar into milk and stir well, then pour egg liquid and stir well, and then sieve. After sieving, pour the tart skin into the oven.

This is a relatively simple method for making egg tart liquid. Actually, you don't need condensed milk, just use milk, sugar and eggs.

500g boiled water, sugar 150g, 8 eggs and 200g milk.

Practice: Stir the boiling water and sugar to melt, let it cool for later use, break the eggs, slowly add milk and stir evenly, finally pour the egg liquid into the cooled sugar water slowly, stir while pouring, stir evenly, and finally sieve to remove impurities. Preheat the oven in advance, the batter is 220 degrees and the primer is 250 degrees. Pour in the egg tart water, then put it in the oven and bake for about 13 minutes. The temperature and time are for reference only. Each oven has a different personality and needs to be adjusted according to the actual situation. The egg tart made with this recipe is very fresh, soft and smooth, crisp outside and tender inside, and tastes exactly the same as that sold in hotel teahouses.

There are many ways to make egg tart water. Everyone does it differently. Today, I would like to share with you the egg tart water I learned in Guangdong Tea House.

1 First of all, we prepare 17 eggs, 8 sugars, 1.5kg water, three flowers and half a bottle of light milk.

2 Practice: First, we put the eggs on the plate, then add the white sugar and stir it evenly with the eggbeater until the white sugar melts.

3 After stirring and melting, add 1.5kg of clear water and continue to stir evenly. After stirring evenly, add half a bottle of Sanhua weak milk and continue to stir evenly until all the materials are completely mixed. Then pass the stirred egg paste through a dense sieve, and the egg tart can be used after being sieved with water. We can seal it with plastic wrap and put it in the refrigerator for the next day. This is the simplest way to use egg tart water.