Practice of Oven Egg Tart and Cooking Method of Formula Egg Tart

1. Material: 4 egg yolks, low-gluten flour 15g, one layer of skin, 220g whipped cream, 60g milk 160g fine sugar and 20g condensed milk.

2. Roll the crust of Melaleuca into a crust with a thickness of 0.3 ~ 0.5 cm, then roll it into a roll and cut it into small rolls with a thickness of 1CM, which is the crust of an egg tart.

3. Dip some high-gluten flour into the cut roll, put the flour-dipped side up into the egg tart mold, push the crust evenly with your thumb, cover the whole mold, and let the pushed crust stand still for 30 minutes.

4. Prepare a small pot, pour in whipped cream, milk, condensed milk and sugar, cook until the sugar melts, cool to room temperature, add egg yolk and low-gluten powder, stir well and sieve to form egg tart water.

5. Preheat the oven to 220 degrees, pour the egg tart water into the mold until it is full for about 7 minutes, send the egg tart into the middle layer of the oven, and bake at 220 degrees for about 20 minutes until the focus appears on the surface.