1. Materials are ready first
2. Use the egg separator to take out the yolk for standby
3. Mix the cream and milk, add the sugar and condensed milk, heat and stir until the sugar dissolves. Add yolk and
Low gluten flour, stir well
4. Well stirred
5. Filter the water
6. Put the tart skin embryo in the baking tray, and pour in 7 or 8 points of tarting water. If you add too much, the tarting water will overflow during the baking process
7. Preheat the oven 210 & deg; for 5 minutes, put in the egg tart embryo and bake for 20 minutes or so until the egg tart water coagulates and the focus point appears on the surface!
Here comes the fresh egg tart~