Egg tart HD- How to tell if an egg tart is cooked?

How to make an egg tart How to make an egg tart How to eat an egg tart is as follows:

Homemade egg tart, simple and delicious preparation materials: milk, two eggs, white sugar 15g, egg tart skin tools: Hays k5 oven, eggs are broken up with an egg beater for later use, pure milk is poured into white sugar and stirred evenly, and then egg liquid is added and stirred evenly. Sieve the prepared egg tart liquid again to make it more delicate. Pour the egg tart liquid into the crust for 8 minutes, preheat the oven at 200 degrees, and then bake in the oven at 200 degrees for 20 minutes. The simple and easy-to-make egg tart is finished. It is good for breakfast or afternoon tea.

How to tell whether an egg tart is cooked or not? You can look at the color in the middle of the egg tart first. Generally, the middle is light yellow, and the egg liquid has solidified and is cooked. If you can't tell whether the egg liquid is solidified, you can poke the middle part with a spoon or chopsticks. If it's not sticky, it's cured. In addition, the cooked egg tart usually has a little brown in the middle, which can also be judged according to this. Of course, if there are too many brown parts, or close to black, it proves that it is overcooked.

First, why is the baked egg tart not cooked inside?

1, because the egg tart skin will swell after baking, so the egg tart water only needs to be poured for 7 minutes.

2. After the egg tart skin is pinched, it needs to stand for 20 minutes, and then pour in the egg tart water to bake. Otherwise, the egg tart skin will shrink seriously during baking, which will lead to the overflow of egg tart water and fall short.

3. When pinching the skin, pinch the bottom as thin as possible, otherwise the taste at the bottom will be wet and not crisp.

4. When making egg tart water, heat it.

Cream that can be thickened to make whipped cream

Milk is used to completely dissolve fine sugar. If powdered sugar is used, it can be directly stirred without heating.

Before baking the egg tart, the oven should be preheated in advance.

Second, the practice of egg tart

Egg tart is also called "

egg tart

",it is a kind of pie with exposed stuffing, which tastes greasy and fragrant. As a small and exquisite dessert, it is favored by people because of its soft taste. Besides, egg tarts contain more.

Vitamin b

and other

microelement

It can decompose and oxidize carcinogens in human body and has the function of preventing cancer.

The practice of egg tart is also simple, and the specific operation is as follows:

1, beat the eggs into a bowl and beat them into egg liquid;

2. Add sugar, milk and whipped cream to the egg liquid, stir well, filter and pour into the pot, preferably in the shape of a teapot with a mouth, so that the stirring liquid can be poured later.

3. Pour the stirring liquid in the pot into the egg tart skin;

4. Put the egg tart skin into the baking tray and pour the egg liquid into the egg tart skin.

5, put in the oven, fire 238 degrees, fire 220 degrees, bake for 20 minutes and then take it out.

The method of egg tart should be detailed. Isn't there an oven to cook it? You must have an oven to make egg tarts, as shown below:

1, prepare all materials.

2. Put the basin on the electronic scale and pour in the milk.

3. Add fine sugar and add two whole eggs.

4. Beat well with a manual eggbeater, add whipped cream and beat well again.

5. Sift the egg tart liquid into the measuring cup.

6, pour the egg tart skin, nine points full.

7. Put it in a preheated oven for 200 minutes. (The time in the picture is distorted at will. Observe the color of the egg tart skin, and you can bake it. )

8, out of the oven, eat delicious while it is hot.

Extended data

Cooking tips

1. Dragonflies are inflexible, especially brittle, and are easily broken when rolled. 100% will break in some places when Tappi is laid. Take a piece and mend it slightly. Click it, and they will be well combined together, and they will be completely invisible after baking.

2, use a tower ring, this kind of thing has no bottom, so I laid a non-stick silicone pad in the baking tray in advance, and directly pressed the tower skin on the pad, so it didn't move. In fact, it is more convenient to pour pudding liquid on raw cassava flour; Bake the tower skin first, mainly to prevent the liquid from seriously wetting the tower skin.

3. After the pudding liquid is made, you can filter it and it will be smoother.

4. The specific baking time should be adjusted according to the performance of your oven. Generally, some colors on the surface are better; Pudding liquid will swell badly when baking, so don't be nervous. It will naturally shrink after baking. It tastes better after refrigeration.

References:

: egg tart