What materials do you need to make an egg tart?

Our family has activities every month, and we invite everyone to dinner for free. For three months, we had duck noodles with ginger sauce, egg tarts and pudding. But it seems that everyone only likes to eat egg tarts, so I will try to make egg tarts for everyone when I eat for free in a month. Here, I write down the recipe and process of making egg tarts for everyone. Little friends who have time and conditions can try it first. The taste made is definitely different from that bought ~ ~

Formula:

Cream: 250g condensed milk: 20g

Fine sugar: 80g egg yolk: 4 pieces.

Whole egg: 1 starch: 21g.

Milk: a box (the supermarket sells that kind of 250ml, pure milk)

Other tools: oven, 2 pots, egg tart skin, fine gauze,

According to this specification, about 50 small egg tarts and 25-30 large egg tarts can be made.

Precautions:

1, a treasure search keyword baking, the required materials can be bought, but generally only whipped cream, egg tart skin and electronic scales need to be bought online, and the rest can be bought in the supermarket.

There are many brands of whipped cream. I use Anjia, which is more expensive, but the taste is really different. Last time, I invited everyone to eat. On the last day, because I ran out of online shopping, I went to a nearby cake shop to buy miscellaneous brands. Except for the sweet ones, there was basically no milk smell. Those who like the heavy taste of milk can add 20/30g on this basis.

3, the supermarket to buy sugar, try to buy powdered sugar (cotton candy), there is a red flag outside the door, if not, try to buy a little thinner sugar to facilitate the melting behind.

4, starch and corn starch, egg yolk and whole eggs, that is, a total of ***5 eggs, all of which are typed in, and the other four only need egg yolk.

Production steps:

1: Prepare 2 pots (it's best for a partner with a broken hand to make a bigger pot to avoid spilling when beating eggs), weigh the starch, add 1 whole egg and 4 yolks, and mix well for later use;

2. Pour the milk, condensed milk and powdered sugar into another basin and stir well. After the sugar powder is completely melted, pour it into the last pot and stir it evenly again;

3: Add whipped cream and gently stir well. There will be some partially melted starch in it, and finally filter the egg tart liquid with gauze for later use.

4: Preheat the oven at 220℃ for 5- 10 minutes, and use this time to pour the prepared egg tart liquid into the egg tart skin. Don't fill each egg tart too full, just 80% full;

5: Put the egg tart in the middle layer of the oven and bake at 220℃ for 20 minutes;

6. (The key step is to do it selectively.) Because it is a domestic oven, the firepower is definitely not as big as that of a cake shop, so the egg tart will be cooked in 20 minutes, but the color is not very beautiful, and there is no slight brown feeling, so put the egg tart on the upper floor, light it at 150℃, and open it for a few minutes at will, because basically open the box once every 30 seconds, and the color will be ok.

The last step can sometimes make an egg tart with a disk value of 8 points become -8 points in a few tens of seconds. Once, just at this step, a guest came. I used to pour two cups of tea and it burned black when I came back. . . So remember to open the box at 20-30! !

Talk about price:

Online shopping in the oven doesn't need to be too big. According to your own situation, 100-200 RMB is appropriate.

There seem to be about 48 small egg tart skins in 20 yuan, and about 50 large ones above 30 yuan.

You can use 1L light cream from 50 yuan for 2-3 times, or you can choose 250ml. But if you make suggestions at home, you can buy a big one. Anyway, the postage for one purchase is more than 10. You can keep it in cold storage after buying it, and you can continue to eat it next time.

Buy the rest in the supermarket, and it will be done for 50 yuan.

Finally: the egg tart liquid that has not been used up at one time can be sealed with plastic wrap and put in the refrigerator for refrigeration. Stir more when you use it next time, because the starch has precipitated again.

The cream in the cake shop is made of light cream. You can pour it out if you want to eat it, and beat it slowly when you are bored. ~ ~ If they can't finish eating, they will be frozen in the refrigerator and the ice cream will come again overnight. I have done all these boring things. . haha