Egg tart refers to a pie with exposed stuffing, which is relative to a pie whose surface is covered with pie skin and whose stuffing is sealed. Egg tart was first popular in Europe, and later it was introduced to the mainland via Hong Kong. Egg tarts contain more fat, but more unsaturated fatty acids. For patients with cardiovascular and cerebrovascular diseases, it is not advisable to eat too many egg tarts. Now let's introduce the practice of Portuguese egg tart.

Portuguese egg tart tastes sweet and is mainly made by baking process, which takes about 50 minutes and the making process is simple and easy to learn. First, prepare all kinds of ingredients, including egg tart skin10g, whipped cream100g, 2 ounces of milk, 2 eggs, low-gluten flour10g, and half an ounce of sugar. First, pour milk, whipped cream and sugar into a bowl, stir well and heat.

Heat until the sugar is completely melted. Break the egg and take only the yolk. Pour the yolk of two eggs into the bowl filled with milk and whipped cream just now, then spread the low-gluten flour evenly on the surface and stir it again. Be sure to mix well. And then sieve that mixed liquid, and aft sieving out the particles on the sieve, the remaining mix liquid is egg tart water for later use.

Put the egg tart skins into the baking tray, and pour the egg tart water into 10 egg tart skins in turn. It must be noted that each egg tart can only be filled to seven points, and it must not be too full. Otherwise, it will overflow when baking. Preheat the oven, then put the baking tray with egg tarts in the middle of the oven, and adjust it to 2 10 degrees, about 30 minutes, mainly about the baking degree of egg tarts.

Just focus on the surface of the baked egg tart, then turn off the fire, and a delicious and authentic Portuguese egg tart will be ready. Remind friends that egg tarts are high in calories. Egg tarts like this provide the same heat as a bowl of rice, so be sure to eat well, or you will easily get fat if you eat too much.