2. Prepare a clean bowl without water and oil. Knock in 2 eggs first, then add 30 grams of sugar and squeeze into a bag 13 grams of condensed milk. Don't pour the milk in a hurry, or the eggs will turn yellow easily, and the stirred egg liquid will have a grainy feeling. First, the eggs, condensed milk and white sugar in the bowl are fully stirred with chopsticks into a fine granular egg liquid, and then the prepared160g pure milk is poured into the bowl, and the milk and the egg liquid are fully stirred with chopsticks, so that the milk and the egg liquid are integrated, and it is not necessary to excessively send the egg liquid like making a cake.

3. Sift the stirred milk and egg liquid once, so that the baked egg tart heart tastes better and more delicate. Oven setting 180 degrees, preheating in advance 10 minutes. Take out the baking tray, spread a layer of oil-proof paper on it, then put 10 egg tarts into the baking tray at equal distance, and evenly pour the milk and egg liquid into the small bowl of egg tarts until the capacity is 90%.

4. Push the tart skin together with milk and egg liquid into the preheated oven, set the fire to 200 degrees and bake for 20 minutes.