4 egg tart skin (try to choose cream-colored raw materials, which is healthier)
Appropriate amount of red beans (cooked and drained in advance)
Egg tart liquid: 120g or so (I'm too lazy to use the ready-made one).
Here is a practical formula: 50 grams of milk, 30 grams of whipped cream, 40 grams of whole egg liquid, and 0/5 grams of sugar/kloc.
The recipe of egg tart liquid is free to play.
For example, milk+whipped cream, you can use all milk or adjust the proportion at will.
Egg yolk can be used in whole egg liquid, or some egg whites can be removed, which can be 1 whole egg+1 egg yolk.
In short, adjust according to the total amount of this basic formula, try several times to find your favorite taste.
1. The raw materials of egg tart liquid are mixed and stirred evenly, and filtered twice before use.
2. Defrost the egg tart skin, add a layer of red beans and pour the egg tart liquid for about 8 minutes.
3. Preheat the oven in advance and bake at 200 degrees for 25 minutes.
Take it out and let it cool a little. It's best to eat it while it's hot ~ crispy outside and tender inside, and enjoy it easily.