Is egg tart high in nutritional value?

Nutritional Value of Egg Tarts Eggs are rich in protein, fat, vitamins and minerals, such as iron, calcium and potassium. Protein is a high-quality protein, which can repair liver tissue damage; Rich in DHA, lecithin and yolk protein, it is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration; Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Starch can be considered as a high polymer of glucose. It can be extracted from starch-containing substances such as corn, sweet potato, wild acorn and pueraria lobata. Starch is the most abundant carbohydrate in human diet. Starch is a polysaccharide based on glucose.

Protein in milk is mainly casein, albumin, globulin and milk protein. Among more than 20 kinds of amino acids, there are 8 kinds of amino acids necessary for human body. Milk protein is completely protein, and the digestibility is as high as 98%.

Minerals and trace elements in milk are dissolved, and the contents of various minerals, especially calcium and phosphorus, are appropriate and easy to digest and absorb.

The function of egg tart is to supplement calories.

An egg tart is equivalent to eating a bowl of rice. Egg tarts are high in calories, delicious and attractive, and add enough calories to the human body.

Rich in unsaturated fatty acids

Egg tarts are high in fat and unsaturated fatty acids, but high in saturated fatty acids. Pay attention to your health when eating.

explosive

Egg tarts are rich in oil, which is not easy to produce the satiety provided by carbohydrates. People who need to gain weight can eat more.

Method for making egg tart

Ingredients: 80g of milk, 25g of fine sugar, 0/80g of whipped cream/kloc-0, and 3 egg yolks.

Accessories: 8 pieces of egg tart skins.

Steps:

Prepare the required materials

Weigh out the milk and whipped cream

Add sugar to 40 grams of milk and stir until it melts.

Add the cream to another 40 grams of milk and mix well.

Beat the egg yolk well and pour it into the milk.

Then stir well.

Add cream to the eggs and milk.

Then stir well.

Screen again.

After sieving, remove the big bubbles on the surface with a small spoon.

Put the tarts in the baking tray.

Pour the egg mixture into the egg tart skin separately and pour for eight minutes.

Preheat the oven to 200 degrees and bake the middle layer for about 20 minutes.

When the surface begins to turn brown, it can be discharged.

Cooking tips

1, the weight of the egg liquid is 8 egg tart skins, and the weight can be increased by doing more;

2, the egg liquid must be sieved twice, so that the baked egg tart is tender and smooth.