[Can I make egg tarts without cream]_Do not put cream_Can you
The egg tart is very delicious and sweet during baking. Although the egg tart does not have cream on it, it tastes very crispy, but it has a creamy flavor. This is because the cream is added to it, so that the cream is so delicious.Some people do n’t have ready-made cream at home. It would be very troublesome to make it directly. In addition to the lack of props, can I make egg tarts without cream?
Ingredients: Milk 160ML, egg yolk, 2 egg tart crusts, 8 cake flour, 10g granulated sugar, put in 4-5 chocolate balls, ready ingredients, separate egg yolk and egg white with a separator, and use egg yolk for future use.
Choose cake flour or low-gluten flour.
Ready-made custard skins need to be frozen without thawing.
Add milk to the warm pot, add white granulated sugar according to taste, and heat over low heat. During the heating process, keep stirring until the sugar melts.
Warm, you don’t need to heat until the milk is boiling.
After turning off the heat, break up the egg yolks, and then pour into the milk pan evenly.
Turn on low heat, stir well, then turn off the heat and let cool.
Sift the cake flour or low-gluten flour, sieve into the cool milk, and add it while stirring.
During the stirring process, pay attention to crush the flour particles until there are no particles, and stir well.
The original tart liquid is finished.
Pour half of the original egg tart liquid into 4 egg tart skins and fill three quarters.
Add the remaining half of the chocolate balls, stir over low heat until the chocolate melts to make a chocolate flavor, and then add the remaining tart crust.
Preheat the oven to 200 degrees, put it in a baking tray and bake for 15-20 minutes, until the tart surface turns brown.
Each oven model has a different temperature. Please adjust the baking temperature and time according to the actual conditions of your own oven.
Note: Fruit tarts can be made by adding fresh fruit grains.
If you like to eat delicate and smooth, you can add low-gluten flour.