How to make egg tart (all-egg no cream version)

In today's society, many women still do not know how to cook, and they are in a mess when they enter the kitchen. However, the method of making egg tarts (all-egg, no cream version) will surely excite you, because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve it, and the taste will be more fragrant.

1. Take out nine egg tart crusts from the freezer in advance and thaw them.

2. Prepare other ingredients and weigh them.

3. Beat the eggs into a plate and stir them (for the whole egg version, there is no need to separate the egg white and yolk)

4. Add icing sugar (icing sugar is easier to blend into the egg liquid; if you use white sugar, you can heat it with pure milk over low heat to melt it).

5. Add pure milk and mix well.

6. Then add low-gluten flour and stir until there are no powder particles.

7. Add condensed milk and mix well.

8. The egg liquid is ready.

9. Put the filling into the tart shell until it is 80% full.

10. Place it in the middle layer of the preheated oven and bake at 220 degrees for 20 minutes.

11. The skin has become crispy and begins to swell.

12. Crispy on the outside, tender on the inside, and fragrant!

13. Let’s take a close-up shot!

Egg tart (whole egg, no cream version) is an easy dish to make. People who work overtime for a long time and have no time to cook can try making this dish. It only requires simple steaming and adding seasonings that suit your taste before serving.