Cantonese egg tart

Overview

This is a Cantonese egg tart, called Cantonese-style egg tart. It does not require whipping cream and has a light texture and is not greasy

Tags

• baking
• egg
• sugar
• milk
• water

Ingredients

Steps

1. 1 Weigh the milk

2. 2 Add the sugar to the milk and stir until the sugar melts

3. 3 Put the eggs in, add the water, and mix well

4. 4 Sieve the egg tart water, usually twice, to make it especially tender when baked

5. 5 Pour the egg tart liquid into the egg tart shell eight-quarters full, and place it in a preheated electric oven. Turn on the heat to 190 degrees and lower the heat to 230 degrees. Bake for 20 minutes. Take it out of the oven and eat it while it's hot. It will be especially tender and smooth