How to make egg tarts at home: hot topics and practical tutorials on the Internet
In the past 10 days, egg tart making has become one of the hot topics on the Internet, especially among home baking enthusiasts. This article will provide you with a detailed guide to making egg tarts based on the hot spots across the Internet, and attach structured data for reference.
1. Recent hot topics related to egg tarts
| Topic keywords | heat index | Main discussion platform |
|---|---|---|
| Air Fryer Egg Tarts | 85,000+ | Xiaohongshu, Douyin |
| Low Sugar Egg Tart Recipe | 62,000+ | Zhihu, Bilibili |
| Puff pastry tart vs cookie tart | 45,000+ | Weibo, go to the kitchen |
| Egg tart liquid recipe ratio | 78,000+ | Baidu, WeChat |
2. Basic egg tart making method
1. Material preparation
| Material | Dosage | Remarks |
|---|---|---|
| Egg tart crust | 12 | Can be purchased ready-made or homemade |
| whole egg | 2 | or 4 egg yolks |
| Light cream | 100ml | Can be substituted with milk |
| milk | 100ml | Full fat best |
| fine sugar | 40g | Can be adjusted according to taste |
2. Production steps
1)Egg tart liquid making: Mix milk and whipping cream, add sugar and stir until completely dissolved. Beat in the eggs and mix gently to avoid over-beating and causing bubbles.
2)Filter egg liquid: Sieve the mixed egg liquid 2-3 times to ensure a fine and smooth texture.
3)Filling the tart crust: Thaw the egg tart shell for 10 minutes in advance, pour in the egg liquid until it is 80% full.
4)baking: After preheating the oven to 200℃, bake the middle layer for about 20-25 minutes, until caramel spots appear on the surface.
3. Recommendations for popular variations
| variant type | key adjustments | Baking time |
|---|---|---|
| Air fryer version | 180℃15 minutes | Need to check halfway |
| Low sugar version | Reduce sugar by half and add condensed milk | Same as normal |
| Portuguese egg tart | Increase the cream ratio | Extended by 5 minutes |
| Fruit tart | Roast and add fresh fruit | Same as normal |
4. Frequently Asked Questions
Q: Why doesn’t the middle of the egg tart solidify?
A: Possible reasons: 1) Insufficient oven temperature 2) Baking time is too short 3) Improper egg-to-liquid ratio (too much liquid). It is recommended to use a thermometer to calibrate the oven and ensure that the egg-to-liquid ratio is 1 egg:100ml of liquid.
Q: How to make the egg tart crust crispier?
A: 1) After thawing the egg tart crust, bake it at 200℃ for 5 minutes. 2) Poke small holes in the bottom of the tart crust. 3) Use metal molds instead of paper molds.
Q: Is it okay without whipping cream?
A: All can be replaced with milk, but the taste will be lighter. It is recommended to use 250ml milk + 1 scoop of milk powder instead of the combination of 100ml cream + 100ml milk.
5. Advanced skills
1)Caramel Spot Control: In the last 3 minutes, you can move the baking sheet to the upper layer for coloring.
2)Moisture-proof tips: Demold immediately after coming out of the oven to prevent the bottom from becoming soft.
3)Save method: After completely cooled, it can be stored in the refrigerator for 2 days and eaten after baking again.
Through the above detailed steps and data analysis, I believe you have mastered the secret of making perfect egg tarts at home. You might as well try to innovate based on recent Internet celebrity recipes and create your own special egg tarts!
check the details
check the details
en
