Baked Egg Tarts

Method12 steps

1. 1

   Weigh the Light cream

   称量淡奶油

   Place the bowl on a kitchen scale and weigh 450g of Light cream.

   将碗置于克数称上，称量 450 克淡奶油。

   ⏱1 min

   • 💡 The density of Light cream is recorded as 1 here.淡奶油密度在此处记为 1
   
2. 2

   Add Granulated sugar

   加入白砂糖

   Add 80g of Granulated sugar.

   加入 80 克白砂糖。

   ⏱30 sec

   • 💡 The sweetness is moderate; adjust to personal taste, with a recommended range of 60-100g.甜度中等，可按个人口味增减，建议范围 60-100 克
   
3. 3

   Add Milk

   加入牛奶

   Add 200g of Milk.

   加入 200 克牛奶。

   ⏱30 sec

   • 💡 The density of Milk is recorded as 1 here.牛奶密度在此处记为 1
   
4. 4

   Add Egg yolks

   加入蛋黄

   Add 8 Egg yolks; the egg whites can be reserved for other uses.

   取 8 个蛋黄加入，蛋清可留作他用。

   ⏱3 min

   • 💡 Be careful to separate the egg whites and use only the yolks.注意分离蛋清，只取蛋黄
   
5. 5

   Stir evenly

   均匀搅拌

   Stir all ingredients evenly until the Granulated sugar is completely dissolved.

   均匀搅拌所有材料直至白砂糖全部融化。

   ⏱2 min

   • 💡 You can use chopsticks or a whisk.可以使用筷子或打蛋器
   
6. 6

   Strain the tart filling

   过滤蛋挞液

   Use a Sieve to strain the mixed ingredients.

   使用网筛对搅拌完成的食材进行过滤。

   ⏱1 min

   • 💡 Remove Egg membranes, Egg shells, undissolved Granulated sugar, and clumps of Light cream.滤除鸡蛋黏膜、鸡蛋壳、未融化的白砂糖、结块的淡奶油
   
7. 7

   Preheat the Oven

   预热烤箱

   Set the Oven to 220°C and preheat for about 10 minutes. Remember to take out the baking tray.

   将烤箱设置 220 摄氏度开始预热（约 10 分钟），记得拿出烤盘。

   ⏱10 min

   • 💡 Preheating is an important step to ensure successful Baking.预热是确保烘烤成功的重要步骤
   
8. 8

   Arrange the tart shells

   摆放蛋挞皮

   Place the tart shells evenly on the baking tray with a 0.5cm gap between them.

   将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中。

   ⏱1 min

   • 💡 Maintaining gaps helps with heat circulation.保持间隔有助于热量流通
   
9. 9

   Fill the tart shells

   填充蛋挞液

   Pour the strained filling into the tart shells, leaving 0.5cm from the top edge. Do not overfill.

   将过滤完成的食材倒入蛋挞皮中，液面距离蛋挞皮上沿 0.5 厘米即可，不宜过多。

   ⏱3 min

   • 💡 Do not fill too full to prevent overflow.不要倒太满防止溢出
   
10. 10

    Freeze for storage (optional)

    冷冻保存（可选）

    At this stage, you can place the tarts directly in the freezer for at least 12 hours.

    至此步骤可直接放入冰箱速冻 12 小时以上保存。

    • 💡 Convenient for later use.方便以后随吃随取
    
11. 11

    Bake

    烤制

    Place the semi-finished tarts in the Oven and bake at 200°C for 25 minutes.

    将半成品蛋挞放入烤箱中进行烤制，温度为 200 摄氏度，时间为 25 分钟。

    ⏱25 min

    • 💡 Adjust the time based on your Oven's actual temperature variance.根据烤箱实际温差调整时间
    
12. 12

    Serve

    出炉食用

    Once baking is complete, they are ready to eat.

    烤制结束后即可食用。

    ⏱30 sec

    • 💡 They are hot right out of the Oven; let them cool slightly before eating.刚出炉较烫，请稍作冷却后再食用