This recipe is actually introduced outside of the Metro egg tart skin box. Because it is relatively simple, it does not need light cream, and the general ingredients can be completed at home, and the taste is not bad.
|Cinnamon powder (negligible)||a little|
First put the frozen egg tart skin at room temperature for 30 minutes
Melt the white sugar in boiling water, add milk and beaten eggs, and mix well
The egg liquid is poured into the egg tart skin 7-8 points full
Preheat the oven at 220 degrees
Bake the middle layer of the oven for 20-25 minutes, and conditionally open the hot air for the last 5 minutes, the egg tart skin will be crispy (the surface is a bit charred)
Sprinkle with cinnamon powder after it's ready to eat