The electric oven is now a necessary household appliance for many friends. There are many kinds of delicious products that can be made by the electric oven, and the taste is very good. The use of electric ovens to make egg tarts is selected by many basin friends. Because the method of making egg tarts is very simple, and it is widely welcomed by people of all ages, it is important to pay attention to the time and temperature when making egg tarts in ovens.
 Temperature and time of baking egg tarts in oven
 The key depends on whether it is a small oven or a large oven. If it is a small oven, take full account of the fact that the temperature is not very symmetrical. It can be set at 180 degrees. The left and right fires can be used for 15 to 20 minutes. There is also a very important element to consider. It is better to have a gap in the middle of the egg tarts to facilitate gas admission. If it is a large oven, set it at 190 degrees, and add a cooling fan to the left and right for thermal convection. It can take up and down for 15 minutes.
 How to bake egg tarts in oven
 Basic raw materials: egg tarts (9 pieces), low gluten flour 6g, fresh cream 85g, milk 70g, egg yolk 2 pieces, sugar 25g
 1. Stir the fresh cream, milk and sugar evenly, heat them until the sugar dissolves completely, cool them in the air and add egg yolk.
 2. Add low gluten flour and mix well. (Egg tarts with water)
 3. Pour the prepared egg tart water into the egg tart skin until it is seven times full.
 4. Put it into the baking pan and put it into the electric oven which is about hot. Bake in an electric oven at 210 ° for 25 minutes.
 Cooking method
 1. The amount of egg liquid is 8 egg tarts, which can be increased by doing more;
 2. The egg liquid must be sifted twice, so that the egg yolk will be tender and smooth.
 Method of microwave oven egg tarts
 Raw materials: 200g raw eggs, 150g condensed milk, 50g butter, 130g whole wheat flour, 2g yeast powder, 2g salt, 25g sugar.
 Procedure:
 1. Knock 3 raw eggs and 1 yolk into a bowl and stir; Boil 150g water, add white granulated sugar, and turn it into red bean syrup; Pour the egg white powder, red bean syrup and a cup of condensed milk into a container, mix them well and put them into the refrigerator for reservation.
 2. Mix butter, a small amount of salt, yeast powder, wheat flour and appropriate water sufficiently to synthesize batter, divide it into 12 equal parts, and grind it into a ring on the control panel; Put the batter into the egg yolk crisp grinder and straighten it.
 3. Take out the egg white powder from the refrigerator, and pour it into the egg tart skin evenly. After 8 minutes, it can be heated in the microwave oven. Set the temperature to 200 degrees, 20-25 minutes.
 Common types of egg yolk pastry
 The tart skin of the yolk cake with yellow cream is smooth and detailed, like a basin shaped cookie, with a yellow cream aroma. It is similar to the common pie crust of western pastries, which tastes like cookies, so it is also called the cookie skin.
 The tarts of the egg yolk pastry are thin layers of the pastry, similar to the yellow cream layer pastry of western pastries
 (Puff Pastry); However, due to the application of lard animal oil, the taste is not smooth than the yellow cream thousand layer pastry. In addition, due to the thick tarts, the egg yolk pastry with thousand layers of pastry has less filling than the egg yolk pastry with yellow cream.
 In addition to the popular egg yolk pastry with white granulated sugar and raw eggs as egg paste, there are also variant egg yolk pastries with other raw materials infiltrated into the egg paste, such as fresh milk tarts, ginger water egg yolk pastries, protein egg yolk pastries, chocolate egg tarts and bird's nest egg yolk pastries.
 Portuguese Tart, Spanish style fresh cream tarts, also known as Portuguese style egg tarts, and Portuguese Tart in Hong Kong and Macao, is a kind of small and medium-sized fresh cream thousand layer pastry cake. Its black burnt surface is toffee after too much sugar meets heat, which is its characteristic. It was invented by the nuns of the Geronimo Cathedral in Florence, Spain, in the 18th century at the latest. In 1837, it just started to be sold in the ordinary cake shop. At that time, because the shop was located in Florence's Beilin Nature Reserve, it was called Beilin Tart.