How to make egg tarts with condensed milk: hot topics and practical tutorials on the Internet
Recently, the discussion among baking enthusiasts about "condensed milk tart" has continued to rise. This article will combine the hot topics on the Internet in the past 10 days to provide you with a detailed analysis of the making method of condensed milk egg tart, and attach a structured data comparison to help you easily unlock this dessert.
1. Top 5 popular baking topics on the Internet (last 10 days)
| Ranking | Topic keywords | Search volume trends | Related products |
|---|---|---|---|
| 1 | Condensed milk tart | ↑78% | Condensed milk, egg tart crust |
| 2 | Air fryer baking | ↑65% | air fryer |
| 3 | low sugar desserts | ↑52% | Sugar substitute |
| 4 | Meringue makeover | ↑41% | frozen puff pastry |
| 5 | Creative presentation | ↑33% | Decorative powdered sugar |
2. Comparison of core recipes of condensed milk tarts
| version | Condensed milk dosage | Number of eggs | Amount of milk | Baking temperature |
|---|---|---|---|---|
| Classic version | 50g | 2 whole eggs | 200ml | 200℃/15min |
| Strong fragrance version | 80g | 3 egg yolks + 1 whole egg | 150ml | 180℃/20min |
| Low sugar version | 30g | 2 whole eggs | 250ml | 190℃/18min |
3. Detailed production steps
1.Prepare materials: 12 egg tart shells, 2 eggs, 50g condensed milk, 200ml pure milk, 15g white sugar (optional)
2.Make egg liquid: Beat the eggs, add condensed milk and stir until smooth. Pour in milk in three batches and mix. Sieve twice to remove air bubbles.
3.Assemble and bake: After the egg tart shell is defrosted, pour in the egg liquid until it is 80% full, place it in the middle shelf of the preheated oven, and bake at 200℃ for 15 minutes until burnt spots appear on the surface.
4. Frequently Asked Questions
| question | solution |
|---|---|
| The egg tart core does not solidify | Extend the baking time or increase the heat temperature |
| The puff pastry is not layered | Choose tart shells made with shortening |
| There are bubbles on the surface | Egg liquid needs to be fully sieved |
5. Nutritional data reference (per 100g)
| Ingredients | Content | Daily proportion |
|---|---|---|
| heat | 285kcal | 14% |
| protein | 6.2g | 12% |
| fat | 15g | 23% |
| carbohydrates | 30g | 10% |
With the above structured data and detailed steps, you can choose different recipe versions based on your personal taste. The addition of condensed milk can not only enhance the milkiness of the egg tarts, but also make the filling denser and smoother. Try it now!
check the details
check the details
en
