Qiao nong tart production method
Unfreezing at room temperature: unfreeze the Shannon cream tart in water at room temperature (25 ℃) for about 3 hours, shake it gently for several times, without ice.
Refrigerated thawing: thaw for more than 5 hours in a 2-5 ℃ refrigerated refrigerator. It is recommended to take out the defrost the night before and use it the next day.
1. Set the oven temperature at 220-230 ℃ and 190-200 ℃, preheat for about 10 minutes. Reach the specified temperature.
2. Evenly place the egg tarts in the baking tray (the tin paper holder does not need to be removed), and the egg tarts do not need to be defrosted. Pour the defrosted egg tarts into the egg tarts, 8-9 points full, and each egg tarts is about 25-30g.
3. Put it in the middle and upper layer of the oven, bake for 23 minutes, observe the color of the egg tarts, and bake for another 5-8 minutes, until there is a little caramel color on the surface.
Note: due to different brands and sizes of the oven, the oven temperature and baking time are for reference only. You can adjust them properly according to your own oven in actual operation