上周末，姐姐带我们做了非常好吃的蛋挞。因为没有做蛋挞需要的纸托了，所以我们用锡纸包裹剪下来的“纸杯模子”，做了许多锡纸蛋挞托。姐姐把冷冻的酥皮剪成小方块，一个锡纸托上铺一块酥皮，捏成杯状。有时候酥皮捏成杯状后缺了一角，姐姐告诉我们可以用一小块酥皮补上缺口。姐姐放了鸡蛋、白糖、面粉，调了一大碗蛋挞液。把蛋挞液倒在酥皮杯里，制作就完成了。然后把这些蛋挞放进烤箱烘烤。透过烤箱透明门，我们看到蛋挞中间的液体像气球一样鼓起来，有的还会冒泡。中间姐姐打开一次烤箱门，洒上白糖，焦糖蛋挞就做好了。烤出来的蛋挞，夹心又香又甜，软软嫩嫩，配上轻脆的酥皮，特别好吃。
Last weekend, my sister took us to make very delicious egg tarts. Because there are no paper trays needed for egg tarts, we wrapped the cut "paper cup molds" with tin foil and made many tin foil egg tart trays. My sister cut the frozen meringue into small cubes, put a piece of meringue on a tin foil tray, and squeezed it into a cup shape. Sometimes a corner of the meringue is missing after being cupped, and my sister told us that we can fill the gap with a small piece of meringue. My sister put eggs, sugar, and flour, and made a big bowl of egg tart liquid. Pour the egg tart liquid into the meringue cup, and the production is complete. These tarts are then baked in the oven. Through the transparent door of the oven, we can see that the liquid in the middle of the egg tart bulges up like a balloon, and some even bubble. The middle sister opened the oven door once, sprinkled sugar, and the caramel tart was ready. The baked egg tart has a fragrant and sweet filling, soft and tender, and it is especially delicious with the light and crispy meringue.
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