The egg tarts recipe I just saw on the Internet the day before yesterday (Hong Kong-style egg tarts made by Daisy in the kitchen) are Hong Kong-style. I thought I hadn't made egg tarts for a long time. Speaking of egg tarts, it was because of this small snack that I started baking. Journey, because my mother likes to eat them, she always goes to kfc and feels that the price is a bit expensive. From starting to learn egg tarts to slowly trying every kind of pastry, baking has become an indispensable part of life.
The ones I have made before are all Portuguese-style egg tart, which requires layers of crispy quilt, which is quite troublesome. Moreover, butter melts easily in hot weather and is even more difficult to operate. I saw the recipe for Hong Kong-style egg tart online, and it looks good and easy. I want to think my sister is getting married, so I can make some for her as a wedding gift. I also wish them harmony, beauty and happiness forever!
Hong Kong-style egg tarts are crispy and non-greasy. They are very delicious
Hong Kong-style egg tarts
By EmelyStanton
Recipe Recommendations
- powdered sugar 40g
- egg liquid 12g
- low powder 170g
- light cream 8g
- milk 140g
- fine sugar 80g
- egg yolk of 4
- condensed milk 15g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Hong Kong-style egg tarts
1
After the butter has softened at room temperature, add powdered sugar and mix well, then beat with an egg beater until the color is lighter.
2
Add the egg mixture and continue to stir until completely blended.3
Add the light cream and continue to stir until completely blended.
4
Sift in the flour and mix well to form a flour mass. Refrigerate in the refrigerator for 1 hour.5
Sprinkle a little flour on the panel, take out the dough, roll out the dough on the panel into a 0.4cm dough sheet, use the tower mold to press out the tower skin, evenly knead it in the tower mold to form a tower skin, and place it in the refrigerator to refrigerate.
6
Mix the light cream and milk, add the sugar, reduce heat until the sugar melts, and add the condensed milk.7
After cooling, add egg yolks, mix well, and sieve twice.
8
Oven at 220 degrees for 20 minutes, color the edges of the tarmac and bulge the tarmac.Hong Kong-style egg tarts Make Tips
I used a Portuguese-style egg tart recipe for tower liquid. I used a few Hong Kong-style recipes before, but the taste was not good and delicate enough.