She learned this egg tart from other bloggers. She learned it on a Hong Kong forum. The publisher said that it was a recipe from Saint Anna's Cake House in Hong Kong. I have never been to Hong Kong, so I don't care about the source and name. Therefore, we will not pursue the egg tart in Hong Kong. But this kind of egg tarts do exist in stores. As long as it tastes good.
This tart skin saves the trouble of "folding the quilt" of traditional meringue egg tarts. It is much simpler to make, but it tastes very good. The skin of the tarts is thin and crispy, and it melts immediately in the mouth. It is paired with a sweet and smooth egg custard. I prefer this one to the crispy egg tarts.
Hong Kong-style egg tarts
By JaymeNienow
Recipe Recommendations
- unsalted butter 90g
- low-gluten flour 170g
- egg liquid 160g+12g
- light cream 5g
- animal whipped cream 30g
- milk 220g
- powdered sugar 40g
- fine sugar 75g
- sweetening
- roast
- several hours
- senior
Steps for Hong Kong-style egg tarts
1
Prepare the required materials.
2
Put butter and powdered sugar in an egg making bowl.
3
Stir with an egg beater until light.
4
Add the egg mixture and continue to stir until completely blended
5
Add the light cream and continue to stir until blended.
6
Sieve in the flour.
7
Mix well into dough, cover with plastic wrap and place in the refrigerator for 1 hour.
8
Make egg custard while refrigerating the dough. Mix all the ingredients in the custard and stir well.
9
Divide the dough into about 15 small doses.
10
Squash it with your hands, place it in the tower mold, and gently press with your fingers to spread the tower skin over the mold, paying attention to uniform thickness.
11
Pour the egg custard liquid into the tapi, place it in the middle layer of the oven, and bake at 220 degrees for about 15 minutes.
12
Until the edge of the tarpi turns light brown.Hong Kong-style egg tarts Make Tips
If there is no light cream, replace the light cream in the ingredients with whole light milk. Baking time can be appropriately increased or decreased according to your own oven. Tapi must be as thin as possible. If conditions permit, refrigerate the egg custard liquid overnight to allow the flavors to blend more evenly.