Recipe: Egg tart
Egg tart. The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. The soft and flaky texture of the crust and the warm and sweet taste of the egg custard makes a great combination for a comforting cozy breakfast.
Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. See more ideas about Egg tart, Tart, Egg tart recipe. You can cook Egg tart using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Egg tart
- of Crust:.
- of margarin.
- of icing sugar.
- of yolk.
- of powder all purpose.
- of Filling:.
- of condensed milk.
- of water.
- of yolk.
- of custard powder.
These Cantonese egg tarts are classic pastry in Hong Kong, with buttery, crisp and crumbly tart shell, silky smooth custard inside. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and Cool down for several minutes and then take the egg tarts out of the pan. Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia.
Egg tart step by step
- How to make crust: combine all ingredients into a bowl. Use pie cake knife or fork to mix it before finally i use my hand😁 after this make round and wrap it and save it 1 hour in refrigerator. Set aside.
- Combine all filling ingredients and stir well. I use strainer to get clean filling.
- Brush pie pan with melted butter and dusting it with flour. Get out crust from refrigerator. Mold the crust into the pie pan. Pour filling into tart shell (3/4 full).
- Baked 160°C 30 minute.
- Another way, after mold crust into pie pan, you can baked first 5 minute then after cold pour filling into pie. Baked again. It's more perfect.
Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack). You can reduce the sugar used on the crust and the filling to fit your taste. The Portuguese egg tart eventually made its way to Hong Kong, where it was influenced by British custard tarts, which are a bit more glassy and smooth. Ah, the sweet, sweet taste of colonial expansion. Freshly baked egg tarts with buttery base and soft egg custard insides.
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