Chinese Food
Hong Kong Style Egg Tarts
(216128 views)This recipe can make about 20
Cooking ingredients
Cooking Steps
Step1:Note - Tartan skin material is the main material. The tarting water material is the auxiliary material. I have made three times the amount of tarts, so the steps seem to be very large. Please refer to the data in the material table for the specific amount. When I made it, I replaced it with sugar because there was no sugar powder. And then because the added egg liquid is a little more, the corresponding amount of light milk is reduced first. Soften butter at room temperature and beat with sugar until whit
Step2:Add in the egg liquid and stir evenly, then add in the light milk (if the amount is large, add the egg liquid in several times
Step3:Add low flour and mix wel
Step4:Refrigerate for 1 hou
Step5:Take it out and roll it into thin sheets. To cut a circle with a di
Step6:Press into the egg tart mold. Put it in the refrigerator and refrigerate it. Make sure the tarts are thin and tasty. If you don't have a cutting die, you can pull a dough and put it into the egg tart mold and press it into shape by han
Step7:There's nothing special about making tarts. After the eggs are broken and mixed with other materials, the tarts will taste better after being refrigerated overnight. I don't want to refrigerate it. It's not too different for me. I made 1 / 2 of egg tarts. Milk was used instead of water. But the taste is still light for me. But the eggs used in the dormitory are not fragrant. It might be deliciou
Step8:Pour the prepared tarts into the pressed tarts. The original is sent to a preheated oven for 250 minutes, 10 minutes. The oven in my dorm is only suck up to the QAQ you know, so I adjusted the time and temperature. Please adjust according to your own situation. Above
Cooking tips:According to Daisy, this is the recipe of the Santa Ana bakery. I haven't eaten anything from his family. It's not easy to say whether it's authentic, but as Daisy said. It's definitely a good recipe tart worth collecting. Its skin is very crisp. I made a large quantity of dry roasted egg tarts at one time. When I want to eat them, I will take them out and mix them with water, pour them in and bake them. The empty tarts are delicious. I can't stop nibbling for several times. If I don't think I can't do it, I have to make egg tarts. Maybe the taste of the water is smooth after nibbling. But the taste is not strong enough for me. I try to add other ingredients to it, and the taste is much richer. I like the pictures. It's a bit heavy to sort it out at one time. Later on, I'll tell you that there are skills in making delicious dishes.
