Sandy's Recipe#4 Hong Kong-style Egg Tart Recipe Delicious!
Cantonese Egg Tarts
Tart Skin Ingredients:
cake flour 25g
plain flour 200g
butter 125g
caster sugar 55g
vanilla extract few
1 egg
Egg Seasoning:
2 egg
caster sugar 70g
hot water 150mL
evaporated milk 75mL
vanilla extract 1/2 teaspoon
Tart Skin Part:
1.Put the butter at room temperature to be softened.
2.Mix with electric whisk ,mix two times to join the sugar slowly until it becomes light in colour.
3.Add two times to break the egg juice, slow play evenly.
4.Add the cloud to take flavor and mix well. Sowed twice in the middle of flour and low gluten flour, rubbing into a dough
Egg Juice Part:
1.Mix sugar with hot water until sugar completely dissolved, spare.
2.Filter egg juice with the screen, separated from the egg juice in the grain and foam.
3.Pour egg juice into the tart.
Baking Part:
1.Preheat the oven to 200 ° C. Place the tart with the egg juice carefully into the lower part of the oven.
2.Bake for about 10 to 15 minutes, or until you see the tart skin turn golden.
3.Reduced the temperature to about 180 ° C, baked until you see the egg juice slightly inflated, immediately open the oven door 2 to 3 inches.
4.Bake for 10 to 15 minutes until cooked. You can put toothpicks into the egg juice, toothpicks can stand, that is done.
5.enjoy! Follow me for more recipe!
photo source: http://www.christinesrecipes.com/2009/03/cantonese-egg-tarts.html
Cool! remembering last time I told you to shot the cooking procedure and you really do it! Much apperciated! Seems like you really love to cook XD. You know, Hong Kong is also famous for the egg tar, maybe you should try some next time when you travel to Hong Kong! Thanks for the sharing!
glad to see you again:))
Those egg tarts look fantastic! I had a variation of these in macau where the crust was more flaky.
Prefer eating the flaky ones at home and these when i'm out and about.
Hello , thank you for your sharing, in chinese food, i am loving it. It is very delicious, it look s like egg and cookies crossover,please keep going to do it. I am looking forward for your new post.
I love this food, Puff pastry or shortcrust pastry are you making for the tart? Seems shortcrust, right? I like it! I am looking for more sharing of cooking from you. 👏🏾🍽🍩🍪🍭🍮🍧🍨🍱🍝🍜🥙🌮
Great receipy. I remember having these egg tarts all the time when i was young. But it is getting pricy nowaday. And there are not many great one in taiwan as well. Next time i come back to hk, i will definitely try some. Thanks
yummy dessert
These post is great, "egg tarts" are awesome when they are taste very creamy, this looks like a creamy one, hoping to see more of these!
I am very hungry now!
These look so good. Never seen them during my travel to Hong Kong. Are they common over there? I'll keep an eye on these next time we visit Hong Kong! And if not I'll have your recipe to make my own! Thanks for sharing!