Cantonese Egg Tart

Cantonese Egg Tart

by rosejyy2000

4.7 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

This is a classic dim sum with a long history that the people of Southern Guangdong love to hear. Go and see, that teahouse in Guangzhou doesn't have it? Whether it is a high-end restaurant or a public restaurant, morning tea is indispensable. Recalling the past, the family remembered that when they were in their hometown, they would order a plate of fragrant egg tarts every time they went to the teahouse to drink tea. Even though I didn't really like sweets, my father also liked to eat this exception. At that time, I didn't expect to learn how to make it by myself. No, go to a bakery and a bakery, you can buy it, it is very common. Looking at the present, the waiter introduced goat milk tarts last time when I went out to eat. I think the dim sum is innovative again, and it’s dried with goat milk. How much better than milk after eating it, it really feels like it’s not much different, but it’s pretty good. Exquisite, maybe, a little more elaborate, and the price can be doubled. These years, it is difficult to mix in the same industry without seeking newness or beautiful packaging. I mix with myself and do it at home! Speaking of making it, I did six or seven tests at home, and the finished product is considered to be visible. The tart crust is not difficult to make, but the process is a bit cumbersome, but can the tart water be smooth and not old after baking, and the color is not tender. Jiao, it is the focus of this post. Let's make a graphic introduction and write experience and experience to share with you. "

Ingredients

Cantonese Egg Tart

1. Press the noodle block with a tart mold;

Cantonese Egg Tart recipe

2. Use your fingers to press the noodles evenly in the tart mold, and use your fingers to press out the excess edges;

Cantonese Egg Tart recipe

3. Use a toothpick to pierce a few holes in the dough, and then place it in the refrigerator (non-storage layer) for about 30 minutes;

Cantonese Egg Tart recipe

4. When freezing the dough, you can free up your hands to make the egg mixture, beat the eggs evenly, put the milk, and mix well, then put the condensed milk, flavor, lemon juice, salt and sugar, and mix well;

Cantonese Egg Tart recipe

5. Use a mesh screen to filter out the impurities, and preheat the oven to 400F;

Cantonese Egg Tart recipe

6. After the freezing time is up, take out the dough, pour in the mixed egg mixture, 70 to 80% full, not too full;

Cantonese Egg Tart recipe

7. Put the tart mold in a large plate, put it in the preheated oven, 325F-350F, bake for about 15 minutes, be sure to open the box light, once you find that the surface is scorched, take it out immediately.

Cantonese Egg Tart recipe

Tips:

Experience:

1. Melaleuca puff pastry always feels greasy. I have used lard in the past. It feels like the real egg tart taste. It feels harder, but it is more convenient and quicker to use the box;

2. Putting an appropriate amount of vanilla essence is to cleave the eggs and enhance the flavor, and to enhance the fragrance of the egg tarts;

3. Put a little lemon juice in order to stabilize the egg liquid. It is best to put some in steamed eggs or stewed eggs, mainly to balance the acidity and saltiness of the eggs. According to the data, the eggs have a trace of alkalinity;

4. Put the dough into the refrigerator to freeze when the dough is made, for better shaping;

5. The milk used is not demanding. The boxed or bottled milk we usually drink can be used. If you don't prepare condensed milk, you can add a little more sugar;

6. Regarding making egg tarts and steamed water eggs, if you want the eggs to be tender and smooth but not too old, the ratio of egg to water is 1:1-1.2, and the salty taste is easier to solidify than the sweet ones, because the salt has a solidifying effect in the middle;

7. The degree of maturity is that the egg liquid has just solidified and become fried.

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