Hong Kong Style Egg Tart

Name: Hong Kong Style Egg Tart
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Low-gluten flour; 90g butter; 12g Whole egg liquid (egg tart wrapper); 160g Whole egg liquid (egg tart water); 40g Powdered sugar; 5g Whipped cream (custard crust); 30g Light cream (custard water); 220g milk; 75g Caster sugar

by Aunt Xizhen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Egg tarts are roughly divided into Hong Kong-style and Portuguese-style.
It is common on the outside of the Portuguese style. The custard crust is divided into many layers, and it is very crisp when bitten, and there will be burnt black spots on the tart water. Much like the coquettish female number two in the idol drama. The skin of the Hong Kong-style egg tart is not layered, and the filling is relatively smooth. There is a feeling of silly white sweet heroine!

Ingredients

Hong Kong Style Egg Tart

1. After the butter is softened, add the powdered sugar, stir with an electric whisk until the color becomes lighter, then add the egg liquid and continue stirring until it is completely combined. Then add whipped cream and continue to mix well.

2. Sift in the flour, mix well to form a dough, put in plastic wrap and chill in the refrigerator for one hour. Make tart water while refrigerating the dough. Mix all the ingredients for the tart water and stir well.

3. Take out the refrigerated dough and divide it into about 15 portions. Then round each small dough, then squeeze it by hand, and place it in a tower mold.