I used to buy ready-made egg tarts to make Portuguese egg tarts, but I always felt that vegetable butter was not very good, and it was too much trouble to make my own thousand layers of cakes. I tried to make Hong Kong-style egg tarts because there was cheese cake and cream left over before, and the effect was not bad, and it was crisp outside and tender inside.

Materials?

Cream cheese 25g? Animal butter 60g? 80g of flour (25g of low-gluten flour+55g of common flour)

A small amount of milk 100ml powdered sugar? Condensed milk 10g? Egg 1 powdered sugar (or sugar) 20g

How to make Hong Kong-style pastry tart? ：

Cut butter and cream cheese into small pieces and soften at room temperature. Sift the flour for later use.

Knead the flour with softened butter, cream cheese and a little powdered sugar into a ball, which is basically non-sticky and has no butter particles, and refrigerate for half an hour.

Spread butter and low flour on the egg tart mold, divide the dough into 6 parts, and press into the egg tart mold evenly, and the egg tart skin will be ready.

Add powdered sugar and condensed milk to the milk, stir well, add the broken eggs and continue to stir, sieve twice, and the hot and sour water will be ready.

Introduce 8% whole egg tart water into the crust, preheat the oven to 170℃, and bake for about 25 minutes until the egg tart water is completely solidified.

skill

1. Don't melt the butter, just soften it (you can take it out of the refrigerator and throw it into the flour in summer for easy operation).

2. Press the peel evenly.

Do not pour too much water.

4. The menu chart is updated to six patterns for reference only, and the operation of egg tart is exactly the same.

5. Hong Kong-style egg tart water should be tender, so it doesn't need to be colored.

I hope it works for you!