2. The earliest Portuguese egg tart came from an Englishman, Andrew Stowe. After eating the traditional dim sum PasteisdeNata in Belem, a city near Lisbon, he decided to add his own ideas to the traditional recipes. So he opened Andrew's Cake Shop in Macau Road Ring 65438-0989, and created a popular Portuguese egg tart with lard, flour, water and eggs, as well as English pastry practices.
3. Portuguese-style egg tart and Hong Kong-style egg tart are two kinds of egg tarts with slightly different production methods. The main differences are as follows: the skin of Portuguese-style egg tart is western-style pastry skin, which is as clear as a thousand layers of cakes.
4. The crust of Hong Kong-style egg tart is the practice of Chinese pastry.
5. With butter, the appearance is smoother and more complete.
6. The egg tart water is different from Portuguese egg tart. Egg tart water is made of eggs, milk, sugar, cream and so on. Because caramel is added, it will have a mottled dark surface when baked.
7. Hong Kong-style egg tarts use eggs, water and sugar, and the stuffing tastes like stewed eggs in Cantonese desserts.