Egg tarts are called egg tarts in Taiwan. Tart is the transliteration of the English "tart", which means a pie with exposed fillings (as opposed to a pie whose surface is covered by a crust and sealed with fillings) ; Egg tart is a "tart" with egg paste as filling. The method is to put the pie crust into a small round basin-shaped pie mold, pour in the egg slurry mixed with sugar and eggs, and then put it into the oven; the baked egg tart has a crispy tart crust on the outside and a crispy tart crust on the inside. It is a sweet yellow solidified egg paste. Egg tarts are also one of the dishes served at the sixth banquet of the Manchu-Han Banquet.

History Even though egg tarts are very popular among Hong Kong people, their history in Hong Kong is still short. According to research by Wu Hao, an amateur Hong Kong historian, in Guangzhou in the 1920s, major department stores competed fiercely. In order to attract customers, department store chefs would design a "weekly snack" every week to attract customers. It was at this time that egg tarts were sold on the market. Guangzhou appears. Laura Mason pointed out in "Traditional Foods of Britain" that as early as the Middle Ages, the British had used milk, sugar, eggs and different spices to make foods similar to egg tarts.

There is no precise year when egg tarts were introduced in Hong Kong. It is said that egg tarts have appeared in bakeries in Hong Kong since the 1940s, and were introduced to most tea restaurants from the 1950s to the 1980s. In the beginning, the egg tarts in tea restaurants were relatively large, and one egg tart could serve as an afternoon tea meal. Since the 1990s, the number of tea restaurants that also sell cakes has gradually decreased, so now only old-style tea restaurants bake their own egg tarts, while other tea restaurants order egg tarts from bakeries to serve their customers. On the other hand, many restaurants in Hong Kong also include egg tarts (small egg tarts) in their dim sum.

Types of authentic egg tarts in Hong Kong, China are classified by tart shells, which are mainly divided into butter egg tarts and pastry egg tarts:

The butter egg tart shell is relatively smooth and complete, as if A basin-shaped biscuit has a buttery aroma and is similar to the pie crust commonly used in Western pastry. It tastes like a cookie, so it is also called cookie crust. The puff pastry tart has layers of thin puff pastry, similar to Western pastry; however, due to the use of lard, the texture is rougher than butter pastry. In addition, because the tart crust is thicker, the filling amount of pastry egg tart is less than that of butter egg tart. In addition to the mainstream egg tarts with sugar and eggs as the egg paste, there are also variant egg tarts with other ingredients mixed into the egg paste, such as fresh milk tarts, ginger egg tarts, egg white egg tarts, chocolate egg tarts, bird's nest egg tarts, etc.

2007-06-21 21:14:42 Supplement:

Fill the egg tart mold with the crust until it is slightly higher than the edge of the mold, add the egg tart water, and bake in the oven for 20 minutes. That’s it, reference: myself+YAHOO, than your webpage

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zh. *** /w/index?title=%E8%9B%8B%E6%92%BB&variant=zh-, Reference : A lot of egg tarts, called egg tarts in Taiwan, tart is the transliteration of the English "tart", which means a pie with exposed fillings (compared to a pie whose surface is covered by a crust and sealed with fillings); egg tarts are The egg paste is the "tart" of the filling. The method is to put the pie crust into a small round basin-shaped pie mold, pour in the egg slurry mixed with sugar and eggs, and then put it into the oven; the baked egg tart has a crispy tart crust on the outside and a crispy tart crust on the inside. It is a sweet yellow solidified egg paste. Egg tarts are also one of the dishes served at the sixth banquet of the Manchu-Han Banquet.

,Reference: zh. *** /wiki/%E8%9B%8B%E6%92%BB,