Egg tart, a product from Europe, is called "egg tart" by the British and has always been one of the common family desserts in Europe. Egg custard is a kind of soft jelly made of eggs, milk and sugar. We call it "egg" and egg tart is called "tart". Pineapple oil, chicken tail buns, etc. are snacks in Hong Kong tea restaurants and are cooked regularly every day. Patten, the last governor of Hong Kong, liked them very much. Another distant relative of egg tart is Portuguese egg tart, which is very popular in Macao. That is to say, the original egg tart is coated with a layer of caramel, which adds more crisp caramel and has another taste.

Egg tart is called egg tart in English. Egg custard is a jelly made of milk, eggs and sugar. In China, eggs are called, and tart takes the sound. So it is often misspelled as "tower".

This kind of egg tart appeared as early as the Middle Ages, but it will look very different from the present egg tart. According to the current practice, the skin will be very soft; In the Middle Ages, there was neither an egg tart mold nor a gear cutter, and the skin of the egg tart had to be pinched by hand, so the skin of the egg tart was hard. Eating egg tarts in the middle ages was actually eating egg liquid instead of eating skin. Another reason is that you need a lot of sugar to make egg tart skins. In the Middle Ages, sugar was very expensive, so it was only added to the egg juice, and the shell was eaten or thrown away by the poor and beggars.

China people knew that the egg tart was ceded to Hong Kong, and when the British egg tart spread to Hong Kong, Hong Kong people began to imitate it, even worse than the British. The egg tart shop sells two other things besides egg tarts: milk tea and coffee. At that time, the egg tart was two or three times bigger than the egg tart now, and even for a time, a big egg tart with a cup of coffee or milk tea became the standard breakfast for Hong Kong people. In the 1960s, when Hong Kong became rich, Hong Kong people began to add bird's nest and abalone to egg tarts as a "big supplement". But after a few years, this kind of egg tart is gone again. Some people say that egg tarts can reflect Hong Kong's economy. According to the traditional British practice, nutmeg should be added to the skin and juice of egg tarts, but it seems that Hong Kong people don't like to eat this spicy egg tart, so now the egg tarts in Hong Kong teahouses are relatively light.

There are two kinds of egg tart skins: one is pastry, which is called puff pastry in English, and it is an egg tart skin that splashes slag when bitten; The other is butter crust (also called cake crust), which is called short crust cake in English. It needs a lot of butter, so it tastes like biscuits. At first, there were only cakes in Hong Kong. Later, Taichang Bakery (a famous egg tart shop in Hong Kong) made pastry crust with cookie dough, which was a great success. Now Hong Kong egg tarts are doing well. One is Taichang Bakery, and the other is Tandao Ice Room. Taichang mainly makes pastry, while Tandao mainly makes cakes. Patten, the last governor of Hong Kong, especially favored Taichang egg tart, so Taichang egg tart was also called Fat Peng egg tart. Tangdao egg tart skin can be divided into Shui Pi and oil skin: Shui Pi is dominated by eggs, while oil skin is dominated by butter and lard. Egg tart skin is a sandwich made of two layers of water bags and one layer of oil skin, which is more layered when baked. Shui Pi oil skin was invented by Hong Kong people. Another feature of Hong Kong egg tarts is that they only use China eggs instead of American eggs. They think American eggs are not as strong as China eggs.

The practice is as follows:

1, material:

A. dragonfly material:

270g of low-gluten flour, 30g of high-gluten flour, 45g of ghee, 250g of flaky machilin (wrapped in vegetable butter), and about150g of water (gradually added according to the hardness of dough, without pouring it all at once).

B. Egg tower water material:

Cream 2 10g, milk 165g, low-gluten flour 15g, fine sugar 63g, 4 egg yolks, condensed milk 15g. After putting condensed milk, the milk taste of egg tower water will be more fragrant. )

2. Mix high flour with low flour, ghee and water to form dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

3. Wrap the flaky horse unicorn tightly with a plastic film and beat it with a French pin to make it thinner. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use.

4. Knock with a pestle.

5. thin horse unicorn.

6. Coat the chopping board with thin powder and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin.

7. Put Ma Qilin in the middle of the patch.

8. Fold the dough pieces in half on both sides to wrap Ma Qilin. And crush one end.

9. Press the dough sheet from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount.

10. Turn the opening of the 40% folded dough sheet outward (as shown in the above figure), tap the surface of the dough sheet again with a rolling pin, roll it into a rectangle, and fold it again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.

1 1. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping.

12. Roll up the patch from the long side.

13, wrap the rolled dough with plastic wrap and put it in the refrigerator for 30 minutes to relax.

14, the loose dough roll is cut into pieces with a thickness of about 1CM.

15, dip in flour, and then put the flour-stained side up in the tower mold without oil. Pinch it into the shape of a tower mold with two thumbs.

16, mold loading.

17, the practice of egg tower water: 1. Put whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well.

18. Baking