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. It is said that egg tarts were one of the dishes served at the sixth banquet of the Manchu-Han banquet in China in the 17th century. [Source Request] 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 popular in Guangzhou Appear. There is no exact year when egg tarts were introduced in Hong Kong. It is said that egg tarts have appeared in Hong Kong cake shops 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. Therefore, only old-style tea restaurants now bake their own egg tarts, while other tea restaurants order egg tarts from bakeries. On the other hand, many restaurants in Hong Kong also include egg tarts (small egg tarts) in their dim sum. Egg tart, tart is the transliteration of the English "tart", which means a pie with exposed fillings (the relative surface is covered by the crust and the filling is sealed); egg tart is a "tart" with egg paste as 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.

History

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 are records of eating egg tarts at a banquet held by King Henry IV of England in 1399[1]. To this day, egg tarts can still be seen in the UK.

Egg tart, tart is the transliteration of the English "tart", which means a pie with exposed fillings (the opposite surface is covered by the crust and the filling is sealed); egg tarts are made with egg paste A "tart" for 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.

History

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 are records of eating egg tarts at a banquet held by King Henry IV of England in 1399[1]. To this day, egg tarts can still be seen in the UK. There are many theories about the origin of egg tarts. One theory is that it originated in the Tudor era of England and was invented by a black maid. Another theory is that it was developed by a group of nuns in Portugal. Another theory is that it was invented by the Englishman Andrewson. Macau was developed right.

The egg tarts made in Macau, China are the most delicious and famous. Because the authentic Portuguese egg tarts originate from Macau, and only the Margaret Egg Tart in Macau can be regarded as a classic egg tart. Margaret is an authentic Macau native with a great talent for gourmet food. In 1988, she used the secret recipe of the Macau chef to bake egg tarts for guests, which were very popular. Compared with ordinary egg tarts, Margaret's egg tarts have a thicker crust. Crispy, with a golden inner flame and caramel color embellishments, and a multi-layered and rich texture, it is deeply loved by diners. Officially speaking, egg tarts do not belong to the Chinese style, and there is no Chinese style. At most, they are Hong Kong style. This Desserts were invented by foreigners, so there is no Chinese version.