The difference between Portuguese egg tarts and Hong Kong-style egg tarts
1, egg tart crust: it looks almost the same, are layered, but the ingredients are not the same, the cost is close, because the two tart crusts are very little weight each.
The Portuguese tart skin is a Western-style dim sum crisp.
Hong Kong style tart crust is the Chinese style of dim sum.
2, egg tart water: the cost difference is relatively large, the cost of Portuguese egg tart water is much higher than the cost of Hong Kong-style egg tarts.
Portuguese egg tart water ingredients: eggs, cream, milk, sugar and so on.
Ingredients for Hong Kong style egg tart water: water + sugar (boiled sugar water), eggs (Hong Kong style egg tart water is like sweet stewed eggs).
3, the finished product: two kinds of egg tart in the egg tart liquid baked up after the skin color is different. Because the Hong Kong-style egg tart water did not add cream, so, after baking out of the surface is not like the Portuguese like brownish-black patches. Hong Kong style egg tarts can be thought of as a sweet egg stew with puff pastry, basically without the brown patches. However, if the Portuguese egg tart is baked tender, there will not be brown patches on the surface. However, the Portuguese egg tarts currently on the market mostly have a burnt black surface (it's the caramelization of the sugar when it's overheated).
Portuguese egg tarts and Hong Kong-style egg tarts which is delicious
The two kinds of egg tarts have their own characteristics, depending on your taste preferences.
Egg tarts, which have a crispy exterior and soft interior, are a favorite of many people, provided of course that you are not allergic to eggs. That said, the most mainstream egg tarts on the market today are of two kinds, one is the Portuguese egg tart, which is considered to be the root of the problem, and the other is the Hong Kong-style egg tart, which has been improved by the people of Hong Kong. Whether it is the Hong Kong tart of Honolulu or the Portuguese tart of Jameis, it is best to eat with a cup of not too sweet drink, less sugar Hong Kong-style milk tea or unsweetened Ceylon black tea can ease the crispy crust and thick sense of the texture of the egg.
Egg tart home cooking
Ingredients: 4 egg yolks, 15g of gluten-free flour, one lasagna crust, 220g of light cream, 160g of milk, 60g of sugar, 20g of condensed milk.
Steps:
1, the pie crust rolled out to a thickness of 0.3-0.5cm, and rolled up into a roll, cut a 1cm thick roll for an egg tart pie crust. The amount of pie crust used.
2, cut a good small roll dip some high gluten flour, dip the powder side up into the tart mold, use your thumb to push the pie crust, covering the entire mold, push the pie crust rest for 30 minutes.
3. Prepare a small saucepan, pour in light cream, milk, condensed milk, sugar, cook until the sugar melts, cool to room temperature, add egg yolks and low gluten flour, whisk well, sieve into tart water.
4, preheat the oven at 220 degrees, pour the tart water into the mold, about 7 minutes full, the tart sent to the middle of the oven, upper and lower heat 220 degrees baked for about 20 minutes, until the surface appears to be the focus of the finished.
The way to save the tart
1, wrapped in plastic wrap and put inside the refrigerator, you can put a three or four days no problem.
2, put in the refrigerator, the next day to eat when the re-bake a little bit, better than eating dead pastry + ice milk egg pudding.
3, this thing is best eaten fresh, it is best to do out to eat, put a period of time is not good. It is highly recommended to buy in moderation and eat as much as you can. If you can't, you can only put it in the refrigerator first, to eat, heat it up. Packed in a carton, but to open the lid, wait for a little cold before covering up.