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How to make Hong Kong style egg tart, Hong Kong style egg tart, how to make Hong Kong style egg tart
Hong Kong style egg tart recipe:

Tart crust: 90g of softened butter, 40g of powdered sugar, 12g of egg wash, 8g of light cream, 170g of low gluten flour

Tart water: 50g of light cream, 200g of milk, 65g of sugar, 160g of egg wash

Referred portion size: 16 pcs

Bake: Upper and lower heat, middle layer, 220 degrees, about 17-18 minutes

1. 50 grams of light cream, 200 grams of milk, 65 grams of sugar, put in a saucepan, low heat, stirring until the sugar is dissolved can be turned off the heat, cooled to room temperature and standby (I use sugar particles are relatively large, stirring is not easy to dissolve, so low heat heating, if you are using sugar or powdered sugar, then do not heat on it)

2. soften the butter plus Beat the softened butter with the powdered sugar until fluffy and whitish in color

3. Add the egg mixture in small batches, each time with the butter completely blended before adding (the amount of egg mixture is relatively small, if you're afraid of trouble, you can add all of it at once)

4. Add the light cream in small batches, sift in the low-gluten flour, and mix well with a spatula

5.

6. While the tart crust is chilling, make the tart water by pouring the egg mixture into the chilled liquid and stirring well

7. Sift the dough twice (the sifted tart water is more delicate)

8. Take the chilled dough out and divide it into 16 equal portions of about 20 grams each. (The two bloggers used the rolling out method, but in fact, the dough made with whipped butter is so crispy that it can be easily broken during the process of placing it into the tart model from the panel. The tart crust is easy to break, so why not take advantage of its good extensibility and divide it into small portions, which is easier to do)

9. Put the small dough into the tart mold and push it towards the edges with your fingers (the tart crust is very good at extensibility, so it's easy to push)

10. Spread the crust all over the mold (the crust should be spread evenly, so that it doesn't shrink after it's baked)

11. Pour the tart water into the tart crust. Tart skin, 8-9 minutes full, put the preheated oven, upper and lower heat, middle layer, 220 degrees, about 17-18 minutes

12. baked tart.