1, eggs, pancakes, milk, weak milk and sugar are ready.
2, two pancakes, roll up the pancakes and cut them into small pieces.
3. Take a piece and put it in the egg tart cup.
4. Roll the dough thin along the edge of the cup by hand.
5. Break up two egg yolks.
6. Add the milk to the light milk and mix the sugar evenly.
7. Add the egg yolk and continue to stir, then filter with a sieve.
8. Pour the filtered egg and milk paste into the cup and bake it in the oven.
Egg tart is one of the "Four Heavenly Kings" of Cantonese morning tea (shrimp dumplings, steamed dumplings, barbecued pork buns and egg tart). Egg tarts are called egg towers in Taiwan Province, which is a transliteration of tart, meaning pies with exposed fillings. Egg tarts are tarts with egg paste as fillings. The outer layer of the baked egg tart is a crispy tart skin, and the inner layer is a sweet yellow solidified egg paste.
Cantonese-style egg tarts appeared in Guangzhou in about 1920. Some cake shops in Hong Kong began to sell egg tarts in about 1940, and gradually introduced them in Cantonese-style morning tea in about 1950.
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 with slag when bitten; The other is butter crust, which is called shortcrust pastry in English. It needs a lot of butter, so it has a cookie flavor.
At first, there was only pastry 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 is doing well in egg tarts. One is Taichang Cake Shop and the other is Tandao Cake Shop. Taichang mainly makes butter skin, while Tandao mainly makes pastry.