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.
Second, the characteristics of egg tart
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. Chris Patten, the last governor of Hong Kong, especially favored Taichang egg tart, so Taichang egg tart was also called Fat Peng egg tart. Tandao egg tart skin can be divided into Shui Pi and oil skin: Shui Pi is mainly made of eggs, while the oil skin is mainly made of butter and lard. The egg tart skin is made of two layers of water bags and one layer of oil skin is a sandwich, which makes it more layered to bake. Shui Pi oil skin was invented by Hong Kong people. Another feature of Hong Kong people's egg tarts is that they only use China eggs instead of American eggs. They think American eggs are not as strong as China eggs.
As a kind of leisure food, egg tart has gradually become popular in mainland China, and it has become a fashion to go to an egg tart shop to eat egg tart. When people go shopping, they are often first attracted by the attractive and fragrant smell of egg tarts. After eating the egg tart for the first time, it will be conquered by its crisp, tender, silky and delicious taste, and become its loyal supporter.
Third, the nutrition and efficacy of egg tarts
The heat of an egg tart is very high, and the heat of an egg tart is equivalent to a bowl of rice. Moreover, the egg tart tastes crisp and soft, and it is easy to eat more. The calorie of an egg tart is about 300 calories. If you eat two or three egg tarts at once, you have to jog for an hour to consume these calories.
Egg tarts contain a lot of fat, and most of them are unsaturated fatty acids. So you will eat a lot of oil when eating egg tart, which is not easy to consume, and it is not easy to feel full, so you will eat too much if you are not careful. Among the fats contained in egg tarts, saturated fatty acids account for 56%. According to relevant research, the ingredients of egg tarts are very unfavorable to cardiovascular health.
Therefore, even if the egg tart is delicious, you must eat it in moderation, not often, and not too much at a time.