Egg tarts are popular among Hong Kong people, but they have a short history in the city. According to Wu Hao, an amateur scholar of Hong Kong history, egg tarts appeared in Guangzhou in the 1920s, when major department stores were competing fiercely for customers, and their chefs would design a "weekly snack" every week to attract customers.
The exact year of the introduction of egg tarts in Hong Kong is not known, but it is said that egg tarts appeared in bakeries in Hong Kong from the 1940s, and were introduced to most Hong Kong style cafes from the 1950s to the 1980s. In the early days, the egg tarts in Hong Kong's bakeries were relatively large, and one egg tart could become an afternoon tea meal. 1990s onwards, the number of bakeries in Hong Kong's bakeries has gradually decreased, and now egg tarts are only available in the old-fashioned Hong Kong style bakeries, while other Hong Kong style bakeries order egg tarts from bakeries to serve their customers. On the other hand, many restaurants in Hong Kong also serve egg tarts (small egg tarts) in their dim sum. Types Hong Kong's authentic egg tarts are categorized by their crusts, which are mainly divided into butter egg tarts and puff pastry tarts:
The crust of butter egg tarts is relatively smooth and intact, as if it were a cookie in the shape of a basin, with a butter flavor, similar to that of the commonly used Pie Crust in pastry, and with the texture of a cookie, so it is also known as Cookie Crust.
Puff Pastry Tart is a thin layer of puff pastry, similar to the butter pastry (Puff Pastry) of western pastry; however, due to the use of lard, the texture is rougher than that of butter pastry. Because of the thicker crust, the amount of filling in a puff pastry tart is less than that of a butter tart.
Besides the mainstream egg tarts that use sugar and eggs as the custard, there are also variations of egg tarts that mix other ingredients into the custard, such as fresh milk tarts, ginger egg tarts, egg white tarts, chocolate egg tarts and bird's nest egg tarts, and so on. Egg tart practice a 1, materials: A. Tartar skin materials: 270 grams of low gluten flour, 30 grams of high-gluten flour, 45 grams of shortening, flaky Maggie Lynn (wrapped with, that is, vegetable butter) 250 grams of water 150 grams of water (according to the degree of softness of the dough and gradually add, do not all at once poured into it).
B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)
2, high flour and low flour, ghee, water mix, mix into dough. Don't pour all the water in at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.
3. Wrap the slices tightly in plastic wrap and beat them with a French pin to thin them out a bit. This way the macchine has good ductility. Without opening the plastic film, roll out the macaroons with a rolling pin. After rolling, the macarons should be about the same softness as the dough. Remove the macaroons and set aside.
4: On a lightly floured surface, roll out the loosened dough into a rectangle with a dough stick. Roll it out with all four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out dough should be the same as the width of the marzipan, and the length of the marzipan should be three times the length of the marzipan.
5. Place the macchiato in the center of the sheet
6. Fold the sides over to enclose the macchiato. Then pinch one end.
From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, folding it in four like a quilt, and gently tap the surface of the sheet with a pressing stick to roll it out again. This is the first fold. Turn the folded sheet outward, lightly tap the top of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.
7: Roll out the triple-folded sheet to a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.
8. Roll up the sheet from the longer side.
9: Wrap the rolls in plastic wrap and place them in the refrigerator for 30 minutes to loosen.
10: Use a knife to cut the rolls into slices about 1cm thick.
11: Dip the rolls in flour and place them in an ungreased tartlet mold, flour side up. Pinch it into a tamale shape with two thumbs. Then oil the inside of the mold and mold it.
12, egg tart water practice: 1. whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring while heating, until the sugar dissolves when removed from the heat, slightly cooled; then add the egg yolks, stirring well.
13, finally pour the egg tart water into the mold, baked. Egg tart practice two Ingredients:
A. Tart tart material: 270 grams of low gluten flour, 30 grams of high gluten flour, 45 grams of shortening, 250 grams of flaked macaroons, about 150 grams of water (according to the softness of the dough gradually added, do not all at once poured in).
B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milk flavor of the tart water will be more fragrant. Don't pour in all the water at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.
2. Wrap the sliced macaroons tightly in plastic wrap and beat them with a rolling pin to thin them out a bit. This way the macchine has good ductility. Don't open the plastic film, use the rolling pin to roll out the macchine thinly.
3. Sprinkle a layer of flour on the board and roll out the loosened dough into a rectangle with the pressing stick. Roll it out with all four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out sheet should be the same as the width of the marzipan, and the length should be three times the length of the marzipan. Place the macchine in the center of the sheet of dough.
4. Fold the sides of the sheet over to wrap the macchine. Then pinch one end.
5 From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll the sheet out, fold it in four like a quilt, tap the top of the sheet with a pressing stick, and roll it out again. This is the first fold.
6: Fold the sheet outward (in the direction of the picture above), gently tap the top of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it in half again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.
7. Tap the dough sheet to the outside, then fold it into a rectangle, then fold it in half.
8. Roll out the triple-folded sheet into a sheet with a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.
9. Roll up the sheet from the longer side.
10. Wrap the rolls in plastic wrap and refrigerate for 30 minutes to loosen. （
11. Cut the rolls into slices about 1cm thick with a knife.
12. Dredge (11) in flour, then place it in an ungreased tartlet mold, flour side up. Use your hands to form it into a tart mold shape.
13. Fill the tart shell with tart water (about 7/8 full) and bake in the oven. Bake at 220 degrees Celsius for 15-20 minutes Egg tart recipe 3 (Portuguese egg tart) Crust ingredients:
High-gluten flour 45g (Note: Protein Eiweiss greater than 11 for high-gluten, vice versa for low-gluten)
Low-gluten flour 45g
Ghee (lard) Schmalz 2 tablespoons
Powdered sugar Zucker Pulver a few pinches
Powdered sugar Zucker Pulver a few pinches
Powdered sugar Zucker Pulver a few pinches
Sweetened sugar Zucker Pulver a little
Water 40cc
Shortening Ingredients:
Low Gluten Flour 130g (Note: You can substitute regular flour with cornmeal Maismehl!)
Shortening 3.5 tablespoons
Egg tart water ingredients:
Milk 180g
Water 180g
Eggs Three large, and then another two to take the yolks of their yolks, mix, whisk well.
Bring to the boil in a small saucepan and stir in the sugar. Add the eggs and mix well.
How to make it
1. Mix the ingredients for the crust and shortening, cut them into small, even pieces (about 12 pieces each), and then roll and flatten them slightly to make a long oval shape.
2. Take a piece of each and stack them on top of each other, roll them out with a rolling pin.
3. Fold in half. Repeat.
4. Finally, roll it into a circle. Put it into the mold and compact it along its shape. (Coat the inside of the mold with a little oil beforehand - to prevent sticking!)
5. Pour in the tart water ingredients and bake in the oven. Egg Tart Practice 4 (Wheatgrass Egg Tart) Wheatgrass is a natural plant, it contains more than 100 kinds of various nutrients, almost all the substances needed for human life it has. Wheatgrass is usually added to soups or stirred into juices, but did you know that it can also be made into delicious desserts? "Wheatgrass tarts are here! Wheatgrass tart" is a delicious dessert made of wheatgrass.
Tart crust ingredients:
250g butter 140g sugar 480g flour (sifted) 1 egg 10g wheatgrass flour (sifted)
Crust method:
①Pour butter, sugar, wheatgrass flour, flour into a food mixer and mix well on low speed;
②Then add the egg and whisk all the mixture into a dough;
2Please add the egg.
3) Put the dough into the model and press out several round molds of dough and set aside.
Filling ingredients:
Water 450 ml Sugar 175 g Green coloring (can be added or not) Eggs 5 60 ml Milk 50 ml Fresh wheatgrass juice
Filling method:
1) Boil the water and sugar, remove from the heat, add the green coloring and the wheatgrass juice, mix well and leave to cool;
2) Gently beat the eggs, add the milk, beat well and leave to cool;
2) Gently beat the eggs, add the milk, beat well and leave to cool. The egg tower practice five take the right amount of flour add egg yolks and water, milk and a little bit of sugar, stirred together and kneaded into a dough and put aside. Then a few eggs into the egg liquid and then add milk, sugar into the egg mixture and mix well, in the dough just put aside, with a hand or knife cut into a uniform surface squeeze, put the egg tower mold without mold with a small cup also into but to heat-resistant, the surface squeeze hair to the inside of an even layer of crust, and finally poured the egg mixture into the inside, pour into the seven minutes full (to prevent overflow in the heating process) and then Put it in the oven and bake it. Complicated and professional method Ingredients:
Crust - 3/2-2 cups of low gluten flour, 1 egg, 3 tbsp of milk powder, 1/4 tsp of baking powder, 1/2 cup of cream, 1/4 cup of sugar;
Filling - (A) 4 eggs, 3/4 cup of milk, 3 vanilla slices (crushed), (B) 1/2 cup of sugar, 1/2 cup of water each, 1/4 tsp of salt.
How to make:
1. Beat the cream well until fluffy, then add sugar and egg and beat until creamy, pour in flour, milk powder and baking powder and mix well, knead the dough, cut into 20 pieces, sprinkle with dry powder, flatten and place in a model to press firmly.
2. Boil sugar, water and salt, remove from the heat, add the beaten and strained mixture (A) and mix well, then pour into the model with the outer skin.
3, transfer to the oven at 180 degrees Celsius fire baked for about 15 minutes, until the egg sauce slightly solidified (about 12 minutes), that is, remove from the heat, with a baking tray cover, baked for another 3 minutes can be removed.