Egg tart skin is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter is also acceptable), margarine, clear water and egg tart mold. When making, it is necessary to master the firing temperature.

Food development:

Although egg tart is very popular in Hong Kong, its history in Hong Kong is not long. According to the research of Wu Hao, an amateur Hong Kong historian, in the1920s, there was fierce competition among the major department stores in Guangzhou. In order to attract customers, department store chefs design a "weekly beauty spot" every week to attract customers, and it is at this time that egg tarts appeared in Guangzhou.

There is no exact year when egg tarts were introduced into Hong Kong. Some people say that egg tarts appeared in Hong Kong cake shops from the 1960s+0940s, and entered most tea restaurants from the 1960s+0950s to the 1960s+0980s.

At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. And the taste is sweet and mellow, soft and delicious. Since 1990' s, the number of tea restaurants that also serve bread has gradually decreased, so now only the old-style tea restaurants have their own baked egg tarts, while other tea restaurants order egg tarts from the bread factory.

On the other hand, many restaurants in Hong Kong also have egg tarts (small egg tarts). There are also egg tarts suitable for losing weight, and the egg paste is made in protein.