Egg Tart(dan ta )

Egg tart method:

Raw materials for making egg tarts:

200 grams of pastry, 200 grams of eggs, 200 grams of sugar, 250 grams of water.

Steps for making egg tarts:

1. Put the sugar in the pot, add water, heat to boil, cool in the air, add the egg liquid, mix well, and turn into egg tart water.

2. Fold the pastry, roll it into pieces, and carve 20 pieces with a flower stamp.

3. Put the wafer in the cup, knead it into a bowl by hand along the round edge of the cup box, pour it into the egg tart water, put it into the water oven and bake it.

Egg Tart

Egg tarts (D à n < it à [Fourth voice] < / I) (egg tarts) are western style pies made of egg paste. They are called egg tarts in Taiwan. They are transliterated as "tarts" in English, which means pies with exposed stuffing (PIE whose relative surface is covered by crust and stuffing is sealed). Egg tarts are "tarts" with egg paste as stuffing.

The method is to put the crust into a small bowl shaped cake mold, and then pour in the egg paste mixed with sugar and eggs, and then put it into the oven; the outer layer of the baked egg tart is crisp crust, and the inner layer is sweet yellow solidified egg paste. In the early days, the egg tarts in tea restaurants were relatively large, and one egg tarts could become an afternoon tea meal. Many restaurants in the Hong Kong Special Administrative Region also have egg tarts (small egg tarts). In traditional foods of Britain, Laura Mason pointed out that as early as in the middle ages, the British had used dairy products, sugar, eggs and different spices to make food similar to egg tarts. It is also one of the sixth banquets of Manchu and Han Dynasties in the 17th century.

development history

Although egg tarts are very popular in Hong Kong, they still have a short history in Hong Kong. According to the research of Wu Hao, an amateur Hong Kong historian, in Guangzhou in the 1920s, the competition among major department stores was fierce. In order to attract customers, the chefs of department stores would design a "zhoumeidian" every week to attract customers. It was at this time that egg tarts appeared in Guangzhou.

There is no exact year when egg tarts were introduced in Hong Kong. Some people say that egg tarts have appeared in Hong Kong bakeries since the 1940s, and they entered most tea restaurants from the 1950s to the 1980s. In the early days, the egg tarts in tea restaurants were relatively large, and one egg tarts could become an afternoon tea meal. The taste is sweet and mellow, soft and delicious. Since the 1990s, there has been a gradual decrease in the number of tea restaurants that also run bread making businesses. Therefore, only old style tea restaurants now have their own baked egg tarts, while other tea restaurants order egg tarts from bakeries. On the other hand, many restaurants in Hong Kong also include egg tarts (small egg tarts). There are also egg tarts suitable for weight loss, and the egg paste is made of protein.

type

There are two types of egg tarts in Hong Kong: butter tarts and pastry tarts

Butter

The rind of the butter egg tart is smooth and complete, like a plate-shaped biscuit, with a smell of butter. It is similar to the pie crust commonly used in pastry, and tastes like a cookie, so it is also called cookie rind.

Pastry

Pastry egg tarts have thin layers of pastry, which is similar to puff pastry. However, due to the use of lard, it tastes coarser than butter pastry. In addition, due to the thick skin, the filling amount of crispy egg tart is less than that of butter egg tart.

In addition to sugar and eggs as the mainstream egg tarts, there are also varieties of egg tarts mixed with other materials, such as fresh milk, ginger, protein, chocolate and bird's nest egg tarts.

Portuguese type

Portuguese cream tart, also known as Portuguese egg tower, is a small cream pastry pie in Hong Kong and Macao. Its charred surface (Caramel after excessive heating of sugar) is its characteristic. It is said that it was invented by nuns of the monastery of lonemo in Lisbon, Portugal, in the 18th century at the latest. It began to be sold in secular bakeries in 1837. At that time, it was called belinta because it was located in the beling District of Lisbon.

The earliest Portuguese egg tarts came from Andrew stow, an Englishman. After eating pasteis de Nata, a traditional snack in Belem, near Lisbon, in Portugal, he decided to add his own creativity to the traditional recipe. In 1989, he opened Andrew's bakery on Macao's roundabout Island, using lard, flour, water and eggs, as well as British pastry, to create a popular Portuguese egg tarts.

Although the Portuguese tarts were created by Andrew, their fame is due to the marriage between Andrew and his wife. In 1996, Andrew and his wife, Princess Margaret, broke up.

After leaving Andrew to start a new business, Princess Margaret changed her name to "Princess Margaret" and settled down in Hong Kong and Taiwan, which inadvertently caused a storm of Portuguese tarts.

The authentic Princess Portuguese egg tarts must be made by hand: the delicate and round skin, golden egg liquid and caramel ratio are all checked by professional chefs before they reach the perfection that ordinary egg tarts can't achieve. The base of the egg tart is just like a croissant. It tastes soft and crisp, with rich stuffing and rich milk and egg flavor. Although it tastes layer by layer, it is sweet but not greasy.

Basic materials

Egg tart skin (9 pieces)

Low gluten flour 6g

Light cream 85g

Milk 70g

2 egg yolks

Sugar 25g

Production method

1. Mix cream, milk and sugar evenly, heat until sugar is completely melted, cool and add egg yolk;

2. Add low gluten powder and stir evenly (egg tart water is finished);

3. Pour the egg tart water into the skin of the egg tart until it is 70% full;

4. Put it into the baking tray and put it into the oven. Bake at 210 ℃ for 25 minutes.

Method 2

1. Put the milk, condensed milk and sugar into the same container, stir evenly and heat until the sugar is completely dissolved;

2. After cooling, add egg yolk and mix well, and the egg tart water is finished;

3. Pour the egg tart water into the skin of the egg tart, do not fill it up to prevent overflow during heating;

4. Put it in the oven (200 ℃) and bake it for about 20 minutes.

Wheat grass

Basic materials

Materials for egg tart skin:

250 g butter, 140 g Sugar, 480 g flour (sifted), 1 egg, 10 g wheat straw flour (sifted)

Filling materials:

450 ml water, 175 g Sugar, a little green pigment (can be added or not), 5 eggs, 60 ml fresh milk, 50 ml fresh wheat straw juice

Production method

Method of skin care:

① Pour the butter, sugar, wheat straw flour and flour into the food mixer and mix evenly at low speed;

② Then add the eggs and beat all the mixture into a dough;

③ Put the dough into the model, and press out several round mold dough for use.

Filling method:

① First, boil the water and sugar together, turn off the fire, add green pigment and wheat straw juice, mix well and let cool;

② Beat the eggs gently, add the fresh milk, stir well, then add the cooled wheat straw juice, mix well, filter and put it into the refrigerator to cool;

③ Pour the cooled wheat straw mixture into the prepared round dough and bake at 200 ℃ for 30 minutes.

Fruits

The first is ingredients, preparation materials: sugar, salt, milk powder, butter, crispy slices (Michelin tablets), flour (high gluten flour), rolling pin.

Steps:

The first step is to dice the butter.

Step 2: 1. Put a small spoon of salt into the flour. Two, three or four spoons of sugar. And butter cut into chunks. Mix well with the flour. 2. Use milk and noodles. Note: when mixing noodles. Milk or water is poured in little by little. Don't pour a lot at a time. A little bit of rubbing.

Step 3: 1. Roll the dough into thin slices; 2. Put the crisp slices (machilin slices) into it.

Step four, together. Pay attention to the edge. Otherwise, when rolling, the butter will flow out. You need to be a little harder to wrap the shortening. If it's too soft, it's melting. As soon as they roll out, the oil flows out. When rolling, the strength must be controlled. If not, the oil will flow out of the flour. After rolling into thin slices. Fold both sides, and then fold the two pieces together. The goal is to do more. Fold it once. You can refrigerate for 10 - 30 minutes to wake up the dough. In this way, put it into the refrigerator to wake up and loosen the tendons, so that the layers will be fluffy and will not be folded together. If there is no time, it's OK not to put the refrigerator, but the fluffy effect is not so good.

Step 5: 1. Fold the newly formed surface many times. Roll it to 0.3cm thick; (roll it as much as you want, I made 15 egg tarts with 3 / 2 of the noodles just now); 2. Roll it up; 3. Refrigerate it for 30 minutes; 4. Take out the thousand layer crispy rolls and cut them into small rolls with uniform size.

Step 6: 1. Cut the small roll, pick up a small roll and dip it in the flour; 2. Put in the egg tart mold and dip it in the flour side

Chinese PinYin : Dan Ta