Fresh custard tart(xian nai dan ta )

Fresh custard tart

Introduction:

Egg tarts are called "egg tarts" in Taiwan. They are transliterated as "tarts" in English, which means pies with exposed fillings. Egg tarts are "tarts" with egg paste as fillings. The method is to put the crust into a small round pan shaped cake mold, 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. Hong Kong's authentic egg tarts are mainly divided into two types: butter egg tarts and pastry egg tarts. The skin of butter egg tarts is smooth and complete, like a basin-shaped biscuit, with a smell of butter. It is similar to the bottom skin of stuffing batch commonly used in pastry, and tastes like a cookie, so it is also known as Cookie skin. The tarts of pastry egg tarts are thin layers of pastry, which is similar to the butter pastry of western style. However, due to the use of lard, the taste is rougher 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. When it comes to egg tarts, it seems that many of my friends like to eat pastry, and most of them are sold on the market, but xiaodai always prefers the simplest traditional butter tarts. The smoothness of the egg filling and the softness of the tarts are precious memories of childhood. Today, I finally have the opportunity to copy this dessert and savor my childhood memories. "

Production steps:

Materials required:

Low gluten flour: 230g

Eggs: 4

Butter: 130g

Sugar: 70g

Milk: 300g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xian Nai Dan Ta