Hong Kong Style Egg Tart(gang shi dan ta bu yong die bei zi de dan ta )

Hong Kong Style Egg Tart

Introduction:

"This egg tart was learned from other bloggers. She learned it in the Hong Kong Forum. The publisher said it's the recipe of Hong Kong Santa Ana bakery. I haven't been to Hong Kong, so I don't care about the source and name of the egg tart, so we won't investigate what kind of egg tarts are in Hong Kong. But this kind of egg tart does exist in some shops. Good to eat. This tarts skin saves the trouble of traditional pastry egg tarts, which is easy to make, but the taste is very good. The tarts are thin and crispy. They melt in the mouth, and then match with the sweet and smooth egg soup. I prefer this one to the crisp tarts. "

Production steps:

Step 1: prepare the required materials.

Step 2: put butter and powdered sugar into the egg bowl.

Step 3: stir with the beater until the color is lighter.

Step 4: add the egg liquid and continue to stir until it is completely fused

Step 5: add light cream and continue to stir until blended.

Step 6: sift in flour.

Step 7: mix well into dough, cover with plastic wrap and refrigerate for one hour.

Step 8: make custard while you refrigerate the dough. Mix all the ingredients in the custard and stir well.

Step 9: divide the dough into about 15 small doses.

Step 10: flatten it by hand, put it in the tower mold, and press it gently with your fingers to make the tower cover the mold. Pay attention to the uniform thickness.

Step 11: pour the egg soup into the tappet, put it in the middle of the oven and bake at 220 ℃ for about 15 minutes.

Step 12: until the edge of the TAPI turns light brown.

Materials required:

Salt free butter: 90g

Low gluten flour: 170g

Egg liquid: 160g + 12g

Light cream: 5g

Animal light cream: 30g

Milk: 220g

Sugar powder: 40g

Fine granulated sugar: 75g

Note: if there is no light cream, you can replace the light cream in the material with full fat light milk. Baking time can be adjusted according to their own oven. The tappet must be as thin as possible. If possible, the egg soup liquid can be refrigerated overnight to make the taste more uniform.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Gang Shi Dan Ta Bu Yong Die Bei Zi De Dan Ta