How to make Hong Kong style egg tarts

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make Hong Kong-style egg tarts.

1. Put the melted butter and powdered sugar in A into a mixing bowl, stir with a whisk until completely blended, then add the egg liquid and continue stirring. Until all blended and the color becomes lighter

2.12 Add 5 grams of whipping cream in A and continue to beat with a whisk (if the amount is not much, you can use a manual whisk)

3.21 Weigh 90 grams of flour and put it into the flour sieve. Be sure to sift it slowly with the flour sieve so that the crust will be more delicate.

4. Use chopsticks to stir all the powder in one direction into a snowflake shape

5. Use your hands to slowly knead the snowflake-shaped dough together. Because there is a lot of butter, it is easy to make the crust smooth. Knead the dough into a smooth dough. Be sure to cover it with plastic wrap and put it in the refrigerator for at least an hour before taking it out.

6. Mix all the ingredients in B evenly, cover with plastic wrap and put in the refrigerator for at least 6 hours. The recipe states that the custard needs to be left for a while to blend, and the finished product will have a stronger flavor.

7. You can divide the tart crust into two large portions, roll it into a large crust, about 0.4 cm thick, and then use a circular mold to press directly on the crust.

8. A more detailed method is to divide the tart crust into 6 equal parts, roll it into even thickness and then press it out to form the tart crust. Take out the round tart crust, place it in the egg tart mold, and press gently in circles to fit it well. After all the tart crusts are done, put them in the refrigerator like the egg custard.

9. Preheat the oven to 250 degrees. Pour the tart water into the egg tart molds separately. The remaining tart crust can be made into small cookies and baked in the oven until the egg custard is slightly caramelized and the tart crust turns light brown. After cooling, carefully pour out of the mold

After introducing all the steps of making Hong Kong-style egg tarts, you must have basically mastered them. So what you need to do next is to do it yourself. Only through continuous practice can you make real delicious food.