How to make Hong Kong's No. 1 egg tart

If you want to capture a man's heart, you must first capture his stomach. The same is true for men. So, for the sake of your beloved, should you learn to cook some decent food? The answer must be yes. So, now I will introduce the method of making the best egg tart in Hong Kong.

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

2.2 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. Mix until everything is blended and the color becomes lighter.

3.1 First use chopsticks to stir all the powder in one direction into a snowflake shape.

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

5. Use your hands to slowly knead the snowflake-shaped powder blocks together. Because there is a large amount of butter, it is easy to make the crust smooth with the basin, hands and dough. Knead it 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 sit for a while in order to blend, and the finished product will have a richer 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 ring-shaped mold to press it directly on the crust. Tips: A more detailed method is to divide the tart crust into 6 equal portions, roll it into even thickness and then press out 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 made, put them in the refrigerator like the egg custard.

8. 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 it has cooled, carefully pour it out of the mold.

After reading the detailed introduction to the recipe of Hong Kong’s No. 1 egg tart, are you excited and can’t wait to try it yourself? Then don't hesitate, take action now. Enough practice will surely make you successful and allow you to make the most delicious one.