You must be familiar with the hong kong egg tarts 蛋挞 if you like cantonese dim sum. Hong kong egg tarts are derived from the portuguese pastel de nata from the times when the portuguese arrived at macau at the turn of the twentieth century. In the 1960s cha chaan tengs began to serve egg tarts popularizing the pastry with the working class hong kong population. I ve been trying coconut tarts from various places but always come back to sl ii muffins. 4 eggs beaten reserve 2 tablespoons for your pastry dough cup water hot 6 tablespoons sugar teaspoon salt pinch cup evaporated milk vanilla extract a dash optional.
Ingredients 2 cups all purpose flour 1 pinch salt 10 tablespoons butter diced 1 4 cup confectioners sugar 1 egg 2 tablespoons cold water 1 cup water 3 4 cup white sugar 3 eggs 3 8 cup evaporated milk 1 4 teaspoon vanilla extract. The egg filling is soft and wobbly like a pudding and seriously jiggles. Hong kong egg tarts are typically smaller and served in twos or threes in contrast to the original guangzhou egg tarts which were. Egg tarts were introduced to hong kong via guangzhou in the 1940s but initially could only be found in higher end western style restaurants. When i traveled on a bus one day during my holidays in hong kong i saw road show that was a tv program showing former hong kong governor chris patten also liked eating egg tarts.
-
RELATED ARTICLE :
- verenika german food
- vegetarian stuffing mix brands
- vegan gluten free chocolate chip cookies coconut flour
Egg tarts are not my fav but the egg custard is jiggly wobbly good. You must be familiar with the hong kong egg tarts 蛋挞 if you like cantonese dim sum.
