Hong Kong style fresh milk egg tarts

Egg tarts are one of the signature local treats in Hong Kong.  Egg tarts are made in two different kids of shells in general, either cookie shell or puff pastry shell.  I personally prefer the butter cookie shell for its crispiness and here it is to share my way of making this delicious egg tart.

 

This recipe is inspired by another blogger here, and I’ve modified the ingredients and baking method a little bit.

 

what you need: (makes about 1 dozen egg tarts in a standard muffin pan)

for shell:
– all purpose flour 225g
– softened unsalted butter 135g (in room temperature)
– sugar 65g
– egg 36g
– pinch of salt

for the egg:
– 2 eggs
– sugar 65g
– hot water 150ml
– homo 3.25% milk 70ml

what you do:
1. Mix unsalted and softened butter with sugar and salt in a stand mixer at low speed, meanwhile slowly add egg in

2. Then gradually add sifted flour in to mix and make a dough, then wrap it with food wrap and freeze for about 20 mins

3.  After the dough hardens, roll it with a rolling pin and cut a circle with a 10cm cookie cutter, then fit in the muffin pan slot to make a cup shaped shell

4. To make the egg filling, first melt the sugar in hot water, then mix egg and milk into the sugar water

5. Slowly pour egg mixture through a sift into the shell.  Bake on upper rack at 385F for 10 mins then leave the door open with a slit and continue to bake for about another 13 mins.

 

p.s. traditionally egg tarts are made with wavy cut tart shells but using muffin pans will make cleaning and putting it into the oven much easier! And don’t forget to let it cool a bit after baking!

 

自製港式滑滑鮮奶曲奇皮蛋撻

 

曲奇皮和酥皮蛋撻之間我還是比較喜歡有牛油香味的曲奇皮,參考過不少港式蛋撻製作方法最後將這個做法稍微改良一下,棄用花奶而改用全脂牛奶,感覺比較健康一點。

 

材料:(利用普通muffin pan可以做大約12個)

撻皮:
-中筋麵粉225g
-室溫無鹽牛油135g
-糖65g
-蛋36g
-少許鹽

蛋汁:
-蛋2隻
-糖65g
-熱水150ml
-全脂鮮奶70ml

做法:
1. 將室溫無鹽牛油放入stand mixer內跟糖、鹽用低速攪勻,期間慢慢加入蛋
2. 小心加入已經篩過的麵粉攪拌成麵團,利用保鮮紙包好然後放入冷藏庫約20分鐘
3. 待麵團雪硬後用麵團棍搓平, 然後用圓徑約10cm的cookie cutter 割開再放入muffin pan內搓開。
4. 製作蛋汁方面,先將糖溶於熱水內,然後加入蛋和鮮奶,攪勻
5. 小心透過筲箕將蛋汁倒進撻皮內。於焗爐上層以大約385F焗大約10分鐘,然後打開焗爐門約一吋繼續焗大約13分鐘。

 

p.s.傳統蛋撻做法都會用撻模,不過利用muffin pan則較方便。記得焗完後要放涼才吃啊!

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s