Hong Kong style How to make egg tarts

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  1.The ingredients are ready; p>

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  2.Beat the eggs;

• 3.Add powdered sugar and stir until the powdered sugar dissolves;
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  4.Add milk and whipped cream;

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  5. Stir evenly, and the egg tart liquid Completed;

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  6.Cover with plastic wrap and refrigerate for more than an hour;

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  7.Soften the butter, add powdered sugar and salt;

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  8.Use a manual whisk to beat the butter until the color becomes lighter;

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  9.Add egg liquid and mix evenly with a spatula;

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  10.Sift in low flour;

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  11. Stir until there is no dry powder and the batter is completely moist.Status;

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  12.Wrap in plastic wrap and refrigerate for one hour;

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  13.Take the dough out of the refrigerator and divide it into seven equal parts;

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  14.Put it into the egg tart mold and press it with your thumb until it completely fits the mold;

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  15.I have fewer molds, and the other one is replaced by another mold;

• 16. Sieve the egg tart liquid and pour it into the egg tart mold until it is eighty full;
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  17.Put into the middle rack of the preheated oven and heat up and down to 220 degrees for about 15 minutes;

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  18.After taking it out of the oven, let it cool for a while before demolding;

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  19.Isn’t the color very beautiful?

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  20.Eat while hot; p>

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  21.The inside is tender and smooth when cut;

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  22. Here is another picture of the finished product.