How to make Hong Kong-style butter egg tarts

1.First make the tart crust, soften the butter, add sugar and salt, and beat until smooth

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  2.Add egg liquid in batches and beat until completely combined

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  3.Sift in the flour and milk powder, knead into a smooth dough, put it in a plastic bag and refrigerate for more than half an hour

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  4. Prepare to make the tart water, pour the milk into the milk pot, add condensed milk, white sugar and a little salt

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  5. Heat the milk pot over low heat, stirring constantly until the sugar is completely melted and removed from the heat.Cool, beat the eggs, slowly pour the milk into the egg mixture, and stir evenly

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  6.Sifter twice and refrigerate until later use

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  7.Place the refrigerated and relaxed tart shells Take it out and divide it into ten portions of 25-30 grams each.Pinch into the egg tart mold and use a small fork to make some small holes at the bottom

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  8.Place the tart Pour water into the tart shell eight-quarters full.You can sprinkle some grated coconut on the surface to make it taste delicious.Preheat the oven to 195 degrees and bake for 20 minutes

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  9.The baked egg tarts are cold It’s delicious when eaten hot