What is needed to make egg tart liquid? How long does it take to bake egg tarts?

There are two types of egg tarts: Cantonese egg tarts and Portuguese egg tarts. Cantonese egg tarts are divided into butter egg tarts and puff pastry egg tarts according to the tart crust. It is a Western-style pie with egg paste as the filling. The outer layer is a crispy tart crust, and the inner layer is a sweet yellow solidified egg paste. It has a soft and crispy texture, rich fillings, and a rich milky and eggy flavor. What do you need to make egg tart liquid? Let's take a look!

Contents of this article

1. What do you need to make egg tart liquid?

2. How long does it take to bake the egg tarts?

3. Why is the bottom of the egg tart soft after baking?

What do you need to make egg tart liquid?

The mainstream egg tart liquid is made of egg paste mixed with sugar and eggs. Other ingredients are added to the egg paste, such as milk, fresh cream, condensed milk, ginger juice, egg whites, chocolate, bird's nest, wheat grass juice, etc. to make other variants of egg tarts. Egg tart is a Western-style pie with egg paste as the filling. The outer layer is a crispy tart crust, and the inner layer is a sweet yellow solidified egg paste.

There are two types of egg tarts: Cantonese egg tarts and Portuguese egg tarts. Cantonese egg tarts are divided into butter egg tarts and puff pastry egg tarts according to the tart crust.

The crust of the butter tart is smooth and complete, with a buttery aroma and a cookie-like texture. The crust of the puff pastry tart is thin and has a rougher texture than the butter crust. The crust is thicker and the filling is less than that of the butter tart.

Portuguese egg tarts are small pastry pie with a burnt surface due to excessive heating of sugar. They have a soft and crispy texture, rich filling and a strong milk and egg flavor.

How long to bake egg tarts?

How long the egg tarts need to be baked depends on the baking temperature. The higher the baking temperature, the shorter the time required. If the oven is set to 180 degrees, the egg tarts need to be baked for 15-20 minutes. If the oven is set to 190 degrees, the egg tarts need to be baked for about 15 minutes.

Egg tart is a Western-style pie with egg paste as the filling. In Taiwan, it is called egg tart. "Tart" means a pie with the filling exposed. Egg tart is a "tart" with egg paste as the filling.

Although egg tarts have only been around for a short time in Hong Kong, they are still very popular among Hong Kong people. Egg tarts first appeared in Guangzhou, Guangdong in 1920.

Egg tarts are divided into butter, puff pastry, and Portuguese types. The crust of butter egg tarts is relatively smooth and complete. The crust of puff pastry egg tarts is a layer of thin puff pastry. Portuguese butter tarts are small butter puff pastry pies.

Why is the bottom of the egg tart soggy after baking?

Because the egg tarts are not baked. Things to note when baking egg tarts: First, the tart crust needs to be thawed in advance, and then pour the tart liquid into it and bake it. Secondly, bake the egg tarts in the oven with the tart liquid until the surface is colored, then switch to the lower fire mode and bake for about 15-20 minutes, which can generally achieve a crispy bottom effect.

Take out the frozen egg tart crust and pinch the bottom to make it thinner. If it is too thick and cannot be baked thoroughly, the bottom will be wet and affect the taste.

Do not fill the tart pan more than 70% full, otherwise it will easily overflow during baking.

The power of various ovens is different, so the power should be based on the appearance of burnt spots on the surface of the egg tarts.