What are the specific ingredients of egg tarts? Simple recipe for egg tart liquid

Egg tarts were one of the dishes in the sixth banquet of the Manchu-Han Banquet in the 17th century in China. Among them, Cantonese egg tarts can be divided into two types according to the tart crust: butter egg tarts and puff pastry egg tarts. Both male and female teachers can eat them. They are very crispy and sweet. If you want to bake them at home, what are the specific ingredients of egg tarts? If you are interested, you can take a look!

Contents of this article

1. What is the specific ingredient list of egg tarts?

2. Simple recipe for egg tart liquid

3. What can you do with the excess egg tart liquid?

What are the ingredients for egg tarts?

The main ingredients of common Portuguese egg tarts are egg tart crust, 2 egg yolks, 50 grams of whipping cream, 30 grams of milk, 5 grams of condensed milk, 10 grams of white sugar, and 5 grams of low-gluten flour. Pour all the ingredients into a container and stir evenly. After the white sugar is completely melted, pour it into the egg tart crust.

The main ingredients of the classic egg tarts are egg tart crust, 2 egg yolks, 90 grams of animal whipped cream, 40 grams of white sugar, 8 grams of flour, and 70 grams of milk. Pour all the ingredients into a container and stir evenly. After the white sugar is completely melted, pour it into the egg tart crust.

The main ingredients of KFC egg tarts are egg tart crust, 4 egg yolks, 140 ml pure milk, 250 ml light cream, and 40 grams of white sugar. Similarly, stir all the ingredients evenly, beat until dissolved, and pour into the egg tart crust.

Simple egg tart liquid recipe

Simple recipe 1: 250 ml milk, 3 egg yolks, 2 spoons of sugar. Simple recipe 2: 200 ml milk, 2 eggs, 10 ml condensed milk. Simple recipe 3: 200 ml milk, 200 ml whipping cream, 10 ml condensed milk, 30 g fine sugar, 5 g low-gluten flour, 4 egg yolks, 5 g custard powder.

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

Egg tarts were one of the dishes in the sixth banquet of the Manchu-Han Banquet in the 17th century in China. Cantonese egg tarts can be divided into two types based on the tart crust: butter egg tarts and puff pastry egg tarts.

At first, the egg tarts in Hong Kong tea restaurants were relatively large, and one egg tart could be a afternoon tea meal. They are sweet and mellow, soft and delicious.

What can I do with the excess egg tart liquid?

The excess egg tart liquid can be used to make egg tart liquid bread, egg tart liquid pudding, egg tart liquid steamed buns and egg tart liquid cakes, etc. The egg tart liquid is made from a mixture of egg yolk liquid, sugar water and condensed milk. The egg tart has a rich milky aroma, is crispy on the outside and tender on the inside, and is sweet and delicious.

For egg tart bread, peel the bread and cut it into small pieces. Put it into a baking bowl together with the egg tart liquid and bake in the oven for about 15 minutes.

For the egg tart pudding, put the pudding and egg tart liquid into a baking bowl and bake in the oven at 200° for 15 minutes.

For egg tart steamed buns, cut the buns into small pieces and put them into a baking bowl together with the egg tart liquid, then bake in the oven for about 10 minutes.