Since I started to enter the baking industry, I have been very interested in Hong Kong desserts. There is only a small chance to taste the Hong Kong egg tarts when I travel to Hong Kong in the front-end time. I have basically tasted a little feeling. After I came back, I asked some experts about Hong Kong Style practices, and I made them myself. For interested friends, please refer to the following methods.
Practice:
1. Stir the whole egg, add sugar, cream and water, mix well, cover and refrigerate for more than 1 hour.
2. Add sugar powder and salt to butter at room temperature. Beat with hand beater until the color is lighter. Add egg liquid. Mix well with scraper, add cream, and continue to mix well.
3. Sift in the low powder, cut and mix until there is no obvious dry powder. Wrap the plastic wrap and refrigerate for more than 1 hour.
4. The dough is divided into 15 parts, which are put into egg tarts, pressed into thin slices with thumb, and refrigerated for 30 minutes. Sift the tarts, add to the frozen egg tarts, 8-9 points full, put into the lower layer of the preheated oven.
5. Bake for about 15 minutes. Zoom the skin of the tarts. Drum up the tarts. Take out the tarts and cool them for demoulding.