Hong Kong-style Egg Tarts

Flavor: Milky; Cooking method: Baked; Time: 1 hour; Difficulty: Easy.

Detailed Steps for Making Hong Kong-style Egg Tarts

Put the pastry ingredients in a large bowl and soften the butter in advance.

Knead the ingredients together until they form a soft dough. Cover with plastic wrap and let it rest for 20 minutes.

While the dough is resting, make the egg custard filling: Mix hot water and sugar until the sugar dissolves.

Add evaporated milk and mix well.

Add custard powder (optional) and mix well. (Do not add eggs at this point, as it will be difficult to mix the custard powder evenly.)

Add eggs and mix well.

Sift the mixture twice and set aside.

Divide the dough into 15 pieces, about 30-31g each. (My egg tart mold has a diameter of 7cm and a height of 3cm.)

Flatten each piece of dough with your palm and place it in the egg tart mold.

Press the dough with your thumb to shape it so that it is slightly higher than the mold.

Repeat for all the dough. Preheat the oven when you are almost done.

Poke some holes in the bottom with a fork to prevent it from puffing up during baking.

Pour in the egg custard filling, about 8-9 parts full. I like it 9 parts full.

Bake in a preheated oven at 430°F (220°C) for 15-20 minutes. The egg custard filling should be slightly puffed up when it is cooked.

Remove from the oven and let it cool before removing from the mold and serving.

They are very fragrant, crispy, smooth, and tender.