Ingredients:
Butter: 90g; Egg liquid (for tart crust): 12g; Whole milk (for tart crust): 8g; Fine granulated sugar: 80g; Water: 210g.
Additional ingredients:
Powdered sugar: 40g; Low-gluten flour: 170g; Egg liquid (for egg filling): 160g; Whole milk (for egg filling): 50g.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Saint Anna Bakery – Hong Kong Style Egg Tarts Cooking Steps
Prepare all necessary ingredients. In a mixing bowl, combine butter and powdered sugar, and mix with an electric mixer until the color lightens.
Add egg liquid and continue mixing until fully incorporated.
Add whole milk and continue mixing until fully incorporated. Finally, sift in the flour and mix well.
Place the dough in the refrigerator and chill for at least one hour. Mix the egg filling ingredients together, pour into a container, cover with plastic wrap, and refrigerate overnight (egg filling ingredients: egg liquid: 160g, fine granulated sugar: 80g, whole milk: 50g, water: 210g).
Sprinkle a little low-gluten flour on the work surface, take out the dough and roll it into a sheet about 0.4cm thick. Use a mousse ring or tart ring slightly larger than the egg tart mold to cut out the tart crusts. Place the crusts in the egg tart molds and press lightly with your hands or a rolling pin to make the crusts evenly thick. Put all the crusts in the refrigerator to chill.
Preheat the oven to 250 degrees Celsius. Take out the tart crusts and egg filling, pour the egg filling into the tart crusts, and bake in the oven for about 10 minutes, or until the edges of the crusts turn light brown. Adjust the baking time according to your own oven. Take out and let cool.
