Hong Kong style egg tart

Prepare the ingredients and melt the butter at room temperature in advance.

Beat 2 eggs evenly into egg liquid

Mix the melted butter and icing sugar until combined, then pour in 2 tablespoons of egg mixture and continue stirring until combined. Pour in another 5 grams of whipped cream and continue stirring to combine.

Sift low-gluten flour into the finished product in step 3 (if the flour is sifted, the crust will taste better)

Use chopsticks to stir the powder-oil mixture clockwise until it resembles snowflakes

Then knead it into a ball with your hands, wrap it in plastic wrap and put it in the refrigerator for more than 1 hour.

Pour fine sugar, 30 grams of whipping cream, and 100 grams of purified water into the remaining egg liquid, mix well, cover with plastic wrap and refrigerate, preferably overnight.

Take out the refrigerated tart shell ingredients, roll them into a rectangular shape, roll them into long strips, and cut them into sections. (I rolled it into small balls and put them in the mold for later use.) Use your thumbs to press the dough outwards in the mold to evenly cover the inside of the tart mold. Place the finished tart shell in the refrigerator.

The next day, take out the tart shell and tart liquid, and put the tart liquid into the prepared tart shell (don't make it too full). Preheat the oven at 200 degrees for 5 minutes and place the baking sheet in the oven.

Bake for 10-15 minutes. During this period, observe the degree of condensation of the tart water and the degree of coloring of the tart crust. You can use chopsticks to poke the tart liquid to feel the degree of coagulation. Bake the tart crust until it is light brown.

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