Hong Kong egg tarts are small circular flaky pastry tarts (often approximately 3 inches in diameter) filled with a smooth, gently sweetened egg custard. They are frequently served at dim sum restaurants and Chinese bakeries.
These Chinese egg tarts can be found in Hong Kong, Macau, China, and many Chinatowns around the world.
I'd grown up eating them my entire life, but it wasn't until I came to Beijing that I tried one straight from the oven.
It was simply fantastic. You could be fortunate enough to find a fresh one in a bakery or dim sum restaurant, but they are rarely produced to order.
After that encounter, I knew I had to come up with a recipe—just to get that warm from the oven feeling again!Furthermore,
in the United States, there aren't many dim sum restaurants within a fair driving distance, so it's time to learn how to create them from scratch like the best of them.
Just a quick distinction to make! Hong Kong and Macau egg tarts are quite distinct.
Portuguese invaders introduced Macau's variant, which has a burnt, caramelized outside and a crisper rough puff pastry batter.
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