Santa Ana Bakery – Hong Kong Style Egg Tarts
Overview
Most people who watch Hong Kong dramas know about the tea restaurants. It is indispensable to order Hong Kong-style egg tarts when going to a tea restaurant. Hong Kong-style egg tarts are divided into butter egg tarts and meringue egg tarts. The tart crust I want to introduce to you today eliminates the tediousness of opening and folding traditional pastry egg tarts. It is super simple to make. The thin tart crust is very fluffy and has a texture like sand biscuits. It is paired with a tender and fragrant egg custard that melts in your mouth. I made it several times in a row, and there are 100 of them in total. The recipe came from a Hong Kong food forum that I often visit. The poster said it was from Santa Ana Bakery. I like their pastries very much, but I have never tasted the egg tarts there, so I can’t comment on whether they are authentic or not, but the taste is definitely a good recipe worth collecting. I love baking and sharing. For more sharing, please add Cai Cai Baking on WeChat: cc_baking or add two thousand people in the baking professional exchange QQ group: 426960254. Follow Cai Cai Weibo: Cai Cai’s classmates play baking
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Ingredients
Steps
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Have the required materials ready. Put butter and powdered sugar in a mixing bowl and stir with a whisk until the color becomes lighter.
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Add the egg liquid and continue to stir until completely combined
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Add evaporated milk and continue stirring until combined. Finally, sift in the flour and mix well
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Chill the dough in the refrigerator for at least an hour. Mix the custard ingredients, pour into a container, cover with plastic wrap and refrigerate overnight (egg tart ingredients: egg liquid: 160g, caster sugar: 80g, full-fat evaporated milk: 50g, water: 210g)
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Sprinkle a little low-gluten flour on the board, take out the dough and place it on the board, roll it out into a dough about 0.4cm thick, use a mousse ring or tart ring that is slightly larger than the tart mold to press out the tart crust, place it in the tart mold, press it gently with your hands or a rolling pin to make the tart crust evenly thick. Place all the tart crust into the tart mold and put it in the refrigerator
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Preheat the oven to 250 degrees Celsius. Take out the tart shell and egg liquid, pour the egg liquid into the tart shell, and put it in the oven for about 10 minutes, until the edge of the tart shell turns light brown, or add or subtract the time appropriately according to your own oven, take it out and let it cool
