Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, macau style egg tarts. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Macau Style Egg Tarts is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Macau Style Egg Tarts is something which I have loved my whole life. They’re nice and they look fantastic.
Macau is a city near Hong Kong and they are famous for Egg Tarts. They make a nice dessert or snack. Make these and imagine eating Egg Tarts.
To get started with this particular recipe, we must first prepare a few ingredients. You can have macau style egg tarts using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Macau Style Egg Tarts:
- Make ready Puff Shell
- Make ready 1 Sheet Frozen puff pastry
- Make ready 12 Pcs Aluminium Foil Shells
- Take Fillings
- Take 2 Pcs Egg
- Get 70 g White Sugar
- Take 140 ml Hot Water
- Make ready 110 ml Evaporated Milk
- Prepare 1/8 Tsp Salt
Most of the prep time is waiting for the dough to rest. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball. The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard.
Steps to make Macau Style Egg Tarts:
- Preheat the oven to 250°C (482°F)
- Roll the puff pastry evenly and thinly. Use a round cookies cutter, cut out 12 circular discs to fit in the aluminium foil shells. Gently use fingers to adjust the shape to of the pastries, ensure it fits well. Do not stretch the pastries.
- Cover the puff pastries with parchment paper. Put pie weights on the pastries and bake for 10 minutes at the middle deck.
- In a measuring cup, mix hot water (boiled) with salt and white sugar. Stir it until all the sugar and salt are dissolved.
- Add evaporated milk in the mixture, mix and combine.
- In a small bowl, crack two eggs and beat the eggs until they are mixed well.
- Pour the egg mixture into the water-milk mixture gradually, stir at the same time to ensure they are well combined.
- Prepare another measuring cup and put a sieve on top of it. Pour the mixture into the new measuring cup through the sieve to remove any unmixed eggs or egg shells.
- Pour the egg mixture evenly into 12 egg tart puff shell (around 90% full, 32 ml each)
- Put the tarts into the preheated oven at the middle deck and bake for 20 mins.
- After 20 mins, when the egg custards started to expand and rise, put the baking tray at the top deck to bake for another 10 mins to give the tarts a caramelized surface.
- Enjoy the flaky, delicious Macau Egg Tart!
Egg tarts are often served at dim sum restaurants and cha chaan tengs. Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest little dessert ever! Small Batch Macau Style Portuguese Egg Tart. I had tried egg pie, Chinese egg tart, but last year when I went home was the fist time I had tried Portuguese Egg Tart. Although initially a Portuguese import, Macau's egg tarts have a surprisingly English twist, and have transformed Coloane into a sort of pilgrimage for Visiting Stow's unassuming bakery today and sampling one of his pastel de nata-inspired tarts - with their flaky pastry crusts, delicious egg custard.
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