👉What's the difference between Portuguese/Macau/Hong Kong egg tarts?
1) Portuguese style: The earliest developed among the three. Using puff pastry tart crust. When the filling is boiled, add starch or a little flour and simmer the cinnamon sticks and lemon zest flavor.
2) Macau style: Puff pastry used in the same way as Portuguese Unlike Portuguese, the filling does not contain flour or starch, nor does cinnamon and lemon peel.
3) Hong Kong style: Shortcrust is used as the tart crust. The filling contains whole eggs and condensed milk. The color of the upper part is light yellow, not tanned.
-Portuguese egg tarts were supposedly first made in the 13th century by monks in the Jerónimos Monastery in Lisbon.
-Macau Egg Tart was first made in 1979 by an Englishman named Andrew Stow in a store called Lord Stow. Andrew Stow wanted to make a Portuguese egg tart, but he didn't know the exact recipe, so he was testing his own method, and it was said that Macau-style egg tart with English custard on Portuguese pie crust was developed.
-Andrew's ex-wife later sold this recipe to KFC in China, which is why KFC egg tart is so delicious. (She also runs a famous egg tart place in Macau called 'Margaret's Café e Nata'. I tried them when I went to Macau a few years ago and both of them were delicious. I guess they use the same recipe.
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I modified the pie crust a bit in my own way from the original recipe.
The recipe and method of making it are very simple.
But depending on the skill of the maker, the result of the same recipe varies a lot...
First of all, the composition of the pie dough used in this recipe is very close to the quick puff pastry that is needed folding method.
As for how to make it, I adopted the simple pie dough method.
The recipe has a high ratio of butter to flour, so if you make it wrong, it will be messed up very easily.
Let me say again, It's an expedient method, not a standard method.
As you know, butter is harder when it is cold, and softens as the temperature rises.
The temperature of butter is highly affected by the room temperature and the temperature of other ingredients.
If the temperature of the butter rises, the texture of the butter becomes softer and more sticky.
As the butter seeps into the flour, the dough becomes messy.
The butter should not melt and should remain in the dough in small grains.
The solid butter will melt and swell in the oven and instantly absorbs into the dough, creating a pie-like texture in the empty space.
Otherwise, the butter melted in the flour is soaked in
It becomes oily...It will not be a flaky pie crust but translucent trash.
Work in a place where the indoor temperature is as cool as possible,
Use the ingredients in very cold conditions,
Work as quickly as possible so that the temperature of the materials does not rise.
Even when you push the dough out and crumple it into a mold,
If the dough seems to be sagging and sticky, stop working immediately
Leave it in the freezer for 10 minutes to cool it before continuing.
If you press excessively with your hand while the dough is soft and sticky,
The softened butter soaks into the dough and never forms a pie-like texture.
If you have a question, plz feel free to leave a comment.
Thank you for always watching the video❤
▶Ingredients (for 6 tarts)
[Pie crust]: yields 6 pie crusts (+ 3 more re-using pie crusts)
-118g butter
-10 g sugar
-58g cold water
-150g cake flour
-1g salt
[Egg Filling]
-70g egg yolk
-154g heavy cream
-126g whole milk
-53 g sugar
-Half a vanilla bean: can be replaced with 3g vanilla extract or 1/2 Tbsp vanilla bean paste
*Storage: The day it is made is the most delicious. Store it so that the air flows on the same day, and freeze it if you cannot eat it on the day. (Can be stored for about a week) Frozen pies taste worse than freshly baked ones, but if you heat them in an airfryer or oven for about 160 degrees for 15 minutes, you can taste them somewhat similar to freshly made ones.
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