Hey everyone, it’s O’Neill, welcome to my recipe website. Today, I’m gonna show you how to prepare a special dish, macau style egg tarts. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Macau Style Egg Tarts is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Macau Style Egg Tarts is something that I’ve loved my whole life. They are nice and they look wonderful.
Macau egg tarts are different than the Cantonese variety that is prevalent in much of the region and as well as nearby Hong Kong. While there at subtle differences in taste between Cantonese and Macau (Portuguese) style egg tarts, the visible traits are quite clear due to the slightly burnt top, which. Macau is a city near Hong Kong and they are famous for Egg Tarts.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get Puff Shell
- Take 1 Sheet Frozen puff pastry
- Take 12 Pcs Aluminium Foil Shells
- Make ready Fillings
- Take 2 Pcs Egg
- Take 70 g White Sugar
- Prepare 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. Macau egg tarts have become the city's edible icon. With many local cafes selling the tarts, we recommend the best spots to try these tasty treats. A trip to Macau isn't complete without trying one of its highly-praised egg tarts.
Step by Step 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!
Unrivalled in their deliciousness, they have become the city's own. 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. You must be familiar with Hong Kong style egg tarts if you like Cantonese dim sum. Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast.
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