The Hong Kong Style cookie egg tart is simple and does not open the crisp. It is crisp, fragrant and smooth, and super delicious.-You Are Foodie

By Elma
27

The Hong Kong Style cookie egg tart is simple and does not open the crisp. It is crisp, fragrant and smooth, and super delicious.

Today, we make a Hong Kong Style cookie egg tart. It doesn't need to be opened. The shell is super crisp and fragrant. It's perfectly matched with the soft and sweet egg tart liquid. The butter flavor is super fragrant and delicious.

Main Ingredients

Auxiliary Ingredients

clean water 170 g

1. The egg tart will be a little soft and easy to break when it comes out of the oven. After it cools down, it will be harder and easier to demould.2. The egg tart liquid must be sieved, and it is better to sift several times before the finished product is smooth and tender.

Step 1 . Soften 90g of salt free butter at room temperature. Beat well.

Step 2 . Sift in 40g of powdered sugar and continue to beat until the color becomes white and the volume becomes larger.

Step 3 . Add 12g of whole egg liquid at room temperature in two times and beat well.

Step 4 . Add 8 g of milk at room temperature and beat well.

Step 5 . Sift in 110g of low gluten flour and 60g of corn starch.

Step 6 . Low speed milling to uniform small particles.

Step 7 . Press and mix with a scraper, and then knead into a ball by hand.

Step 8 . Make the dough into strips and wrap it with plastic wrap.

Step 9 . Refrigerate for 30 minutes.

Step 10 . 3 eggs, 60g white sugar and 80g milk, stir well.

Step 11 . Add 170g of water and stir well.

Step 12 . Sift the egg liquid, and the finished product will be more delicate. Refrigerate for standby.

Step 13 . Take out the refrigerated dough and divide it evenly into 6-8 parts.

Step 14 . It can be divided according to the mold size (my mold is large, about 50g).

Step 15 . Knead the divided dough round, and then press it evenly in the mold with your hands, slightly higher than the mold.

Step 16 . Pour the frozen egg liquid into the oven.

Step 17 . Preheat the oven at 230 ℃ in advance and bake for about 15-20 minutes.

Step 18 . Cool down after leaving the furnace, and then demould.

Step 19 . Cookie egg tart, complete o (∩ _∩) o

Step 20 . The tart skin with cookie taste is perfectly matched with egg tart liquid.

Step 21 . The butter flavor is super fragrant, the egg tart liquid is smooth and tender, and it is super delicious.

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