Cantonese egg tart

Guǎngshì Dàntà (Cantonese Egg Tart) features a flaky, buttery pastry shell filled with a silky, smooth egg custard. Unlike the Portuguese version, the Cantonese egg tart has a translucent, barely set custard with a delicate wobbly center and a golden top. It is a beloved dim sum classic.

食材清单

• Pastry: 200 g all-purpose flour
• Pastry: 100 g cold butter
• Pastry: 50 g powdered sugar
• Pastry: 1 egg yolk
• Pastry: 1 tbsp cold water
• Custard: 100 ml whole milk
• Custard: 80 ml water
• Custard: 60 g sugar
• Custard: 2 eggs
• Custard: 1 egg yolk

制作步骤

1. 1. Marinate Cantonese egg tarts with cooking wine and a little starch for 10 minutes
2. 2. Heat oil in a pan, slide in the Cantonese egg tart, stir-fry quickly until it changes color, and serve.
3. 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
4. 4. Add egg tart crust, light cream, milk, egg yolk, and low-gluten flour and stir-fry until cooked
5. 5. Pour back the Cantonese egg tart, add oyster sauce and light soy sauce and stir-fry quickly evenly
6. 6. Thinly thicken the gravy, take it out of the pan and serve on a plate