Guangdong Danta
Cantonese egg tarts are small pastry shells filled with a silky egg custard, baked until the surface has beautiful caramelized spots. A staple of Cantonese bakeries and dim sum.
食材清单
- Egg tart shells 12 pcs
- Heavy cream 200 ml
- Milk 150 ml
- Egg yolk 4 pcs
- White sugar 50 g
- Cake flour 15 g
制作步骤
- 1. Marinate the Cantonese egg tarts with cooking wine and a little starch for 10 minutes
- 2. Heat oil in the pan, slide in the Cantonese egg tarts, stir-fry quickly until they change color, and serve out.
- 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
- 4. Add egg tart crust, light cream, milk, egg yolk, and low-gluten flour and stir-fry until cooked
- 5. Pour back the Cantonese egg tart, add oyster sauce and light soy sauce and stir-fry quickly evenly
- 6. Thinly thicken the gravy, take it out of the pan and serve on a plate
文化小知识
粤式蛋挞于20世纪初通过澳门和葡萄牙蛋挞传入广州，但粤式蛋挞已发展成为自己的标志性糕点。有两种主要风格：片状糕点版本（更传统）和酥皮版本。广式蛋挞的标志是蛋挞表面的焦糖斑点（称为“虎皮”或老虎皮）。在广州，蛋挞是日常主食，面包店全天生产新鲜的蛋挞。