Portuguese egg tart [Macau specialty]

What is Portuguese egg tart? Authentic Macau specialty: Portuguese egg tart

Content summary:Do you want to know what Portuguese egg tart is? This article is a detailed introduction to Macau's specialty - Portuguese egg tarts. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Portuguese egg tarts. The full text takes about 10 minutes to read, mainly including the basic introduction of Portuguese egg tarts and their nutritional value? How did the history of Portuguese egg tarts come about? How to make Portuguese egg tarts and identify their authenticity? Wait

Basic Introduction of Portuguese Egg Tart

Portuguese Egg Tart, also known as Portuguese Cream Tart or Caramel Macchiato Egg Tart, is a small cream puff pastry in Hong Kong, Macau, and Guangdong. It belongs to the category of egg tarts and is characterized by a burnt black surface (caramel after excessive heating of sugar). In 1989, Andrew Stow, an Englishman, brought Portuguese tarts to Macao. After he changed to British cream filling and reduced the amount of sugar, he immediately became famous and became a famous snack in Macao

One egg tart is equivalent to eating another bowl of rice

It is crispy and soft, and it is easy to have two or three bites of Portuguese egg tarts. The average calorie content of each is about 300 calories, while the calorie content of a regular bowl of rice is 280 calories. Therefore, eating one Portuguese egg tart already exceeds the calorie content of a bowl of rice

1. Portuguese egg tarts originated from the Jerome Monastery in the Bel é m district of Lisbon, and are said to have been invented by nuns in the monastery. At present, this ancient monastery has been listed as a UNESCO World Heritage Site, and Portuguese egg tarts have also been passed down worldwide

II. The Portuguese egg tarts in Macao came from Andrew Stow, a British. After he ate the traditional Dim sum Pasteis de Nata in Belem, a city near Lisbon, in Portugal, he decided to add his own creativity to the traditional recipe. So in 1989, he opened an Andrew's Bakery on the Coloane Island in Macao to create a popular Portuguese egg tarts with pig fat, flour, water and eggs, as well as British pastry practices. Portuguese egg tart (Portuguese tart) is the most famous snack in Macau, which emphasizes baking techniques. Highly loved by diners

Although Portuguese tarts were created by Antru, their fame was due to the marriage crisis between Andrew and his wife. In 1996, Andrew and his wife Margaret's marriage broke down

Authentic Margarita Portuguese egg tarts must be made by hand: the delicate and round crust, golden egg mixture, and caramel ratio are all carefully crafted by professional chefs to achieve perfection that ordinary egg tarts cannot achieve. A real egg tart must have clear layering. The base of the Margaret Egg Tart served on the table is like freshly baked croissants, with a soft and crispy texture, rich filling, and a strong milk and egg flavor. Although the taste is layered, it is sweet but not greasy

Margaret left Andrew and started a new business, renaming her store to "Margaret" and settling in Hong Kong and Taiwan, inadvertently creating a wave of Portuguese tarts. Later, the handmade egg tart brand Milktar's egg tart workshop has been in use ever since

Method for making Portuguese egg tarts

Ingredients: 270g of low gluten flour, 30g of high gluten flour, 45g of butter, 250g of flaky margarine, 500ml of milk, appropriate amount of sugar, and 2 eggs

1. Tart crust ingredients: 270g of low gluten flour, 30g of high gluten flour, 45g of butter, 250g of flaky margarine (packaged and can be replaced with vegetable butter), 150g of water. There are no high fans or ready-made low fans at home. Medium flour used: (regular flour) 270g corn starch 50g (approximately 20%, reducing flour gluten) mixed with low flour. There's no butter, just salad oil

2. Mix the above materials and knead them into a smooth dough. Wake up for 20 minutes; Soften the malt extract at room temperature and roll it into a 0.6cm thin sheet in a safety bag; Roll the dough into long slices, and place the Macquarie in the middle, which is one-third of the length of the dough slice

3. Then fold the dough piece three times and wrap it around the margarine, carefully rolling it into long strips. Fold the long strip four times again (like folding a blanket). Repeat the above steps again (roll out long, fold four). Then wrap it in plastic wrap and let it relax for 20 minutes

4. After the relaxation is complete, roll it into large pieces of about 0.6cm (be careful not to roll it out and leak it, if using vegetable butter instead, be very careful to roll it out, it is easy to leak oil); Then roll up the dough slices, wrap them in plastic wrap, and let them relax in the refrigerator for 30 minutes<5. Mix 2 pieces of milk, sugar, eggs, and 15g of low flour to make tart water; Take out the relaxed dough from the refrigerator and cut it into sections of about 1cm; Then dip a little flour on one side of it; Dip the flour face up and place it in the mold to press out the shape

6. Pour in the tart water and make it 70% full; Then put it in the oven and bake at 220 degrees for 15 minutes. The fragrant Portuguese egg tart is freshly baked

How to distinguish the authenticity of Portuguese egg tarts

1. Taste

Portuguese egg tarts have a crispy and soft texture, rich meat filling, rich milk and egg flavors, rich layering, and are sweet but not greasy. The ordinary egg tart has a golden and crispy outer skin wrapped in soft and sticky meat filling, with a sweet and crispy taste

2. In appearance

Portuguese egg tarts have a golden and delicate outer layer of pastry, with light yellow egg tart liquid and a certain proportion of caramel wrapped layer by layer in the outer layer of pastry. Grape egg tart is a crispy egg tart skin filled with fresh and tender specially made egg mixture

3. Materials

Portuguese egg tarts mainly use cheese powder, flour, oil, sugar, eggs, and so on. What is used for regular egg tarts. Cheese slices, butter, sugar, vanilla flavor essence, fresh milk, fresh egg yolk, etc., relatively speaking, the ingredients of ordinary egg tarts are relatively rich