Cantonese egg tart, also known as Cantonese egg lamp and Cantonese egg tower, etc. Cantonese egg tart originated from 1920. In order to attract customers, major department stores in Guangzhou require their chefs to design a "weekly beauty spot" to attract customers. Cantonese egg tart is the product of this period, and gradually became a part of Guangzhou refreshments.

Egg tart raw materials

Ingredients: Break a cake.

Ingredients: coconut milk, milk powder, condensed milk, custard powder, eggs and honey.

Seasoning: sugar, salt

process flow

When making round cakes, you can squeeze them into the egg cup mold and pour water into the mold to bake them.

Specific production

Pour coconut milk, milk powder, condensed milk, salt, eggs and honey into a small basin and stir well. Pour in water, sugar and custard powder, mix well and sieve to get Cantonese egg tart water. Take out the rolled cakes from the refrigerator, thaw them slightly, press them into round skins with a mold, knead them into chrysanthemum cups, knead them evenly, pour in egg tart water (only 2/3 full), put them in a baking tray, and bake at 156 degrees and 145 degrees for 20 minutes.

Features: crispy skin, tender and fragrant stuffing and rich nutrition.

The key to making egg tarts

1) egg tart liquid should be stirred evenly;

2) After the skin is pinched into the chrysanthemum cup, keep the edge of the cake slightly higher than the edge of the cup;

3) Don't pour the egg tart liquid between the lamp and the cake, otherwise the finished product will not die easily;

4) The baking time should not be too long and the temperature should not be too high.

Variety change: The similar method of Cantonese egg tart can be used for fruit milk cups, fruit paste cups and so on.