Step-by-Step Guide to Make Speedy Macau Style Egg Tarts

Macau Style Egg Tarts. Jetzt Flug von Macau nach China buchen & günstiger fliegen mit Opodo©! Kostenlose Lieferung möglich Macau Style Pasteis De Nata (Egg Tarts) Be the first to review this recipe. Common to a lot of the Portuguese speaking world, this recipe is a recreation of the Macau style egg tarts.

Step-by-Step Guide to Make Speedy Macau Style Egg Tarts These egg tarts come from the original Portuguese Pastéis de Nata recipe and are quite similar, with a twist. They are unbelievably delicious and sweet with a great crispy texture on top. Roll the puff pastry evenly and thinly.

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, macau style egg tarts. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Jetzt Flug von Macau nach China buchen & günstiger fliegen mit Opodo©! Kostenlose Lieferung möglich Macau Style Pasteis De Nata (Egg Tarts) Be the first to review this recipe. Common to a lot of the Portuguese speaking world, this recipe is a recreation of the Macau style egg tarts.

Macau Style Egg Tarts is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Macau Style Egg Tarts is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook macau style egg tarts using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Macau Style Egg Tarts:

  1. {Get of Puff Shell.
  2. {Make ready 1 Sheet of Frozen puff pastry.
  3. {Take 12 Pcs of Aluminium Foil Shells.
  4. {Get of Fillings.
  5. {Take 2 Pcs of Egg.
  6. {Prepare 70 g of White Sugar.
  7. {Take 140 ml of Hot Water.
  8. {Prepare 110 ml of Evaporated Milk.
  9. {Get 1/8 Tsp of Salt.

Gently use fingers to adjust the shape to of the pastries, ensure it fits well. Great recipe for Macau-Inspired Egg Tarts. The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves!

Instructions to make Macau Style Egg Tarts:

  1. Preheat the oven to 250°C (482°F).
  2. Roll the puff pastry evenly and thinly. Use a round cookies cutter, cut out 12 circular discs to fit in the aluminium foil shells. Gently use fingers to adjust the shape to of the pastries, ensure it fits well. Do not stretch the pastries..
  3. Cover the puff pastries with parchment paper. Put pie weights on the pastries and bake for 10 minutes at the middle deck..
  4. In a measuring cup, mix hot water (boiled) with salt and white sugar. Stir it until all the sugar and salt are dissolved..
  5. Add evaporated milk in the mixture, mix and combine..
  6. In a small bowl, crack two eggs and beat the eggs until they are mixed well..
  7. Pour the egg mixture into the water-milk mixture gradually, stir at the same time to ensure they are well combined..
  8. Prepare another measuring cup and put a sieve on top of it. Pour the mixture into the new measuring cup through the sieve to remove any unmixed eggs or egg shells..
  9. Pour the egg mixture evenly into 12 egg tart puff shell (around 90% full, 32 ml each).
  10. Put the tarts into the preheated oven at the middle deck and bake for 20 mins..
  11. After 20 mins, when the egg custards started to expand and rise, put the baking tray at the top deck to bake for another 10 mins to give the tarts a caramelized surface..
  12. Enjoy the flaky, delicious Macau Egg Tart!.

Make sure to roll the pastry as thinly as possible, bake until golden and eat whilst. It wasn't until his visit to Portugal when he came across their popular delicacy called Pasteis de Nata – which is a kind of an egg tart which originated at Belem, Lisbon. To making the custard filling: in a small pot, mix sugar, whipping cream and condensed milk. Add egg yolk and mix well. Shift the baking powder in, mix well and filter the mixture to get the custard filling.

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