Whether you're going to a Hong Kong-style tea restaurant or to KFC, egg tarts are the dessert C-slot on the menu. Crunchy puff pastry, custard soft sweet glutinous heart, every bite, the corners of the mouth will overflow with a sense of happiness with the smell of milk and eggs.
The origin of the egg tart may be in Britain, and the earliest written record of the egg tart in history appears on the banquet recipes of the British royal family.
The Portuguese will certainly refute this statement on the basis of reason. Pastéis de Belém, the capital of Portugal, is said to be the first tart shop in the world to sell egg tarts and is the originator of egg tarts in the world.
In the 18th century, the nuns of a monastery in Lisbon used a large amount of egg whites to weave the nuns' robes, so a large number of egg yolks were left. In the spirit of saving food, the nuns made desserts from egg yolks in their spare time, which is the prototype of the egg tart.
In 1820, the Portuguese Revolution destroyed the monastery, and the nuns who were forced to make a living by selling egg tarts were forced to leave their homes.
The nun's egg tart was popular in dismal times, and the recipe was acquired by a visionary sugar mill owner, who was the founder of Belém's egg tart shop.
Today's common "Portuguese egg tart" is actually an improved version of the Macau egg tart, compared to the original Portuguese egg tart, the sweetness is much lighter.
Andrew Stowe, an Englishman living in Macau, improved it with Andrew Stowe, which also greatly reduced the amount of sugar used. Once Launched in Macau, Andrew Egg Tart quickly became a new Internet celebrity in Macau's gastronomic scene.
In Macau, the most famous Margaret tart is named after Mrs. Andrew. Since then, KFC's cooperation with Margaret has made the "Portuguese Egg Tart" a hit in the inland area.
There are two branches of egg tarts, in addition to the "Portuguese egg tart", there is also a "Hong Kong-style egg tart", also called "Cantonese egg tart".
During 1920, the major department stores in Guangzhou refused to lie flat and actively roll inside, in order to attract customers, even the chefs of department stores were forced to open, racking their brains to develop various desserts to attract customers, and the "Cantonese egg tart" came into being.
Cantonese people put on a layer of clothing for egg tarts - wheat crisp, using whole eggs and milk as raw materials, Chinese lard crisp, similar to stewed eggs, the taste is more refreshing.
At your leisure, open a box of freshly baked egg tarts and the rich aroma of cream and eggs comes to your nose. The surface of the tender tart is golden and dappled with amber caramel-colored patterns.
When you bite down, the puff pastry is crispy and sticky, the fresh milk and eggs in the filling reverberate between the teeth, and the heat is slightly hot. The sweet and silky egg tart liquid, and the intense butter aroma are the sages of the moment.