What is an egg cake?

Egg cake is a small pastry considered a terminal in several global cuisines, including Portugal and China. One known type of egg cake is known as dan tat , which is usually made from the filler mixture of egg yolk, milk and sugar, as well as with various flavors. This type of pudding can be found in many Chinese bakeries as well as in DIM SUM restaurants. Baking Portuguese style has a somewhat different view of the egg cake. This version is called pastel de nata and is usually produced with a different method of mixing the custard and a slightly longer cooking time. Frequent business contact between Hong Kong and Britain and Portugal led to the exchange of ideas of the kitchen. Some bakers in Hong Kong began to open western style shops to attract visiting European customers. Many have added both their own flavors to the tradition of meringue. Bakers experimented with green tea extract and pieces of salivary nests of bird bird, which are considered a Chinese delicacy.

Kruhi dan tat Chinese egg cake is usually made of puff pastry mixed from Lard instead of other types of shortening. Some home chefs who want to make this recipe without high fat content use butter or margarine as an alternative. Other versions of egg cakes are made of dough to short -term dough, which the baker forms the first rolling of the same amount of shortening and versatile flour together before adding cold water as a binding agent. These cakes do not increase and expand when they are baked, as is the case with puff pastry, and are often not so popular with Chinese bakery customers who prefer lighter bark.

Portuguese pastel de nata egg cakes are usually characterized by their brownish and sugar -bred tops, which are sometimes similar to creme brulee . Bakers usually use powered sugar and ground cinnamon as a surface for thesecakes. Some also use a different method of preparing the egg cake filling by mixing the ingredients in a boiling water bath known as Bain Marie . This type of cooking pot often allows for more control over the cooking temperature and can bring the filling of the cream with a multi -specified texture.