![]() The Portuguese pastry shell has a simpler “ruff pastry puff” process that I could start from–it also took less time. There are also long amounts of chill time in between each fold and lamination. ![]() They both have a generalized base of a pastry shell recipe, but the Hong Kong egg tart has a shell that requires laminating two different doughs together: a water dough and an oil dough. The center is also less sweet than the Portuguese egg tarts because they use less sugar and are slightly paler in color due to using the whole egg.Įach of these egg tarts require different techniques in baking. They have a crust that is a mix of pastry puff and shortbread and therefore has a sturdier shell. ![]()
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