11/29/2023 0 Comments Portuguese or chinese egg tart![]() ![]() You can read this post, many HO members shared their degustation of the egg tarts found in Asia. Caveat - Im not Portuguese but Ive eaten an obscene amount of pasteis de nata when I was in Lisbon haha. Not quite as shatteringly flaky as a true pasteis de nata, but still pretty dang good. Macau style tarts like Lord Stowe is slightly sweeter than the Chinese ones. A review just for the Portuguese egg tarts - this is a Chinese bakery and the first one whose Portuguese egg tarts are the closest to pasteis de nata. The custard uses milk instead of cream, added with egg. Step 4: In the meantime, add your milk to a saucepot and heat until just hot. Chinese Egg Tart/Dan Tat Alessandra Viegas Portuguese Custard Tart/Pastis de Nata Alessandra Viegas Research however, was not enough. This will make your dough easier to roll. In Portugal, the egg tart was created by Catholic monks that stole the recipe from France and brought it to Portugal 200 years ago, and In China, the pastry had been made in Guangzhou as early as 100 years ago. Step 3: Form your dough into a disc and chill for 30 minutes to an hour. Compared to Western style pastry, they are less sweet and lighter. Step 2: Add in your egg yolk, milk/cream and a pinch of salt and mix until the dough comes together in a ball. Macau ones, the flaky pastry is made with butter. Note that the flaky pastry of Chinese egg tart is made with lard instead of butter. Pastel de nata is sweeter, richer in taste due to the additional ingredients like vanilla and cinnamon, and sugar is added on the custard to have the caramel slightly burnt effect compared to the Chinese style ones that skip these ingredients. ![]() Is it? Such a shock?! They are just different, it’s Macanese Chinese adaption on a Western pastry.Ĭompared to the Chinese dim sum style egg tart, Macau egg tarts we can see some Portuguese influence, but it is still closer to a Chinese style egg tart. It’s a slap in the face if you like Portuguese version and thinking it’s similar in taste and texture. ![]()
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