Egg Tart
A Cantonese dim sum pastry made primarily with eggs and flour, baked until crisp.
Ingredients
Eggs
5
Flour
500 g
Refined salt
to taste
Sugar
100 g
Cooked lard
10 g
Butter
10 g
Rice wine
to taste
Instructions
1
Prepare the egg mixture
Crack the eggs into a bowl, add rice wine and a pinch of refined salt, and mix well.
2
Mix the dough and shape
Mix the eggs and flour evenly, add sugar and rice wine, stir, then roll into a round cake shape. Pinch the edges into an inward-rolled flower pattern, place in the oven and bake for about 10 minutes. After removing, pour in the beaten egg yolk mixture.
