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Hong Kong in Monochrome #27
Egg tart (蛋撻)
Tung Choi Street (通菜街)
I'm not sure where I stand in the Chinese Egg Tart vs Portuguese Egg Tart debate...because I love them both.
"What I ate on 4/21/17" series
One of the best aroma of a typical Hong Kong morning is the sweet smell of freshly baked egg tarts at the traditional local cafes.
Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk, honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard, and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts.
Overall, egg tarts have two main types of crusts: shortcrust pastry or puff pastry, traditionally made with lard rather than butter or shortening. They are both filled with a rich custard that is much eggier and less creamy than English custard tarts.
For more food shots, check this out:
Camera Nikon D600
Exposure0.003 sec (1/400)
Focal Length60 mm
Exposure Bias+1/3 EV
Cascais, Portugal - Feb 2015 - Chamelle Photography
I have been working towards this picture for a long time! i wanted to recreate the trays of dessert i see at the chinese bakery in plush. Very satisfying:D
This is actually a good read even for those of us who grew up with these little guys :-)
We walked over to 泰昌餅家 to pick up some HK style egg tarts after our light lunch (the portion of wonton noodles we had were real tiny). Yum... hmm...
I'm in love with this stuff, sooo TASTY!!!
Hong Kong egg tarts rules! The end of the story. ;-)
I'm feeling great today, hope you all had and will have the same *wooohooo* day.
Can't go to Tai Cheong Bakery without buying some! A favourite of Chris Patten - there's even a signed letter proudly pasted outside the shop from the man himself saying how much he misses the egg tarts.