Essay About B. Cheng Po Hung And Creamy Egg Custard

Egg Tarts
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Introduction
I. Egg tarts are common pastry treats that is a part of Asian culture.
A. It can be described as a “flaky pastry shell filled with sweet, creamy egg custard, then
baked” 1
B. Cheng Po Hung, a Hong Kong collectibles dealer who studies the citys history, notes
that:
a) “Egg tarts started popping up more frequently on teahouse menus after
World War II, when incomes rose & eggs (previously precious), became
more widely available.” 2
C. The egg tart has its origin in the English custard pie.
a) Since it was first introduced in the 1940s, egg tarts became popular in
almost every tea house, and a favorite desert at many Cantonese-style dim
sum restaurants. 3
D. The owner of the Happy Cake Shop in the Wanchai district of China says, “About 700
tarts fly out the door each day.” 4
II. Today I will teach you how to make the egg tart
A. Pastry crust
B. Egg filling
III. Pastry Crust
A. Ingredients:
1. 200g flour
2. 50g sugar
3. 100g butter
4. 1 egg
5. 1 cupcake tray
6. 1 whisk
7. 1 fork
B. Procedure
1. First, preheat the oven to 350o C
2. Mix the 200g flour & the 50g sugar together
3. Mix in the butter & combine everything with your hands
4. Add the beaten egg
5. Knead everything into a dough
6. Add oil or butter to the cupcake tray
7. Press dough down evenly on the cupcake tray with two fingers. Try not to have
a thick pastry bottom.
8. Punch holes into the bottom of the pastry with a fork.
9. Excess dough = cookies!