Authentic Hong Kong egg tart recipe

Sift all the dry ingredients into a bowl, then add the butter at room temperature, add the butter to the flour without kneading.

In another bowl put the yolks and beat them, once beaten we take out two teaspoons and add them to the dough.

Mix everything until a homogeneous dough is formed, wrap it in cling film and put it in the fridge for about 30 minutes.

In a bowl place hot water, add the salt and sugar, mix well until the salt and sugar are dissolved, and leave to cool.

Add the beaten egg yolks, the powdered milk and the teaspoon of vanilla essence. Mix everything together.

Remove the dough from the fridge and stretch it into a cylinder and cut it into 12 equal parts.

In a muffin pan, place the dough and stretch it in all the bowls. Then, pour the mixture into all the bowls until almost covering them.

Bake in a preheated oven at 200° C for about 15 minutes. Remove from the oven and enjoy!