急問!!蛋撻歴史[要英文]

蛋撻，台灣稱為蛋塔，撻為英文「tart」之音譯，意指餡料外露的餡餅（相對表面被餅皮覆蓋餡料密封之批/派餡餅pie）；蛋撻即以蛋漿為餡料的「tart」。做法是把餅皮放進小圓盆狀的餅模中，倒入由砂糖及雞蛋混合而成之蛋漿，然後放入烤爐；烤出的蛋撻外層為鬆脆之撻皮，內層則為香甜的黃色凝固蛋漿。

The egg Ta, Taiwan is called an egg tart, the Ta is English"tart" its transliteration, meaning the farcing cake of the farcing outside Lou;(the opposite surface was sealed completely by the cake skin overlay farcing it criticize/parties the farcing cake pie)The egg Ta takes the egg syrup as "tart" of the farcing namely.The modus is in the cake mold that puts the cake skin basin a form into the small circle, pouring into by the sugar and the egg of egg mixture and become syrup, then putting into the oven;The egg layer outside the Ta of roasting is the Ta skin of the loose frailty, inside layer then is sweet of yellow solidify egg syrup.

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縱然蛋撻深受香港人歡迎，但其在香港歷史尚短。據業餘香港歷史學者吳昊考證，1920年代的廣州，各大百貨公司競爭激烈，為了吸引顧客，百貨公司的廚師每周都會設計一款「星期美點」作招徠，蛋撻正是這時候在廣州出現。Laura Mason在《Traditional Foods of Britain》提出早在中世紀，英國人已利用奶品、糖、蛋及不同香料，製作類似蛋撻的食品。

香港引入蛋撻的時代，現未有準確年份，有說自1940年代起，香港餅店已出現蛋撻，1950年代至1980年代打入多數茶餐廳。初時茶餐廳的蛋撻都比較大，一個蛋撻便可以成為一個下午茶餐。1990年代起，兼營包餅之茶餐廳逐漸減少，故現只在舊式茶餐廳方有自家烤製的蛋撻，其他茶餐廳則從麵包工場訂購蛋撻饗客。另一方面，香港不少酒樓的點心中也包括蛋撻仔（小型蛋撻）。

Even if the egg Ta is deeply welcomed by person in Hong Kong, but its history in Hong Kong is still short.According to amateur Hong Kong history scholar Wu Hao research, Guangzhou of the 1920's, each big department store competition vehemence, for the sake of attraction customer, the cook of the department store each all will design a"the week is a little bit beautiful" to make to attract, the egg Ta is exactly by this time to appear in Guangzhou.The Laura Mason at 《the Traditional Foods of Britain 》put forward as early as Middle Ages, British has already made use of the milk products, sugar, egg and the dissimilarity spice, the manufacture is similar to the food of the egg Ta.

Hong Kong leads into the times of the egg Ta, DOing not have accurate age now, having already said from from 1940's, cake store in Hong Kong has already appeared the egg Ta, beating into most tea restaurants in 1950-1980's.Beginning egg Tas of the tea restaurant are all more big, an egg Ta can become an afternoon tea meal then.Operate concurrently a tea restaurant of wrapping the cake to reduce gradually from 1990's, past now only at old type tea square in restaurant have oneself to roast to make of egg Ta, other tea restaurants then order the egg Ta Xiang guest from the bread workshop.Also include the egg Ta Zi(small scaled egg Ta) in a few desserts of wine shops in Hong Kong on the other hand.

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Egg tart
An egg tart with puff pastry crustEgg tarts are a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southern China. It consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. It is related to the English-style custard tart, a pastry commonly enjoyed in the British Isles, Australia, and New Zealand. Egg tarts are typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan teng (tea restaurants), and some dim sum restaurants. The second character in the Chinese name (ta) is a character that closely resembles 'tart9; in pronunciation (used only for its sound), while the first (dan) is Chinese for 'egg';.
Today's egg tarts come in many variations due to Hongkongers' eagerness to try almost anything. These include egg white tarts, milk tarts, honey-egg tarts, ginger juice-flavored egg tarts (the two aforementioned variations were a take upon traditional milk custard and egg custard, which was usually served in cha chaan teng), chocolate tarts and even "birds' nest" tarts.
History
One theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. Guangdong had long been the region in China with most frequent contact with the West, in particular Britain. As a former British colony, Hong Kong food would naturally assimilate British tastes. Custard tarts made of shortcrust pastry, eggs, sugar, milk or cream, vanilla, and nutmeg have long been a favourite pastry in the British Isles, Australia, and New Zealand. According to Laura Mason and Catherine Bell's Traditional Foods of Britain: An Inventory (Prospect Books, London, 2004) a version of custard tart has been made in England since the Middle Ages. The medieval recipe was a shortcrust pastry case filled with a mixture of milk or cream, eggs, sweetening agents, and other spices. Gary Rhodes's New British Classics (BBC Worldwide, London, 1999) states the recipe of making the modern version of English custard tart has been more or less set since the Tudor times.
According to one website [1] , custard tarts were introduced in Hong Kong in the 1940s by cha chaan teng and western cafes and bakeries to compete with dim sum restaurants, later evolving to become egg tarts today.
By http://en.wikipedia.org/wiki/Egg_tart

One theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. Guangdong had long been the region in China with most frequent contact with the West, in particular Britain. As a former British colony, Hong Kong food would naturally assimilate British tastes. Custard tarts made of shortcrust pastry, eggs, sugar, milk or cream, vanilla, and nutmeg have long been a favourite pastry in the British Isles, Australia, and New Zealand. According to Laura Mason and Catherine Bell's Traditional Foods of Britain: An Inventory (Prospect Books, London, 2004) a version of custard tart has been made in England since the Middle Ages. The medieval recipe was a shortcrust pastry case filled with a mixture of milk or cream, eggs, sweetening agents, and other spices. Gary Rhodes's New British Classics (BBC Worldwide, London, 1999) states the recipe of making the modern version of English custard tart has been more or less set since the Tudor times.

According to one website (http://tcstreet.com/Book/daily/tart/tart.htm), custard tarts were introduced in Hong Kong in the 1940s by cha chaan teng and western cafes and bakeries to compete with dim sum restaurants, later evolving to become egg tarts today.

Egg tart

An egg tart with puff pastry crustEgg tarts are a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southern China. It consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. It is related to the English-style custard tart, a pastry commonly enjoyed in the British Isles, Australia, and New Zealand. Egg tarts are typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan teng (tea restaurants), and some dim sum restaurants. The second character in the Chinese name (ta) is a character that closely resembles 'tart' in pronunciation (used only for its sound), while the first (dan) is Chinese for 'egg'.

Today's egg tarts come in many variations due to Hongkongers' eagerness to try almost anything. These include egg white tarts, milk tarts, honey-egg tarts, ginger juice-flavored egg tarts (the two aforementioned variations were a take upon traditional milk custard and egg custard, which was usually served in cha chaan teng), chocolate tarts and even "birds' nest" tarts.

History
One theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. Guangdong had long been the region in China with most frequent contact with the West, in particular Britain. As a former British colony, Hong Kong food would naturally assimilate British tastes. Custard tarts made of shortcrust pastry, eggs, sugar, milk or cream, vanilla, and nutmeg have long been a favourite pastry in the British Isles, Australia, and New Zealand. According to Laura Mason and Catherine Bell's Traditional Foods of Britain: An Inventory (Prospect Books, London, 2004) a version of custard tart has been made in England since the Middle Ages. The medieval recipe was a shortcrust pastry case filled with a mixture of milk or cream, eggs, sweetening agents, and other spices. Gary Rhodes's New British Classics (BBC Worldwide, London, 1999) states the recipe of making the modern version of English custard tart has been more or less set since the Tudor times.

According to one website [1] , custard tarts were introduced in Hong Kong in the 1940s by cha chaan teng and western cafes and bakeries to compete with dim sum restaurants, later evolving to become egg tarts today.

By http://en.wikipedia.org/wiki/Egg_tart