does anyone know what ingredient is used for those melt-in-the-mouth cakes produced in hong kong?

Question

when you take a bite from those types of cakes they literally dissolve in your mouth

Answer 1

Hong Kong Style Egg Tarts

INGREDIENTS
1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup canned evaporated milk
DIRECTIONS
In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Note

Whole milk will work as a substitute for evaporated milk

Answer 2

It's a modified version of a chiffon cake.
Mostly egg whites, very little flour and sugar, vanilla.
I'll try to update you with a recipe if I ever get my drawers organized.

Answer 3

i'm not sure bout it but it looked lyk very nice and taste yummy...
hahas...maybe chocolate..it melt and tasted great..