求翻译：　香港引入蛋挞的时代，现未有准确年份，有说自1940年代起，香港饼店已出现蛋挞，1950年代至1980年代打入多数茶餐厅。初时茶餐厅的蛋挞都比较大，一个蛋挞便可以成为一个下午茶餐。而味道香甜醇厚，松软可口。1990年代起，兼营包饼之茶餐厅逐渐减少，故现只在旧式茶餐厅有自家烤制的蛋挞，其他茶餐厅则从面包工场订购蛋挞飨客。另一方面，香港不少酒楼的点心中也包括蛋挞仔（小型蛋挞）。最近还出现了适合减肥的蛋挞，蛋浆是用蛋白做的。是什么意思？

The era of the introduction of egg tarts are now no accurate year, have said that since the 1940s, the bakery in Hong Kong egg tart into the majority of cafes in the 1950s to the 1980s. The egg tarts Restaurant initially larger than an egg tart will be able to become a tea meal. Sweet and mellow tas

Introduced in Hong Kong, and tarts of the times is not a precise year, it has been said that since the 1940s, Hong Kong has been a cake shop tarts and in the 1950s to the 1980s to penetrate most tea restaurant. At the beginning of the tea egg tart is quite large, and one egg tart can be an afternoon

The Hong Kong introduction egg flogs the time, not yet now has the accurate year, has said got up from 1940 ages, Hong Kong Cake Shop appeared the egg to flog, infiltrated the most tea dining room 1950 ages to 1980 ages.Initially when the tea dining room egg flogs quite is all big, an egg flogs then

Hong Kong egg tart era, there are no exact year, has said that since the 1940 's, bakery egg tarts have occurred in Hong Kong, from 1950 to 1980 into most of the restaurant. Restaurant egg tarts are quite large at first, an egg tarts can be an afternoon tea. Sweet and mellow taste, soft and deliciou

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