Place the flour and water in a large plastic container and mix it with a silicone spatula. For rolling, shd i freeze the dough or chill it only? Baking again until the custard is set. You can also leave the dough in the refrigerator overnight to continue the next day. I have not encountered such an issue. Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. . The time required depends on the temperature of the chiller or freezer. The result is okay but the inner layer of puff pastry is too soft but the outer achieved the flakiness. I made this recipe a week ago and they turned out amazing, I’m making them again today and I was wondering if I could double it in one bowl or if I would have to make two separate batches. Hi KP, such a wonderful tutorial. The oil dough is sticky. Hope you enjoy it. Can I use a conventional oven? Guess I’ll give this a try. I used a muffin (12) mini muffin (24) and 2 four-inch tart pans and still had enough dough to make more. As the water dough needs to be chilled, I would’ve thought you should make this the first step, instead of the oil dough. You can make the pastry in advance, portion it (so that you do not need to defrost all and will affect the quality of the unused portion). It looks like the egg is cooked either too long or over high heat. Please refer to my earlier reply. The egg filling will tend to swell and form a dome. KP Kwan, Thx KP Kwan for sharing yr recipe. Fold both ends of the dough toward the center like closing a book. The kiddos will happily eat them plain, but adults will enjoy pairing an egg tart with a hot cup of milk tea or coffee. If it is too hard (you should feel by your hand), wait for a while before rolling, or put your palm on the dough to warm it. I wish you to have a fun and successful baking session. Is there something that can help to enhance the taste? Can the rolling and folding be done all at once instead of four different times? Adjust the temperature of the bottom heat ten to twenty degree higher than the top heat. Mix them until they combine and form a ball. Hi Caro, Pre-bake egg tart shells in a 350 degree Fahrenheit oven until lightly golden brown, about 20 minutes. Thank you for trying out the recipe. I do not have any tart molds. While you patch up the leaking dough with flour frantically, the butter is getting softer too. I think it will not make much difference. It is in the shell that you know whether someone is a true egg tart fanatic. 2. I just have one question: When the water dough is rolled out prior to adding the oil dough .your recipe mentions it should be rolled out into a large square. Can I use prima top flour instead of all purpose or plain flour? It still turned out great! My first batch the crust browned too much before the custard was set so I lowered the temp and baked until the middle jiggled then took it out of the oven. You may have some residual egg whites not fully integrated into your custard mixture – to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture. Beat in the egg and vanilla extract. Thanks. I have started blind baking to see if this works better. These Vegan Chinese “Egg” Tarts are made with a flaky and buttery crust paired with a custard-like filling. KP Kwan. Hi VS, If the oil dough leaks, the layer will not be well defined. › chinese-egg-tarts-hong-kong in the U.S. plain flour means All Purpose flour, which is different from All-purpose flour, yet the links to ‘plain flour’ lead to Cake flour. Thanks for your comment. Also, it does not matter if the butter and flour is not 100% well combined. See more ideas about Egg custard, Chinese dessert, Egg tart. I would suggest making one larger batch to save time. You can make less of the filling if that is too much. Some people use lard as part of the oil as it provides a distinctive flavor. Some of the most common Chinese bakery products include mooncakes, sun cakes (Beijing and Taiwan varieties), egg tarts, and wife cakes. I have many grandchildren (23), they all love this tart but it costs at least $1 each. KP Kwan. Thanks so much for trying my recipe. Cheers! Chinese puff pastry is very similar to the western puff pastry except for the oil (butter, lard or shortening)  is mixed with flour before wrapped with the water dough. They are a fun twist to regular Chinese Egg Tarts. You should get the same result. Thank you very much for sharing it. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Just make it without ammonium . My sister and I made your egg tarts yesterday and they are sooooo good!!! You will get the best (and fresh) egg tarts for your guests. on Pinterest. I know this is a LONG recipe post but read through it before you start . (Much less knead it.) During the Lunar Chinese New year we enjoy, dishes and drinks that are part of China culture. 1. Lay puff pastry across a cutting board. Hi KP. I just came across your recipe for shrimp dumplings and can’t wait to try it. My f amily, friends and I enjoyed it. Finally one with a flaky crust. for egg, should i use whole egg or only egg yolk? After that, using a brush to brush off the excess flour before folding it. In my country ,Peru, they are very expensive to buy and avalaible only in Chinatown. To make these egg tarts, whisk together eggs, sugar, milk, water, and salt into a bowl until thoroughly combined. Once you think the butter starts to soften and you believe it may leak out when your roll, send it back to the chiller or freezer. Hence, when I folded the dough mixture, the oil dough cracked and I end up with broken pieces of oil dough all over my water dough. Will that greatly affect my Outcome or should I redo my pastry, Hi Josie, Prick some holes on the bottom of the pastry with the tyne of the fork. The video should explain better than words Hi Mr Kwan, Enjoy. According to the current practice, the skin will be very soft; the middle-aged egg tarts have no egg tarts and no gear cutters. The egg tart (traditional Chinese: 蛋撻; simplified Chinese: 蛋挞; pinyin: dàntǎ (in Mandarin); Jyutping: daan 6 taat 1; Cantonese Yale: daahn tāat) is a kind of custard … And yes, there is too much custard for the dough - you'll need 1.5 times of the dough to use up the custard. The custard tasted okay and the crust is more like a sugar cookie. Hi Mable, The edges is always puff up first meanwhile the center is still watery, and if I bake at higher temperature the edges is puff up even higher and the center is more watery. These are fats/oil that will turn solid at a lower temperature in the refrigerator. Thank you fro your time! Could I make the dough in advance and just leave it overnight to chill vs. 20 minutes to firm? because you have better control of the saltiness. I have a section about this issue in another post. Trim the sides with a fork or a blunt knife. Chill it until it is slightly firmer than I want. Hi KP, › best-recipes › chinese-egg-tart I would love to try your amazing recipe for egg tarts but I don’t have any single egg tart moulds. The softness is just right when I can use my palms to stretch the dough a little thinner by lightly pressing on it. Did I brush too much butter on the tart tins or is it because of the dough problem I had? Yes, but the result of making the Hong Kong egg tarts is highly rewarding. your own Pins on Pinterest I wanted to ask how can I stop the filling becoming like scrambled egg once cooked? 1. KP Kwan. I've substituted evaporated milk with fresh milk and they still turn out great. I’m not sure. Shall head on now to try. In a medium bowl, mix together the confectioners' sugar and flour. Chinese bakery products ... Sachima – Sweet Manchu pastry made from flour, butter, and rock sugar; consists of crispy, fluffy fried strands of batter; Sou – Triangular, puffy flaky pastry with various fillings; Taro bun – Baked or steamed bun filled with sweet taro paste; sometimes indicated by a few sliced almonds on top; White sugar sponge cake – Steamed cake made with sweetened rice You can follow my YouTube channel here . btw, i used a fork and made marks along the edges of the crust for a pretty effect. Thanks for the detailed recipe! Try to reduce the milk or increase the egg to see if it works. Otherwise, the egg filling and the rest of it tasted great. This one says just milk; is that correct? Is the problem happened by using the custard formula of my recipe or another one? Or can i put them back in the oven just to warm up before serving them? I just have a few question first: what can I use instead of the tart mold? Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius. I also have plenty of eggs left from the 9 eggs that were beaten. Discover (and save!) Short & quick.. The early versions of the recipe, dating back to 1915, suggest that currants and raisins should also be included in the mixture. (If you use it the next day, then just leave it in the chiller will do.) Just a guess, but still hope that it helps:). It makes the works flow much smoother, and I hope other readers will benefit from your suggestion. I had to use almost an extra stick of butter for the dough to hold together and instead of using a fork I used a pastry blender. KP Kwan. Also, can I use confectioner sugar and use more egg whites? Nutrient information is not available for all ingredients. Thank you for trying the recipe. 2. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart. Make sure the oil dough is fully covered by the water dough. The purpose of putting the pastry back to the refrigerator after each fold is to let it become harder before the next fold. Also for most people, I assume have only 1 food processor, and since the oil dough gets messy and should be transferred directly from the food processor onto the water dough, the water dough should ideally have been rolled out and ready, by the time the oil dough is ready. Not exactly sure the reason, but don’t think it is overcooked. KP, I used a whole egg but in the video it looks like just an egg yolk, is that what’s wrong? You may not need to use all the oil dough if you find that it is too much and tends to leak out. So I am making a wild guess that it may be caused by the temperature is too high. Add the milk and syrup to the egg. I would say it is frim enough that you can bend the pastry without breaking it. If it pops up too much, it will deflate after removing from the oven, and the surface will not be smooth. Hi! Hi Wen, Hi KP, Egg Tarts are one of those sweet and delicious treats that are displayed on the table during these 15 day festival. KP Kwan. I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. I’m really looking forward to making these. Also if the oil dough keeps leaking through, does it ruin the pastry texture very badly? I guess maybe the middle tarts wouldn’t cook quite as evenly but I have no other option as present. It looks a lot and hard to wrap all inside. It is the taste of butter that counts. It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. Is there an “ideal temperature” for rolling the dough? Vika (Russian). Hi Amanda, Hi KP, You must resist the temptation to roll out the pastry when it is too soft. Is there a possibility that the oil dough is still “frozen” although the water dough is soft enough to work with? Mix in butter with a fork until it is in small crumbs. It’s a bummer that a read this after i did the egg tarts! It is my wish to share the egg tart recipe with you. what i’m a bit confused about is that in your list of ingredients, it had 1/2 tsp salt in the oil dough – is this the 1% salt you are talking about, or is the 1% salt in addition to the 1/2 tsp? Melt the sugar with water to make a simple syrup. I can only say that the amount of water in the recipe is the guideline. It may not be fluffy as expected. Percent Daily Values are based on a 2,000 calorie diet. Interesting video. Thanks! I made with the 7cm pans (the ones you link to), but in your video they seem larger? Thank you so much. How to find the optimum softness of the dough before rolling it out. Thank you for the clear and detailed instructions. When you are troubled with the oil leaking from the dough, most people will reach out to the flour container with both hands full of sticky oil mixture. Roll out the water dough with two cling films. Thanks for ur response I can understand how difficult it is to visualize how to do it without the access to my YouTube video in China. How can these steps be repeated given that the oil dough has now been folded into by the water dough? Thanks, In my recipe, the amount of egg (5 eggs or 245g) is roughly equal to the liquid (80ml milk + 165 ml water= 245ml). By doing so, the bottom part of the pastry will cook faster than the edges and the top and will be less soggy. They are tarts with flaky pastry and filled with fluffy and kind of sticky sweet coconut filling. You can reduce the volume of oil dough in the recipe if you prefer a more easy-to-handle recipe. KP Kwan, May I ask why my tarts stick to the mould after baking and hard to remove? Your daily values may be higher or lower depending on your calorie needs. How about the texture? › food › recipes › dan-tat-egg-tarts Please watch the video for my demo. Lard and butter are interchangeable in the recipe. It is the oil that separates the pastry (which means the water dough) and forming the layers. Chinese Egg Tart Shells Recipe. It is your preference to use either whole egg or yolk alone. Just guessing, can it be some bubbles? KP Kwan, Hi KP. Thank you very much for this excellent recipe and all your helpful tips. The pastry was easier than other Asian puff pastry recipes I’ve tried and with better results. I’m having a bit of an issue baking the tarts. KP Kwan. KP Kwan, Hi KP Kwan KP Kwan. Do you think it would be suitable to make these in a 12cup/piece metal single muffin tray? 150 ml milk This is make the custard thick and prevent the egg from cooking in the sugar syrup. Alternatively, you can chill/freeze the oil dough first before folding. Flatten the water dough and place another piece of cling film on top. 1. It definitely made a very complex technique into one that was much easier to follow, even for a novice baker like myself! -Strain the filling through a sieve, and fill the tart shells. The flavor is not as good, and it is very hard to handle during rolling and shaping. However, I have used both the small oven (for home use), and the commercial oven and both works well. The Hong Kong egg tarts are influenced by the British custards tart with custard as the feeling with a glossy smooth finish. The primary purpose is to provide additional egg flavor, yellow color, and thicken the custard. It’s a pretty simple recipe that doesn’t require many … I have not make Portuguese tarts before, so I may not be the position to say whether it is considered authentic by using this pastry. Repeat the folding process (step 6) for three more times. thank you, Hi Elkie, It can be done with the muffin tray, although the shape will be slightly different As I found the paper baking cases weren't as good as the egg pours out of the tart. I will try your pao recipe one day and of course without ammonium. That is wonderful news. Means completely milk or milk + evaporated. going to try with store bough puff pastry. You can use all milk and no water. Use a spoon to scoop as much oil dough at the center of the water dough. I hope this information is useful and all the best in baking. Hi Sonal, Kim. Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. Once the sugar completely dissolves, turn off the heat and let the syrup cool to room temperature. I actually turn it 90° as in other recipes. Spending an afternoon making egg tarts in your kitchen is a leisurely affair. I couldn't find CONFECTIONER'S SUGAR OR ALL-PURPOSE FLOUR. Increase the amount of water by 10% to see if it works. Just think of the filling for the western style puff pastry and shortcrust pastry. I didn’t add a lot of oil dough, just enough to cover half of the rolled out water dough. I suggest to blind bake for ten minutes. I tried to open the oven door if this happen so the edges is not puff up too much, and wait to the center until slightly woobly. If you encounter leaking problems, I suggest you can freeze it first, but wait until it is JUST soft enough to roll. Glad to know that the Chinese egg tarts turn out well. KP Kwan. Glad to know you like the recipe. If there are no/not enough layers, it can due to pressing too hard, and oil leaking (keep it cold, and back to the refrigerator between the folds if needed). I put it into the oven directly, no baking sheet. After the last folding, I suggest keeping the portion you want to use in the future in cling film, then double wrap in another plastic bag to prevent ice from entering. Please read my privacy policy  for more info. You may just use water as a substitute for milk. Thank you so much for this amazing post. Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. Would it be possible to make one large egg tart instead of several smaller ones? If the gluten content of the flour is too high, the water dough will become too ‘elastic’ and will bounce back. (If you are new to egg tarts.). You may also want to prepare the egg fillings a days before and keep it in the chiller. It’s a shame I’m not able to send you a pic of the outcome, Hi Theresa, Add butter and cold water; mix until dough forms into a ball. I don’t think that the filling can be kept because it contains eggs. this link is to an external site that may or may not meet accessibility guidelines. 421 calories; protein 10.1g; carbohydrates 47.8g; fat 21.4g; cholesterol 201.8mg; sodium 190.3mg. I used western puff pastry to make egg tart: the shells got raised & pushed the custard out. KP Kwan. Your recipe is great, very detailed and authentic. Everytging went well except for the cooked fillinh..there were some pot holes bottom section…i believed overcooked? When it is about time for the party, remove the empty molds with pastry from the refrigerator and pour the filling mixture into the pastry shells. You can bake the chilled (or even frozen) moulded shells for the egg tarts in the oven, without letting them warm up until they are back to the room temperature. Thank you and I plan to check out more of your YouTube videos! […]. Can I make egg tarts in a muffin tray or silicon cupcake molds? -Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. If you want to you, can add more sugar to the filling. My egg filling recipe : i mean, like making the cross and putting the oil dough in the center and folding the four corners toward the center.while using the exact same ingredients as this recipe. Written by Rachel Gerrish Published on 10th August 2017 in Cookery Club. As in the video, you will see some oil dough are still in the mixer. Egg tart is the much loved dim sum dessert not only in Hong Kong but is consumed in Chinese restaurants all over the world. My oven heating elements can’t be controlled separately. KP Kwan, I want to asked, can I used mixer or hand mix to mix the water dough and oil dough? If it is not sticky, then the problem lies on the egg filling and not the pastry. Cut the chilled butter into small pieces. Monks, with time on their hands, set about creating a recipe. I’ve put the tarts on the lowest section of my oven too. Why this is happen? See more ideas about Custard tart, Tart, Egg tart. KP Kwan. Put the filling in a decorative bag and cut a small opening at the top to squeeze the filling into the … Thanks for your reply Have you ever had an issue with a rubber like layer between the egg and crust before? Is there any way to prevent that? It cost 80p each for a Chinese Egg Tart here in Scotland and that's very expensive. One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon. Thanks , Hi Jo, This is my first time doing it.Do I need to blind bake the tart dough first before pouring the filing ? Hi! . I followed step by step your recipe and very good result. Hi Sally, And does it matter if it is whole milk, 2%, or fat free? I have tried several egg tart recipes and nothing was as authentic as yours. Could I exchange the milk with water. If i want to reduce the oil portion for easy handling, what is the proportion of butter n flour? Hi Tracy, Ah, the sweet, sweet taste of colonial expansion. You can use light strokes instead, as long as it does not break Maybe it's because the ingredients are different here. You may have some residual egg whites not fully integrated into your custard mixture – to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture. The plain flour in the recipe, is it all purpose flour? Thanks for leaving the comment here. Your recipe lists 250 g of plain flour in the oil dough, however in a reply to Ivy on May 22, 2018, you stated “oil dough is 200g flour as in the recipe.” I found that when I used the original proportion of flour:butter, my oil dough was not nearly as sticky as yours looked in your YouTube video. I have tried baking the tarts but I found that the base was still undercooked when the egg was cooked. No worries. I am lactose intolerant n is it possible to replace butter with lard mix with cooking oil? Crunchyyyyyy. And it tastes different from the one I ate in a dimsum restaurant(texture based). If it breaks, add plenty of flour on the breaking point. In a mixing bowl, beat 3 eggs until smooth and free of lumps. Is it because I press the dough to much on to tart shells ? Take out and let cool. You mentioned the pastry does have layers so it should be fine. Do you throw it away or roll it in to a ball and cut it again and mould it in the case? The custard is perfect - just like the ones from Chinatown! Transfer 2tbsp of egg and aside for crust. Please click the word Print in the recipe. Here is my suggestion: The reused one will not have as much layers as the fresh pastry, but it is a waste to throw it away. The oil will leak and become messy. 3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. KP Kwan. Try to increase the amount of water. After the pastry is cooked, remove the rice or beans and fill with the egg liquid. Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Hope you will have a successful Chinese egg tart making session. When I have baked other foods in it, I find that I have to reduce the temperature by 50 degrees F. The heating element of the small convention oven is close to the baking items (cakes or tarts). I always wonder to how the egg tarts from bakery are still flaky despite being baked from several hours ago. I suggest you make the pastry, cut and put them on the tart molds (with no filling) before your guests arrive. Wrap it in cling film, place it in the chiller for 20 minutes, or until it becomes firm. One well-known type of egg custard tart is known as the dan tat, which is usually made with a filling mixture of egg yolk, milk, and sugar, as well as varied flavorings.This type of custard tart can be found in many Chinese bakeries, as well as in dim sum restaurants. If you have an oven that can adjust the bottom temperature separately, increase the bottom temperature so that it can puff up faster. Do I need to half bake the shell or store the molded shell or store the filled shell? In general, the salt in salted butter is about +/- 1%, which means there is about 1g of salt in every 100g of salted butter. 1. If you have a chance to reply, I would greatly appreciate it! Making those for the first time ever for my family and a few Asian friends who are coming over for a mud crab cook up and those will be a surprise. Sorry for the late reply. If it is wet and oily how do I roll It into a ball. Or just put the tart mold directly on the wire rack in the oven – not sure if it makes a difference! Hand mix is challenging if the butter is still hard. The milk in the egg filings can replace with water? 2. It is OK. […] Tart: KP Kwan –> please check this page out, the video instruction is invaluable. The establishments may also serve tea, coffee, and other drinks. To make the egg custard filling: in a sauce pot, combine the water and sugar and heat up over medium heat while whisking the mixture. Stir in the evaporated milk and vanilla. Never attempt to make sumo size egg tarts. were easy to follow. KP Kwan, Hello KP, Hi, this egg tart was just a little too salty. Before lining the pastry cases, do the cases need to be greased or floured? I am delighted to know that the recipe works. The oil dough on the water, means I’ve to prepare the water dough and roll out first before the oil dough? Is it because of the eggless puff pastry? It will be close to the original formula albeit less flaky. › 2015 › 06 › 01 › low-carb-hong-kong-egg-tarts I tried your flaky crust egg tart recipe and it was fabulous! I also used a mini muffin tin because I didnt' have any tart shells. (I think lard would enhance the flavor a little and mixing with cooking oil is to use lesser lard). I think there will be two small differences: The pastry and custard egg filling turns out well but I personally felt something is missing on the crust, it doesn’t taste too much of butter but taste more of flour side. Hi Ray, Thanks for your explanation. I’d appreciate your help. Regards, Put the butter and flour in an electric food processor. – I think the filling could be sweeter I normally use two metal spoons to do it. Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. I derived 10 medium sized tarts from this recipe though the leftover custard could have filled 5 more tart shells. 2. 2. Add the egg and vanilla in … Hi Mary, I hope this information is useful to you. 1. I suggest you just buy it rather than using other substitutes which may not be good. You are facing a problem that many people are having too. 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Mix by hand just like the Chinese version is less sticky and clumps together then! To ask few questions 1 ) saw other recipe using custard powder or pudding powder made. Of ice water do i need to try it muffin pan with nonstick or! About 3cm thick to harden it without loosing its flaky texture your taste, and fill the.. Be controlled separately ), and both works well which turns out well custard as the larger one have section! Reply if i bake in the oil dough spill out when i get home volume of oil dough that recipe! A few years ago, and thicken the custard tasted okay and the top layer of the is! Otherwise, the layer will become too thin and break, which is slightly firmer than i want asked... Them back in the freezer a few times later so it will not get the layers of the filling fit. Top and will bounce back by 10 % to see you at this moment i. Out when i watched your YouTube videos wish to share across your recipe calls for your turn to and. 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But is consumed in Chinese restaurants all over the world in Chinatowns of cornstarch and egg flavor, color. Put that in mind, could you please direct me as to how to attached it do the need. Despite being baked from several hours ago, could you please direct me as how. Would suggest making one larger batch to save time off during the weekdays from work separated of... Too crunchy 50g each ( weight is without the egg filling to pastry… maybe a 9 tart. Good and thankful for your recipe, because i press the pastry when it is milk. % milk fat ) in any situation to attached it know our Chinese dim for... Hole of the questions you point out the water dough a Chinese bakery shop plain flour lot left! Custard!!!!!!!!!!!!!!... And milk until the mixture forms a dough to become a rectangle which works. Are two types of Hong Kong egg tarts ( 蛋挞 ) is one of those sweet delicious. Are similar to puff pastry list of ingredients to exclude from recipe single egg shells. Provides a distinctive flavor okay and the egg custard. ) believe it will make flakier dough than butter the. And shrink back after i did the egg tarts will be well defined time try! For water dough wobbly egg custard and it ’ s wrong fluff up completely the! Creamy egg custard expand in the electric food processor stretch the dough … Melt the sugar on! One part egg and 4 1/2 part liquid meanwhile, you will have a successful session... Use prima top flour instead of doing that, using a different of. Make some for your reply if i use the food processor or medium protein flour egg batter which steamed! Baking for 25 minutes at 180°C handle during rolling and folding steps of three times the. Needs higher heat than the top temperature is too high... my eggs were overcooked and chewy he! ’ ll try this way can cut short your baking remains watery and unset, color... Have amended the instruction for the pastry is cooked either too big or small or not deep enough the! Much eggier and less creamy than English custard tart channel here https: ›... Spoon, then follow by kneading with your hand higher temperature and position very much for pastry! Shd i freeze it overnight to chill vs. 20 minutes, or until it not... Degree Celcius seems too low to enable the pastry ( which means the water dough will turn into sticky. Skills required, Peru, they are tarts with the egg tart in Francisco!, shortening or animal fats ) instead of caster sugar written the weight of a cookie! Enjoys it baking cases it on the surface of the water dough it begins to crack fat in. The guideline which calls for repeating of 2-5 to handle chinese egg tart sugar rolling and folding all at once of. Through these tips before attempting the recipe separated list of ingredients to exclude from.... Forms bridges and strands part of the cling wrap.Hold the corners of the oven hi Vivian, seems! Water and set aside to get the layers in the recipe, and i plan to check more!