Info. You can use confectioner sugar or castor sugar. KP Kwan, Thank you for the quick and detailed response! Cheers. Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven? While the dough is resting, make the filling. thank you, I accidentally forget to use short strokes, and maybe then I’ll dough has leaked out. 1. I tried to cover whole water dough but still have some left (about 20%?). Your email address will not be published. You need to fold and roll out at least three times, and four is better. It is only for the outer dough, which means the water dough. It’s a great effort! Thanks for your help. I halved the recipe. Francid. And some even became hollow inside, so left with little egg custard and it’s not smooth . I thought it would be easy but it wasn't as easy as I thought. I guess maybe the middle tarts wouldn’t cook quite as evenly but I have no other option as present. Thanks., Thank you. It can be done with the muffin tray, although the shape will be slightly different Remove the tart tins from the refrigerator and carefully pour egg filling into each each. I see a lot of other recipes using evaporated milk. 300 grams = 1/2 cup + 5 tablespoon……is that right? I followed step by step your recipe and very good result. Place it into the chiller again for 20 minutes. If i freeze the dough overnight, do i need to wait till room temperature n then start rolling? Mix in butter with a fork until it is … However I wanted to note and suggest a couple of points for your consideration, if it hasn’t already been mentioned before: Thank you for taking an interest in this egg tarts recipe. If you use it, the custard is firmer, more yellow with extra artificial egg flavor. Just wanted to clarify, so if I was using unsalted butter in my oil dough, then I have to use 3.25g of salt to this dough as well? I have many grandchildren (23), they all love this tart but it costs at least $1 each. Fold both ends of the dough toward the center like closing a book. Hello KP, I have not have anyone on the Internet that answers so quickly. I was just wondering, would it still work if you do it like the western way in which the butter is not so liquid, and therefore easier to handle as well? I don’t have food processor. (see image). Pour the mixture into the pastry case. I hope this information is useful to you. You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. Never attempt to make sumo size egg tarts. some rice) inside so that it will not rise too much until no more room to fill up the egg liquid. Hi Jennifer, https://www.seriouseats.com/recipes/2013/10/chinese-egg-custard-tart.html Fold the dough like closing a book when the dough is thin enough. Pack of 4, Dealglad® 20pcs Egg Tart Aluminum Cupcake Cake Cookie Mold. the egg custard was good taste just like the ones from the chinese bakery shop. … You can buy the tart molds easily from any kitchenware shops or even online at Amazon. I will definitely makethem again!!! Keep rolling as usual. Did I brush too much butter on the tart tins or is it because of the dough problem I had? The instruction in the recipe is confusing because I mention ‘knead’ which is incorrect. Best regards, Thanks. That is all I can think of for now. Thank you, Adapted from a recipe by wildcat at allrecipes.com. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. The size of the water dough should be at least 2 1/2 of the size of the oil dough. The only time the pastry stick to the tins is if the egg liquid spill, which can be quite sticky. Sometimes cups and spoons measurement can be confusing. Bake it at 200 degrees C/ 390 degrees F for 15 minutes, then reduce to 180 degrees C / 356 degrees F for another 10 minutes. Hi KP, 1. You can stack up the leftover pastry carefully just like stacking up pieces of papers. KP, thank you for sharing this wonderful recipe. This recipe yields 24 of the store bought frozen tart shells. I think it may not be due to the filling. thank you, Hi Elkie, And I’m a bit confused on the egg white and egg yolk I keep seeing in the comments but I haven’t seen anything about separating them in the recipe? If you have a chance to reply, I would greatly appreciate it! Hi Eunice, Your recipe is great, very detailed and authentic. I thought it tasted a bit eggy I might just use less eggs next time. however the pastry is somewhat flat - suggest using cake flour instead of plain flour for added fluffiness. You can put anything inside, or use it to make a turnover of puff. One is with shortcrust pastry and the other is by using the Chinese puff pastry. 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. Hi Manda, I am not able to fold it without it sticking and it’s not really dough textured. 1. Shorten the time of steaming. Is it because of the eggless puff pastry? I hope you enjoy the egg tarts, and it is my pleasure to share. Add 2 massive overwhelmed eggs to 85ml of evaporated milk. After going thru yr egg tart recipe & video, i tell myself I hv to try it out cos so much effort has been put into producing the video for us to learn to bake authentic HK egg tart. This is my first time doing it.Do I need to blind bake the tart dough first before pouring the filing ? Lard is used in making Chinese egg tarts traditionally and can substitute the butter. It is the oil that separates the pastry (which means the water dough) and forming the layers. . Thanks. KP Kwan. Egg tart tastes one of the best when it's freshly baked, which the crunchy crust holds the recent creamy custard within the middle. I am wondering if there is supposed to be a lot of leftover oil dough, or if we should be putting all the oil dough into the water dough? How firm the best for folding? Lightly … Pour the cream slowly over the beaten eggs, stirring … I can understand how difficult it is to visualize how to do it without the access to my YouTube video in China. Can I use a conventional oven? If you use unsalted butter, add 1% of salt i.e., about 3g should be OK. KP Kwan. If possible, turn off the circulating air so that the lower section of the oven is hotter than the top part. Making 3 batches hope that it is highly rewarding when you roll out the recipe is for,. Folding steps of three times, the texture and taste are different here oval about...: //tasteasianfood.com/butter-cake/ # 7 sugar in the pastry be before going into molds. 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