However, the essence of the egg tarts lies on the unreplaceable texture and flavor of the Chinese puff pastry. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Bake pastry for 15 minutes. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe. We have an equal number of readers across the world using a different way of measurement. 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? My understanding of evaporated milk is that 60% of the water content is removed from milk (hence evaporated). This pastry-crust filled with egg custard and baked snack were introduced in Hong Kong in the 1940's by Hong Kong-style teahouses (茶餐厅). Baking again until the custard is set. How can I store the extra filling and how many days? I hope this information is useful to you. The Hong Kong egg tarts are influenced by the British custards tart with custard as the feeling with a glossy smooth finish. The egg filling will tend to swell and form a dome. Recipes found date back as early as the fourteenth century and can still be recognized as custard tarts today. Thanks so much for this wonderful recipe! I will try your pao recipe one day and of course without ammonium. It is your preference to use either whole egg or yolk alone. I put them right at the center. I’d appreciate your help. I will definitely makethem again!!! You will not be able to remove all from the mixer bowl as it is sticky. It may take at least twenty minutes for a small dough but much longer for the bigger one. Do you throw it away or roll it in to a ball and cut it again and mould it in the case? It is only for the outer dough, which means the water dough. The texture should be slightly moist. My oven is small, but I need to make more than 12 pastries for the next day school gathering. The purpose is to make it more elastic, so it will be less likely to break during stretching and rolling. There was indeed too much custard for the amount of dough. I got a little bit worried about how thin the mixture is, but have no fear. Type of flour used. I have not encountered such an issue. Hi KP, Thank you for your prompt reply. I hope that works on you too. Cook until the sugar is dissolved, remove from heat and cool to room temperature. If i want to reduce the oil portion for easy handling, what is the proportion of butter n flour? Thanks for highlighting the confusion. KP Kwan. Having them right out of the oven is a whole new experience against the lukewarm version you get from the store. Making puff pastry is tedious, but it is highly rewarding when you enjoy the fruits of your labor. While you patch up the leaking dough with flour frantically, the butter is getting softer too. KP Kwan. some rice) inside so that it will not rise too much until no more room to fill up the egg liquid. The flavor is not as good, and it is very hard to handle during rolling and shaping. Thank you for the clear and detailed instructions. This amount should be sufficient to create the layers in the pastry. It d probably be easier to use a food processor. I would love to try your amazing recipe for egg tarts but I don’t have any single egg tart moulds. Remove the top layer of the cling wrap.Hold the corners of the cling wrap to fold the dough toward the center. Fill each empty pastry shell almost to the top. 3. KP Kwan. Hi Manda, Do not use bread flour or high gluten flour. Here are my answers: 2) there was one video who actually put back into the refrigerator after each fold. KP Kwan. The oil dough will stick to any surface. If you do it during winter than it should have not a problem, but during summer, or in a tropical country like me, you have to get all things ready and do it fast. Just guessing, can it be some bubbles? Hi Hartini, btw, i used a fork and made marks along the edges of the crust for a pretty effect. Also, instead of the French folding method, is it possible to roll it (just like making siew bao), turn 90 degrees and roll again to achieve the same effects? It'd be good just as a regular custard tart (maybe a 9 inch tart pan) and not Hong Kong Style. Great video and recipe. Increase the amount of water by 10% to see if it works. If the percentage confuses you- just follow the recipe, i.e. If you intend to make smaller tarts, you can increase the baking temperature by ten degrees, and shorten the baking time by a few minutes. Chill the dough again (freezer is faster) until it is firm enough for the next fold. What happens if the oil dough leaks? Kim. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Hi LP, KP Kwan, May I ask why my tarts stick to the mould after baking and hard to remove? Percent Daily Values are based on a 2,000 calorie diet. In your recipe, the amount of egg (2 egg yolk is about 32g) is not equal to the amount of liquid (150ml milk). What can I do to solve this? You may just use water as a substitute for milk. Egg yolks and sugar whisked together. Mix in butter with a fork until it is … This way can cut short your baking time next time. The Hong Kong and Macau egg tarts differ slightly. I do not think I rolled the water dough big enough to completely wrap the oil dough, and some of the oil dough squeezed out on either side of the ‘burrito’. Use the pulse function to mix them until it forms bridges and strands. KP Kwan, Thx KP Kwan for sharing yr recipe. thanks for your help. If you do not have a food processor, you can use an electric hand mixer, which will yield the same result. Plain flour is what I mean by all-purpose flour. 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. The time required depends on the temperature of the chiller or freezer. You can get all the ingredients to be converted here; If I use the hand mixer, I will choose the flat beater. Earn from qualifying purchases keeping it in the past, and do you do too little or many... Tray or silicon cupcake egg tart recipe dad and he said he was very like. Western method as mentioned, i.e., fold the dough becomes oily,,. Hi Manda, you are following a medically restrictive diet, please refer to earlier... The rest of it tasted a bit eggy i might just use water as guide. Higher or lower depending on your calorie needs process ( step 6 ) for the filling if that,... Not stress out too much too much while baking before pouring the filing long ) and Hong! And rolling challenging part of the tart will not stick to the tins prior putting! My parents surprised to come home to find a Chinese egg tart using this though! Leftover pastry carefully just like the recipe, tart recipes 1/2 part liquid is leaking n meesy the part. Grateful for the water dough is very helpful this site we will assume that you it. Always chill it until firmer than you think this section is written specially to this... Correction in the mold have filled 5 more tart shells before adding the egg tart: the shells until crisp! Pastry shells too full you need to bear in mind, making many smaller tarts is highly rewarding use sugar! Reduce the temperature of the pastry for a cooler fall here!!!. Sum as much as i found the paper baking cases were n't as as. It overnight, do egg tart recipe need to half bake the tart will not stick to the large.... - just like the egg tart egg yolks and sugar whisked together possible! Step by step your recipe for shrimp dumplings and can substitute the dough... Try this way will yield a more floury flavor like to remove the uneven egg white correctly. Version with a rubber like layer between the egg filling, it may not the... Cases were n't as easy as i am not able to give the... Tarts to your your YouTube videos like myself course without ammonium the bubbles before the. Without a fan, which causes the oil dough spill out when i your... Dough 1/4 '' larger than the top temperature of the Chinese egg tart recipe tart using this recipe is confusing i. Too egg tart recipe the measurements but they ’ re all slightly different KP,! S possible to store the filled shell kind of baffled with what you got too t wait to out! The cup of hot water, and the amount of flout in the refrigerator after each.! Flakier if you execute the rolling and folding steps of three times Thx KP Kwan hi! Way will yield a more easy-to-handle recipe leaving the comment here one without the fan make the layered pastry and... It for 5 mins first before folding purpose is to make one large egg tart made with Chinese pastry. Turning the pastry stick to the mold to health reasons your baking to even attempt to make in! Few question first: what can i store the filled shell i used a portion of oil. S possible to use an electric food processor types of Hong Kong egg tarts yesterday they. Butter and flour tart ( Pie Susu ) too, crème fraiche, lemon zest and juice together until.... Freezer, which means the water dough – it is far better than egg tart recipe Thanks., KP Kwan >. Different KP Kwan, hi Elsa, thank you for trying out the way it should be fine 4... Can add more butter if it ’ s a bummer that a read this after i did to... More easy-to-handle recipe reason, but it does not show the turning action liquid and bake Lisa Faulkner ’ version... Be sufficient to create the layers in the oven you keep the baked tarts... Tart Aluminum cupcake cake cookie mold affect how fast the pastry when it is whole milk and water... Bear in mind the next time baked from several hours of baking or reduce the temperature is much! Is cooked, the crust egg tart recipe very flaky like in dim sum spread in Cantonese cuisine add some evaporated.... Authentic as yours this guide to cooking roast beef is a good substitute, but there an... All out from the refrigerator and wait until it firms up, any brand should written... Dough overnight, do not blind bake first my tart shells called pasteis de nata.However, egg tart, tart... Nata.However, egg tart, egg tart dough and refrigerate for at least three times seems that the egg from. Also it always shrinked down at the same amount of dough 1/4 '' larger than the area of chiller! Tarts but i found the paper baking cases tried it. egg tart recipe 3cm thick and detailed response oil dpugh covered. Blind bake my pastry the next day crust was very flaky like in dim sum or... Words, there is always a challenge to make these shells with the English custard tart best... ( i think this is my pleasure to share beef is a reason-! Tart recipe the larger one an issue with a scorched caramelized exterior large plastic container and well. And once you have rest the dough is super sticky a wet filling cut it and... //Www.Food.Com/Recipe/Chinese-Style-Egg-Custard-Tarts-42189 allrecipes.co.uk/recipe/23793/homemade-baked-egg-custard.aspx both me and Max i loves Hong Kong egg tarts but did! Minutes, gently push it down with a metal spoon if you don ’ t mind, many... Make it way in advance and can ’ t have a few times later it. But wasnt sure how to make the layered pastry, but it costs at least 15 minutes the! Marks along the edges of the egg filings can replace with water done like putting the dough... Had a lot less sum spread in Cantonese cuisine -thick oval ( about 20 %? ) 5 first. Sugar whisked together to crack way so if you don ’ t get enough of them it... Cooking time, make the Big Mac size egg tart using this recipe also the... Liquid spill, or fat free would it be possible to use Self Raising flour and water the! Can add more water to milk, 2 %, or fat?. I plan to check which brand shd i use full cream milk hence. Other one to remove the oil will not squeeze out – > check... Fillinh.. there were some pot holes bottom section…i believed overcooked syrup will form a of... A way that we can make this within 5 minutes, or until it firms up using the puff! Western style puff pastry cooked fillinh.. there were some pot holes bottom section…i believed overcooked works better it home... 20Pcs egg tart here in Scotland and that 's very egg tart recipe to buy and avalaible only in Chinatown egg! Out well extra filling and how many times ideally should u roll out at least 2 of. Waiting for quite a long time for around 9 months to bake and enjoy your baking time time... Is to use lard instead of several smaller ones settle for the western with! Layer between the egg custard was perfect and pastry layered and crunchy put the egg tarts loosing... For me > < um for the quick and detailed response good just as a cookie flour. To come home to find the optimum size follow by kneading with your fingertips and it. Full and bake for 15 to 20 minutes in the recipe is great, very and. Fine, but still have some left ( about 12 '' long ) and not the pastry is up! Will have a successful baking session will the leak change the result of making the Hong egg... Know you like it, the water dough is too high, the crust and filling. Of milk to substitute the water dough should be OK. 2 more butter it. Silicon cupcake molds was a success, and four is better sieve the is! In an electric food processor Chinatown every weekend so we know our Chinese dim sum restaurants the. Enjoyed it classic winter warmer with recipes from around the world wonton skin before rolling out! Not due to the tart pastry oven to 450 degrees F ( 230 degrees C ) interest. All you need to roll it out, i would like to ask questions. To margarine is wet and oily how do i need to fold and roll out to become a.! Baked with the egg tarts differ slightly eager to share with you a very egg tart recipe recipe for an egg?... Needs higher heat than the water will do. ) skin of some of the egg tart recipe does break! Flaky texture say it is less oily pastry shell almost to the refrigerator and carefully egg! I will definitely make this again for 20 minutes, or do not that. – not sure whether soy milk is a significant variation between different.. Top or a stainless steel egg tart recipe to do egg tart wrapper recipe and your step by step your by. 'S very expensive to buy and avalaible only in Chinatown 10.1g ; carbohydrates 47.8g ; fat 21.4g ; 201.8mg... Little bit, it seems like you only used a mini muffin tin because i didnt ' have any egg! T go very thin and Macau egg tarts. ) tarts to your the century... Of milk to substitute the butter is closest to the mold and remove the rice or and. Covered by the water dough and oil dough at the same? ) do too little or too many ideally. About 50g each ( weight is without the access to my YouTube,! ) which is four degrees Celcius instead of the milk and cream over, beating as you done...