I wanted to ask what size egg tart mold you use? 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. Hi KP, thank you for this recipe! 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 am happy to reply any questions and comments as soon as possible. 3. Add water to about 1/2-inch below rack. It can be done with the muffin tray, although the shape will be slightly different This one says just milk; is that correct? After freezing it the first time round, I find that when I’m flattening the dough, only the water dough is being flattened. going to try with store bough puff pastry. Can I substitute the water to milk, maybe add some evaporated milk? Spread a large piece of cling film on the tabletop, sprinkle with some plain flour. Wait until it becomes very soft before mixing with the flour. Hi Gabryella, 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? Crunchyyyyyy. Hi Kwan, A million thanks to you. However, I have used both the small oven (for home use), and the commercial oven and both works well. Line an 8-inch cake pan with wax paper or parchment paper. I am glad that you like this recipe. I use only milk in the Portuguese tart recipe. If possible, turn off the circulating air so that the lower section of the oven is hotter than the top part. I did have to add more water to the water dough for it to hold together. 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? I have tried before to reduce the temperature to around 150 C ~ 175 C. I noticed that it took very long time to the custard to set. Hi KP, The result is okay but the inner layer of puff pastry is too soft but the outer achieved the flakiness. You can use another type of oil (margarine, shortening or animal fats) instead of butter. 2. The crack dough can still be used, albeit it is not as good. Thank you for trying the recipe. Hi Hartini, And also it always shrinked down at the center. KP Kwan. I suggest to blind bake for ten minutes. Hi!! Hi Nancy, Thanks for trying out the recipe. Also, do not fill the tart pastry with too much filling. For more details, you can refer to the other post “Complete guide- How to make the best butter cake (8 simple steps)”, Step 7- Baking temperatures and the duration. You are welcome. I see a lot of other recipes using evaporated milk. Then you can roll it out again to make more egg tarts. Baking & Spices. Thanks for letting me know the confusion, and I have made the necessary correction in the recipe. Not exactly sure the reason, but don’t think it is overcooked. KP Kwan. Long strokes can break the layers of the dough. Flatten the water dough and place another piece of cling film on top. When I watched your YouTube video, it seems like you only used a portion of the oil dough that your recipe calls for. KP Kwan. You are facing a problem that many people are having too. It is the taste of butter that counts. 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? Put the plain flour, egg, and ice water in the electric food processor. I put it into the oven directly, no baking sheet. Thank you for putting so much detail into the recipe. This cake is a very light, almost angle food cake like, cake that has a pronounced egg taste. How can these steps be repeated given that the oil dough has now been folded into by the water dough? I tried your flaky crust egg tart recipe and it was fabulous! I know that some old school Dim Sum restaurants still use lard, but has gradually shifted to butter and other oil during the demand from customers. In step 4 you meant the oil dpugh completely covered by the water dough, right? Flatten it with a rolling pin. I will definitely make this again for my family! Can the rolling and folding be done all at once instead of four different times? I hope you enjoy the egg tarts, and it is my pleasure to share. The custard was also not overly sweet. Do not beat or use an electric mixer for this and do not stir the mixture. Hi Jan, Remove it from the electric food processor, scoop out the oil dough with a metal spoon and place it on the water dough. Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven? I followed step by step your recipe and very good result. KP Kwan. Hi KP: Thank you for the detailed recipe! However, I tried making this twice, and both times, the water dough wouldn’t go very thin. Chinese stuffed egg pancake is a famous street food in China. In a medium bowl, mix together the confectioners' sugar and flour. Hi, this egg tart was just a little too salty. It definitely made a very complex technique into one that was much easier to follow, even for a novice baker like myself! Trim the sides with a fork or a blunt knife. Did I brush too much butter on the tart tins or is it because of the dough problem I had? Oils & Vinegars. Let it cool. I am mixing by hand because I do not have a food processor. And if possible, put something (e.g. In Taiwan, it is popular to eat sliced century eggs placed on top of cold tofu with katsuobushi, soy … Chill it until it is slightly firmer than I want. Butter (or shortening) plus some flour is used to make the Chinese style puff pastry. Basically just beat the eggs, mix together all the ingredients and bake. 2) there was one video who actually put back into the refrigerator after each fold. Too little water. KP Kwan. If you have a chance to reply, I would greatly appreciate it! KP Kwan. The egg filling will tend to swell and form a dome. Cheers! If the percentage confuses you- just follow the recipe, i.e. The purpose of putting the pastry back to the refrigerator after each fold is to let it become harder before the next fold. 2. I wanted to ask how can I stop the filling becoming like scrambled egg once cooked? Thanks , Hi Jo, If you are referring to the manual hand beater (not electric), then I suggest you put all the ingredients in a large bowl. It is only for the outer dough, which means the water dough. Baking again until the custard is set. The primary purpose is to provide additional egg flavor, yellow color, and thicken the custard. Is it only for water dough or both dough? Or simply bake them all today and warm them tomorrow? If you do not have a food processor, you can use an electric hand mixer, which will yield the same result. In my country ,Peru, they are very expensive to buy and avalaible only in Chinatown. Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast. KP Kwan, Thx KP Kwan for sharing yr recipe. The exact temperature and position very much depend on the oven. Upper and lower heat with circulating air. Identify a wide pot or wok that can accommodate the pan and a rack that can fit in the pot and hold the pan above water level (you can also sit the pan on 2-inch high cans with ends cut out). The oil will leak and become messy. I love that you took the time to be as detailed as possible. I can’t wait to make them. Your recipe is great, very detailed and authentic. Always roll the pastry gently with short strokes. A possible reason is the filling leak out from the pastry, either it is too full, or from the base. It is your preference to use either whole egg or yolk alone. Is there an “ideal temperature” for rolling the dough? KP Kwan. Thank you for sharing the recipe. Please do not waste it 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). Hi KP, Your suggestion to make the water dough is brilliant. There are a few reasons why the water dough ‘bounced back.’ I am not sure which one causes the problem here by I list out as below and hope one of them will solve the problem. You can follow my YouTube channel here https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ . Try to reduce only the top temperature of the oven. Filter the milk liquid twice to remove impurities. This pastry seems to be very versatile, can I put savory fillings in it? 1. Hi Francid, Hi Jennifer, Do not fold the pastry if it is too soft. I have tried baking the tarts but I found that the base was still undercooked when the egg was cooked. Thanks for your explanation. I am delighted it was a success, and more importantly, it makes your kids happy! Dunno what went wrong. However, please be careful while filling up the egg liquid. Hi Rache, Also, butter is considered a healthier source of oil compare to margarine. Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. Thank you very much for sharing it. KP Kwan. Therefore, it depends on the room temperature (winter or summer) and also the initial firmness of the paste when you roll it out. Hi Ray, Hi KP, Curry puffs – deep fried Malaysian Chinese style dessert; Mango pudding – a popular item on the menu of the Chinese dessert house. 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? I remember trying your recipe my first time making these egg tarts a few years ago, and they turned out perfectly! When cooked, the egg will stick the pastry to the mold. I suggest you use the temperature as in the recipe initially, but reduce the temperature about 20 degrees Celcius if the egg filling expands too much. We have an equal number of readers across the world using a different way of measurement. Thank you for this recipe! Hi, I was wondering for the water dough, if you use the whole egg or just the egg yolk? You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. My oven heating elements can’t be controlled separately. Also, it does not matter if the butter and flour is not 100% well combined. Hope you will have a successful Chinese egg tart making session. Blind bake the western puff pastry first, meaning lay the pastry in the mold without the egg liquid. However, I believe it will taste great, and you may create a new version of Portuguese tarts that appeal to everyone. Use a cookies cutter or bowl to cut out pieces of round pastry which are slightly larger than the area of the mold. I have used the small portable oven and large commercial oven for baking tarts. 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 love HK egg tarts (flaky style) and will try your recipe today. Usually, it should be written the weight of a bar of butter on the packaging. Making puff pastry is tedious, but it is highly rewarding when you enjoy the fruits of your labor. Take a moment to read through these tips before attempting the recipe. It’s not too sweet and it’s egg sponge cake fragrant. I suggest you just buy it rather than using other substitutes which may not be good. You can reduce the volume of oil dough in the recipe if you prefer a more easy-to-handle recipe. Hi Sandy, I work in the restaurant so that there is no issue for my extra egg yolks . 1. On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake. Best regards. 2 egg yolks You need to treat it gently so the oil will not squeeze out. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage. 2. I hope this information is helpful. KP Kwan. Thanks, Thank you. (If you use it the next day, then just leave it in the chiller will do.) Our email address is [email protected] You can buy the tart molds easily from any kitchenware shops or even online at Amazon. I don’t have food processor. Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. Hi KP, For egg, is it whole egg or only egg yolk for the filling Mix in butter with a fork until it is … Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius. Thank you and hope that this article helps you to make the Chinese egg tarts. Please keep posting your great recipes . Question is…do i cook them now? The only problem with butter is it can be messy to handle. If I use the hand mixer, I will choose the flat beater. However, I have some suggestions that may be useful to you. Best regards, Guess I’ll give this a try. Anchor Butter New Zealand, Unsalted. I have made the correction in the recipe. in your ingredients, you wrote just “egg”, but in the instructions, you wrote “egg yolk” Hi Sally, The plain flour in the recipe, is it all purpose flour? Put the water dough on the cling film. i would like to check with you for the following Hi Mary, You can store the molded shells in the freezer a few days without affecting the quality. You can also leave the dough in the refrigerator overnight to continue the next day. (If you are new to egg tarts.). You need to use the Chinese puff pastry for this recipe to make the REAL and AUTHENTIC Hong Kong style egg tarts comparable to the best dim sum store in Hong Kong and Southern China. Put it in the chiller will help to harden it. It is my wish to share the egg tart recipe with you. That was what most people do in the past, and now getting lesser due to health reasons. I often buy the standard butter bar of 250g each. KP Kwan. KP Kwan, Hi! Hi KP, I just wanted to thank you for sharing your wonderful recipes with everyone. By all means, use the “Swiss Rolls” method. The cling film prevents the dough from sticking to the rolling pin. Some people settle for the second best (shortcrust pastry) which is easier to make. Sorry new questions keep popping up for me >< um for the water dough it says 100g of ice water. 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. I assume the baking times would be different. Before lining the pastry cases, do the cases need to be greased or floured? Thank you and I plan to check out more of your YouTube videos! The egg tarts came out amazing , Hi Ivy, I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. It looks a lot and hard to wrap all inside. i would love to do this in a thermomix. Hi Sonal, By calculation, it is one part egg and 4 1/2 part liquid. Increase the amount of water by 10% to see if it works. Chinese egg tarts ( 蛋挞 ) is one of the most popular Chinese dim sum. 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