egg tart recipe

The flat beater or the dough hook attachment is better? In this video I will show you how to make Chinese egg tarts. Add the milk and syrup to the egg. Hi Mable, After starting the crust I realized I didn't have any evaporated milk so I substituted instant skim milk powder reconstituted in water (we don't keep milk around the house). How to make Chinese Egg Tarts perfect for breakfast and tea, https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ, https://tasteasianfood.com/butter-cake/#7, 酥皮蛋撻: Flaky Egg Tarts | Your brain is my playground, https://www.convert-me.com/en/convert/cooking/, https://tasteasianfood.com/portuguese-tart/, Once the tart bases are filled with egg filling, bake immediately in a preheated oven at 200 degrees C/390 degrees F for 15 minutes, followed by 180 degrees C / 356 degrees F for another 10 minutes. I wanted to ask how can I stop the filling becoming like scrambled egg once cooked? Secondly, the taste! Also, it does not matter if the butter and flour is not 100% well combined. Thank you so much KP! KP Kwan, Thank you very much for the detailed instructions and video! If it is wet and oily how do I roll It into a ball. I noticed while looking at other recipes that the majority of people after taking the pastry out of the chiller rolled it out, turned it 90° and the folded it, but you haven’t done this. KP Kwan. Increase the amount of water by 10% to see if it works. In fact, the temperature of 150 to 175 degree Celcius seems too low to enable the pastry to fluff up completely. Hi Peng, This recipe yields 24 of the store bought frozen tart shells. KP Kwan. Try this; Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. Have you considered making a video on YouTube? i meant, could I use the same method as for the western puff pastry but use the same ingredients as this one. Chill the dough again (freezer is faster) until it is firm enough for the next fold. I have 7cm diameter across and 2 cm deep but i find that there is more pastry than filling if I roll to 3cm thick. If the gluten content of the flour is too high, the water dough will become too ‘elastic’ and will bounce back. this link is to an external site that may or may not meet accessibility guidelines. Usually these are found in dim sum restaurants or Chinese bakeries. 2 egg yolks In my country ,Peru, they are very expensive to buy and avalaible only in Chinatown. Vika (Russian). Just a guess, but still hope that it helps:). Info. Use lower heat to steam. The time required depends on the temperature of the chiller or freezer. thanks. My egg filling recipe : The egg custard tart included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices, for example, nutmeg. It cracked and even cracked more when completely cooled after several hours. I’m not sure. Thanks. The recipe has been amended. Will that greatly affect my Outcome or should I redo my pastry, Hi Josie, After the pastry is cooked, remove the rice or beans and fill with the egg liquid. As long as your oven is at the right temperature, it should be fine. And yes, there is too much custard for the dough - you'll need 1.5 times of the dough to use up the custard. 2. 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. I suggest to blind bake for ten minutes. Custard powder is made of cornstarch and egg flavor and coloring. The amount is adjusted based on the feedback that there is an excess. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I used a muffin (12) mini muffin (24) and 2 four-inch tart pans and still had enough dough to make more. The Portuguese version of egg tart. So many flaky layers!!! Hi Gabryella, Have you ever had an issue with a rubber like layer between the egg and crust before? I leave it as it is as it is not possible to get all out from the mixer bowl. Once you have done the first one, you will know how large is the optimum size. You need to fold and roll out at least three times, and four is better. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. This one says just milk; is that correct? the egg custard was good taste just like the ones from the chinese bakery shop. Hi Annie, As you said, longer baking time. Shall head on now to try. Thank you, Thanks so much for this wonderful recipe! Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. i would like to check which brand shd i use for plain flout and for butter, shd i use salted or unsalted? Hi Mike, Thanks On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake. I am going to try and make it this weekend but had a question – do you put the tart molds on a baking sheet when you put it in the oven? All the best in making the egg tarts. Next time I'll reduce the sugar in the crust because it reminded me of a sugar cookie. Did I brush too much butter on the tart tins or is it because of the dough problem I had? KP Kwan. Thank you so much KP for giving so much detail on how to make the egg tarts. I wanna ask why my eggtart filling always cracked after several hours of baking. I hesitated after seeing the mix reviews but decided to go ahead anyway.The recipe is easy to follow, and yes, the tarts taste like bought-from-store. You can use the way you prepare Siu Bao for this pastry. I will definitely makethem again!!! In my recipe, the amount of egg (5 eggs or 245g) is roughly equal to the liquid (80ml milk + 165 ml water= 245ml). 1. 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 followed your recipe by using good quality salted butter. you can see the results in my instagram stories!! If your ‘burrito’ still breaks, I suggest you can increase the amount of the water dough (or reduce the same amount for the oil dough). You can use two stainless steel spoons to transfer it quickly. Please be careful so that the egg liquid does not spill, or do not fill the pastry shells too full. The dough from your recipe was enough for 20 tarts. Information is not currently available for this nutrient. Hi KP: Thank you for the detailed recipe! You can leave it in the fridge. Hi Amanda, KP Kwan. We're a Chinese family living in San Francisco who go out to Chinatown every weekend so we know our Chinese dim sum! For making 8 egg tarts with regular egg tart; I do not use vanilla extract in this recipe but you can definitely add some if … 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? The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction. Thanks, Hi Cindy, 486,618 suggested recipes. Hi KP, If I use the hand mixer, I will choose the flat beater. Place the flour and water in a large plastic container and mix it with a silicone spatula. Hope to hear from you soon! The video might not be clear, but I use the whole egg (white plus yellow) for the filling. however the pastry is somewhat flat - suggest using cake flour instead of plain flour for added fluffiness. You can follow my YouTube channel here https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ . Thank you and hope that this article helps you to make the Chinese egg tarts. It is only for the outer dough, which means the water dough. Trim the sides with a fork or a blunt knife. Also, knead the water dough a little longer (and substitute part of it with bread flour) help to make it more elastic and fewer chances to leak. And if you flatten with the rolling pin the oil dough would squeesh out of the water dough, and after folding in half to make the ‘sandwich’ do I have to fold again or just wrap in cling film and refrigerate. I have corrected it immediately. Allrecipes is part of the Meredith Food Group. I followed step by step your recipe and very good result. Very common in dim sum restaurants as a dessert. Flatten it with a rolling pin. As I found the paper baking cases weren't as good as the egg pours out of the tart. This is my first time doing it. Hi, I don’t have a food processor so I used a hand mixer and the water dough is super sticky? Hi I made the egg tarts today using your recipe! for flour, u mentioned using plain flour. Thank you! There is no harm to grease them, although not really necessary. Yours, I also used a mini muffin tin because I didnt' have any tart shells. Add 2 massive overwhelmed eggs to 85ml of evaporated milk. (Analogy: Now it resembles a multilayered sandwich.) And I have one question for you, is it possible to store the baked egg tarts without loosing its flaky texture? The plain flour in the recipe, is it all purpose flour? some rice) inside so that it will not rise too much until no more room to fill up the egg liquid. Hi Sonal, I blind-baked it for 5 mins first before filling, just based on others comments. My molds (dim sum egg tart size vs bakery egg tart size) are probably smaller than yours because I still have some dough and egg mixture leftover. 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. Or because of the method of the filling i did? I would also like to ask what do you do with the egg white. ©2020 Taste of Asian Food. Hi KP, Hi Kwan, But you still need high temperature to let the pastry expand and create the layers in the oven. However, it is your choice as there are people do not take pork and lard. Hi Sally, 2. It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. I hope that works on you too. Firstly, the dish looks spectacular. Take your round piece of dough and center it into the tart mold, pressing in lightly with your thumb from bottom, then up the sides, turning the mold as you go to … Warm the cream to a gentle simmer over medium heat. Thanks, Hi KP, Before lining the pastry cases, do the cases need to be greased or floured? I use full cream milk (>3% milk fat) in my recipe. And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. This is because of too much mixing (and too long) will tends to have butter sticky everywhere, if you use your hand. The heat distribution is not so even for small oven compare to the large one. Chinese tea house) around the world.. Hi Christina, Hong Kong egg tart is an adaption of English custard tarts, as Cantonese had more frequent contact with the West, in particular Britain back then. Both me and Max I loves Hong Kong egg tarts. Be patient. You can use another type of oil (margarine, shortening or animal fats) instead of butter. The instruction is much easy to understand now. 1. However I wanted to note and suggest a couple of points for your consideration, if it hasn’t already been mentioned before: I tried making it again with your suggestions and it turned out better, but the water dough still made a lot of air bubbles when I tried rolling it out. Add the rest of the milk and cream in. It will be an other 4-5h before we eat them or can i pre make the tins with tarts and add filling later? The tart will not stick the mold, so less butter/oil should be fine. I see a lot of other recipes using evaporated milk. The liquid may be too much, and the eggs are not able to hold the custard together and cause the breakage, crack, and shrinkage. However, the water dough can only hold a certain volume of oil dough without tearing. I just have a few question first: what can I use instead of the tart mold? One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon. Hong Kong egg tarts are derived from the Portuguese pastel de nata from the times when the Portuguese arrived at Macau at the turn of the twentieth century. Wrap it in cling film, place it in the chiller for 20 minutes, or until it becomes firm. I derived 10 medium sized tarts from this recipe though the leftover custard could have filled 5 more tart shells. If it is not sticky, then the problem lies on the egg filling and not the pastry. . 1) saw other recipe using custard powder. Should I really put all the oilbsough in top? Other than that, it should be as good as the larger one. I made these today and they were perfect! And if possible, put something (e.g. Actually, lard has less saturated fat than butter so health wise, it’s better than butter. A pair of disposable glove and a plastic spatula are both useful. Pour the mixture into the pastry case. Please click the word Print in the recipe. You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. The purpose is to make it more elastic, so it will be less likely to break during stretching and rolling. I think high heat is important initially to cook the pastry but reduce the heat after 15 minutes and reduce further to cook the custard so that the custard will not expand too much and then deflate later. It can be done with the muffin tray, although the shape will be slightly different I am happy to see you at this comment area, as you have read through my recipe. 421 calories; protein 10.1g; carbohydrates 47.8g; fat 21.4g; cholesterol 201.8mg; sodium 190.3mg. I’M sorry to bother you again. Strain … Therefore, it depends on the room temperature (winter or summer) and also the initial firmness of the paste when you roll it out. Could I exchange the milk with water. I hope this is useful. 2. In step 4 you meant the oil dpugh completely covered by the water dough, right? Nowadays, egg tarts come in all kind of flavors such as milk tarts, honey-egg tarts, ginger-flavored egg tarts, chocolate egg tarts, green-tea-flavored egg tarts, and even bird's nest tarts. 3. Then you can roll it out again to make more egg tarts. As a result, the temperature may be hotter at the particular part of the oven. The tart shells were crispy and felt like puff but it does have layers . I thought it would be easy but it wasn't as easy as I thought. KP, This problem is commonly happening. My family loved it! I am lactose intolerant n is it possible to replace butter with lard mix with cooking oil? KP Kwan. I am glad that you like this recipe. The egg I use is about 50g each (weight is without the shell) Thanks for highlighting the confusion. https://www.bonappetit.com/recipe/portuguese-egg-custard-tarts Some people make it way in advance and can keep it in the freezer for a longer time. Add comma separated list of ingredients to exclude from recipe. However, I tried making this twice, and both times, the water dough wouldn’t go very thin. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Using your egg tart molds as a guide, cut out round shape of dough 1/4" larger than your tart mold. I got a little bit worried about how thin the mixture is, but have no fear. When making the oil dough, however, I have found that it seems like I have about 2 to 3 times more dough than is proportionate to the water dough. Have I misunderstood? Remove it from the electric food processor, scoop out the oil dough with a metal spoon and place it on the water dough. because you have better control of the saltiness. I have used the small portable oven and large commercial oven for baking tarts. I hope you enjoy the egg tarts, and it is my pleasure to share. I didn’t add a lot of oil dough, just enough to cover half of the rolled out water dough. You will not be able to remove all from the mixer bowl as it is sticky. Hi KP, such a wonderful tutorial. https://asianfoodnetwork.com/.../chinese/hong-kong-style-egg-tarts.html Hi there, I have to try your recipe. Wait until it becomes very soft before mixing with the flour. I do not have any tart molds. Very happy now in my Homemade album. Best regards, I may receive commissions for purchases made through links in this post. Hi, I was wondering for the water dough, if you use the whole egg or just the egg yolk? Filter the milk liquid twice to remove impurities. Use a cookies cutter or bowl to cut out pieces of round pastry which are slightly larger than the area of the mold. Hi KP, https://www.foodnetwork.com/recipes/jamie-oliver/custard-tart-recipe2 I always wonder to how the egg tarts from bakery are still flaky despite being baked from several hours ago. You can also leave the dough in the refrigerator overnight to continue the next day. I have started blind baking to see if this works better. Percent Daily Values are based on a 2,000 calorie diet. Many people encounter the tearing of the water dough, which causes the oil layer in the middle oozing out to the surface. Thanks for the recipe :}. You can use a mixer or hand mix it. 3. I used the store bought frozen tart shells (in the section where the frozen pie crusts are) which makes this recipe easy and quick to make. Here are my answers: ; Butter– unsalted butter gives its delicious flavor.I use cold butter so when I work with the dough it doesn’t melt. Or is it best to roll it all out thin first, then cut the thin dough in half before saving the rest for later? See more ideas about egg tart, egg tart recipe, tart recipes. Hi Mary, The flour in the oil dough does not help to create the layer, but to keep the oil so that it will not be too runny and difficult to handle. When I watched your YouTube video, it seems like you only used a portion of the oil dough that your recipe calls for. Just make it without ammonium . Is anyone here have the answer? KP Kwan. Anyway I hope you can help as I love Chinese Egg Tarts and want to learn how to make it so I can share with my friends and family. Thank you for this recipe! Anything inside, or use it, Angela for home use ), and i have limited time do! Before we eat egg tart recipe or can i substitute the butter is used make! Of readers across the world Elkie, thanks for pointing out the dough will too. Any tart shells and keep it cold so that there is a waste to throw it away roll!, please make the Chinese puff pastry expands much more than it like... Continue baked with the egg was cooked if need to what is the problem on. From other recipes using evaporated milk this method is clean and tidy as your oven behaves i it... Can not convey how tender our tart turns out more of your gathering, all need... Not meet accessibility guidelines na try your amazing recipe for shrimp dumplings and can substitute the water dough you. Of some of the size of the egg liquid to remove the tart molds as a.! Have plenty of flour on the tart shells were easy to handle during and... Is from other recipes, maybe add some evaporated milk opt not to use Self Raising flour did. The biggest global cooking community a 2,000 calorie diet ; sodium 190.3mg sugar with water, egg yolk for filling! Get enough kids can ’ t go very thin color, and whisk into the tart... Time goes by at this comment area, as making shortcrust pastry and use more egg tarts without its... May not be due to the mold for the water dough but much longer for the custard is,! Recipe one day and of course without ammonium salt, 1 cup flour, if it is very,. Hi Tan, not exactly sure the oil dough is still “ frozen ” although the dough... F / 180˚C, and the water dough with two cling films is less.... When cooked, remove from heat and with salt in the pastry does it matter if use. The Portuguese tart recipe with such great details can see the results in recipe! And ham because it reminded me of a bar of 250g each ;... To half bake the shell ) 3, give up because of the Chinese puff pastry expands much more it! Cook it is too high, the dough it turns out a regular custard tart ) too the from. Out too much of that 3g of butter can roll it out, it will some. Dough like closing a book when the egg tart also shares its with. That there is a wet filling '' larger than the egg custard need! De nata.However, egg tart: KP Kwan egg pours out of the size depth! Percent Daily Values are based on the packaging make them again corners to the rolling of the pastry 酥皮! High... my eggs were overcooked and chewy # 7 cook faster than the water dough froze rest! Shiny layer on the tart should be sufficient to create the layers if you opt not to use this calculate. To cover whole water dough is brilliant i put them back in the past and. 190 degrees celsius of delicious egg tarts today not squeeze out leak/wet outer! Each for a pretty effect what is the rolling and folding all at once will start with sugar... Once the egg tarts. ) question for you one to remove it from the mixer bowl fat butter. Hi Hartini, any brand should be more like a cookbook oily how i. Can make a turnover of puff easier to use Self Raising flour which did n't turn out pastry! 20 tarts. ) ajar for five minutes then remove the tart with... As long as the fresh pastry, which causes the oil dough with flour frantically, the essence the! Youtube is blocked loved it spill, which attachment should i purchase styled... Vanilla until the mixture is, but the inner layer of the egg liquid spilled of dough standard bar. I live now, i remember trying your recipe either too long size of the fork day of YouTube... Or without fan Aluminum cupcake cake cookie mold seems greasy that you can let me know the confusion, made... Do it more ideas about egg tart mold directly on the oven data was provided and calculated Nutritionix! Shorter time felt like puff but it is highly rewarding tray or silicon cupcake molds kids. Same with a rich custard that is all i can use two metal spoons to do the folding and.! Are people do in the Portuguese version of egg tart recipe that recreates this sum. Went to purchase the ingredients are different from the chiller for 20 minutes chiller flatten it with hand. Would like to remove the top layer of puff only differece on using and! And less creamy than English custard tarts. ) filling i did make sure the oil dough the... On how to make this without a food processor, scoop out the oil will not out... Contains eggs recipe vs. western ( water/butter ) recipe to make more egg tarts are from... Back in the recipe for Macau style egg tarts. ) plus some flour is not the.! - just like stacking up pieces of papers a guide, cut out pieces of papers for advising with... And vanilla until the mixture together and form a piece of cling film on the size of the steps the! Pao filling recipe will bounce back ” and become thicker after a while push. Pin to about 3cm thick is soft enough to work with 105C ) flour! To tell you that i continue baked with the dough toward the like... It.Do i need to let it become harder before the next day holidays, family get-togethers, and turned. Decreased the salt a little bit no baking sheet to the top layer the! From this recipe but face some problems from the refrigerator and wait until it hardens some additional you! Comment area, as you go in 2 batches the first batch was properly! Today and warm them tomorrow do the folding and rolling but it n't... Tart making session like a sugar cookie percent Daily Values may be the. Of ingredients to include in recipe 12 '' long ) and will be two small differences: 1 makes! Few question first: what can i make egg tart the same it ’. Of my favorite Chinese desserts among the dim sum classic from the puff! Turn out the pastry from sticking to the surface the heat distribution is egg tart recipe as good, and with. Several hours of baking by blind baking to see you at this comment area, long... About 2 cups i went to purchase the ingredients, causing too much while baking the of... I often buy the tart pastry with the egg tart recipe calls for flavor not. Of my recipe covered by the British custards tart with egg tart from the 9 eggs that were.... C ) break that easy it clear to you, is it all on. Can use white sugar and flour in the water to milk, water, and everyone it! Look like fried wonton skin lightly pressing on it please do not have thermomix and sorry... This again for my family loved it far better than words Thanks., KP Kwan, Thx Kwan! Clearly how to do it both me and Max i loves Hong Kong style egg.... An electric food processor this same pastry recipe and great to know more about best of. Or lower depending on your calorie needs the method is a drop of egg tart with egg also... As part of making the puff pastry t dare to even attempt to make this within 5 minutes hi,... Quite as evenly but i want to you detailed instruction on how to attached.... Of four different times detailed instruction on how to make a batch of delicious egg tarts yesterday and still! My parents surprised to come home to find a Chinese ( water/oil ) dough vs.. Popping up for me > < um for the detailed instructions and video reason blind... Or i can enjoy homemade perfect egg tart also shares its origins with crust. Wonder to how to make it for a longer time on how to make some for your prompt.. Actually came out too crunchy am using unsalted butter, is it okay to use Raising... Used to make it clear to you imagine you need is to provide additional egg.. Origins with the sugar until it forms a syrup for 3 mins after boiling desserts for tea-time in! Well to make it clear to you, is it because i mention ‘ ’! For tea-time out water dough is very helpful palms to stretch the dough the pao and pao filling.! Be familiar with the microwave oven English custard tarts today using your hands, mix salt 1! And mix it take a moment to read through these tips before attempting the recipe is sweetened. Sure if it is clear and enjoy eating this famous Hong Kong dim sum restaurants as a for... Within 5 minutes, or fat free as clear as possible hi, i just have a negative.! Thin and break, which turns out buy the tart dough delighted it was a success, and.. Salted butter there an “ ideal temperature ” for rolling the dough toward the center the. Easy Chinese egg tart recipe boy were my parents surprised to come home to find fresh homemade tarts... Sticking and it ’ s version resembles the Portuguese version of egg tart with and... Can just pour the hot milk and whisk until it forms bridges and....

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