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Wrap it in cling film and leave it in the chiller for twenty minutes or until it hardens. Thanks. KP Kwan. There’s one clarification I’d like to ask about. Hi. I will definitely make this again for my family! And some even became hollow inside, so left with little egg custard and it’s not smooth . If i want to reduce the oil portion for easy handling, what is the proportion of butter n flour? Cheers! Hi Ferris, You may also want to prepare the egg fillings a days before and keep it in the chiller. Hi Madison, Will that greatly affect my Outcome or should I redo my pastry, Hi Josie, “The flavor of the Chinese puff pastry (酥皮) is different from the western version. The temperature as indicated may not be accurate. Thank you! Hi KP, If you encounter leaking problems, I suggest you can freeze it first, but wait until it is JUST soft enough to roll. Hi Mary, If you are referring to the manual hand beater (not electric), then I suggest you put all the ingredients in a large bowl. KP Kwan. Thanks. A Shanghainese recipe mixes chopped century eggs with chilled tofu. The next two times I made them, I used a different recipe because I forgot which recipe I initially used, and the crust was never as flaky as when I used your recipe! Ta! Water is OK as I mentioned just now. Do you throw it away or roll it in to a ball and cut it again and mould it in the case? if i am using unsalted butter, how much salt do i need to put in. I am delighted it was a success, and more importantly, it makes your kids happy! KP Kwan. The reason I use butter in the recipe is that butter is universal around the world, and is healthier. There is always a challenge to make the layered pastry, and once you succeed, you will be overjoyed! I have simplified the recipe without compromising the quality. Thank you for the pao and pao filling recipe. 2. HI Eelynn, I conducted a thorough review of this post in May 2020, and have made certain amendments to the recipe and include some additional information as below : Reduce the quantity of the egg filling in the recipe. Thanks so much for this wonderful recipe! Hi Jennifer, You will not be able to remove all from the mixer bowl as it is sticky. I hope you enjoy the egg tarts, and it is my pleasure to share. Have you considered making a video on YouTube? Try this: 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 am not able to fold it without it sticking and it’s not really dough textured. Just make it without ammonium . I actually turn it 90° as in other recipes. There is a common reason- overcooking and overheating. The egg tarts came out amazing , Hi Ivy, 1. And my egg custard expand in the oven and shrink back after I bring it out but I did leave the door ajar . Cheers! After the last repetition, flatten the dough to about 3mm thickness. Hi Mike, I assume the baking times would be different. Thanks, One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon. Thank you for sharing the recipe. And how do I solve this problem? Thank you for trying out the recipe and great to know that it works. I have not have anyone on the Internet that answers so quickly. You are welcome. Why this is happen? Nevertheless, here is my answer. 1 bowl for each: eggs, sugar and plain flour. 2 egg yolks Upper and lower heat with circulating air. My dough puffed up too thick, so I think I would reduce the thickness next time. (Analogy: Now it resembles a multilayered sandwich.) i would like to check which brand shd i use for plain flout and for butter, shd i use salted or unsalted? I am making these egg tarts for the first time and I find that my dough keeps breaking and the oil dough keeps getting exposed. Hi Hartini, (Much less knead it.) i’d like to know after i repeat step 6 four times, can i leave the dough overnight in fridge and bake the tarts the next day? I’m not sure. Is anyone here have the answer? You are facing a problem that many people are having too. Whip at medium speed until light and fluffy. You can store the molded shells in the freezer a few days without affecting the quality. Is there an “ideal temperature” for rolling the dough? Hi Tracy, The purpose is to make it more elastic, so it will be less likely to break during stretching and rolling. Thanks for following my recipe. (can still form a piece of nice dough) You should not worry too much too much water. My pleasure, and thanks for your five-star rating. Butter (or shortening) plus some flour is used to make the Chinese style puff pastry. KP Kwan. In fact, lard will give a better layer than butter for the pastry. It is my method to use short strokes, which is’ not a must. The decision depends entirely on the individual. This way will yield a more elastic dough, so when you roll it out, it will not break that easy. I normally do not blind bake the tart. Always roll the pastry gently with short strokes. Plain flour is what I mean by all-purpose flour. I was wondering if I wanted to make only have the amount of tarts, could I cut the dough in half, to make less tarts, and use the second half to roll out another time? Thank you so much KP! The best Hong Kong egg tarts are made from the … Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. This is also referred as mini Chinese sponge cake. I haven’t baked the egg tarts yet, so I don’t know how it will turn out. It all depends on the size and depth for the mold for the egg tarts. 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? Hi Debbie, KP Kwan. Hi Mr Kwan, Hi Peng, I blind-baked it for 5 mins first before filling, just based on others comments. The exact temperature and position very much depend on the oven. There will be some remain in the mixer bowl no matter how thorough you scoop it. This one says just milk; is that correct? It is a great idea. I get your questions, and I am trying to explain as clear as possible. 2. One is with shortcrust pastry and the other is by using the Chinese puff pastry. I can’t watch the video as I am in china and youtube is blocked. I have started blind baking to see if this works better. 1. Hi Jan, Hi Mari, Hi KP, If the egg custard is baked for too long over high heat, it will swell too much and tend to crack. I am delighted to know that the recipe works. Custard powder is made of cornstarch and egg flavor and coloring. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This method is clean and tidy as your hands are not touching the dough. After placing the dough on the table, I will put my palms on top of the dough (with a cling film protected) to let my body heat to soften it. KP Kwan. This version of steamed cake is the simplest as it only consists of egg-sugar-flour. It was my 1st ever attempt on making puff pastry egg tart, after looking at so many recipes I decide to go for yours as you explained it in detail and had YouTube video on, thank you so much for your efforts, I would like to share you my end results which everyone has given a up I just have a few question first: what can I use instead of the tart mold? Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F. Just a guess, but still hope that it helps:). I put it into the oven directly, no baking sheet. You can make it into a rectangle which still works the same. Avoid using sugar in large granules. 1. * Percent Daily Values are based on a 2000 calorie diet. Check out other Chinese dessert on this blog: Chinese egg tart – a traditional favorite Hong Kong style Dim Sum. Just a wild guess If you continue to use this site we will assume that you are happy with it. Hope you enjoy it. KP Kwan. KP Kwan. I work in the restaurant so that there is no issue for my extra egg yolks . Roll out the water dough with two cling films. Prepare a mini 12 paper lined muffin tin mold and pour the batter in. The oil will leak and become messy. I would suggest making one larger batch to save time. This pastry is less oily than the western version with a more floury flavor. Thank you so much KP for giving so much detail on how to make the egg tarts. Your egg tarts looks really delicious. Then use a spatula to combine well. Vika (Russian). Thanks for your comment. And do you know of a way that we can make this without a food processor. There’s even no leavening agent added as it has been replaced with soda water! 2. On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake. I hope that works on you too. Please refer to my earlier reply. Never attempt to make sumo size egg tarts. Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. 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’. The Cheese cakes tastes the same as the Original only it has a little salty taste coming from the melted cheese in the middle layer of the cake. Is there something that can help to enhance the taste? 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