It is the pastry of choice for many Chinese dim sums such as egg tarts, salted egg rolls and baked buns (烧包). One important thing- be patient. The cleanest way to roll and fold the dough is to use two cling films, one at the bottom and another on top of the dough. I hope you will enjoy the shrimp dumplings too. The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. May I ask if these canbe made in tge microwave? Hi Manda, I’m gonna try your recipe soon. "Egg tart, called custard tart in English, custard is a kind of frozen made of milk eggs and sugar, the Chinese call it egg, tart takes its sound. You can also leave the dough in the refrigerator overnight to continue the next day. Put some uncooked rice or beans on the pastry to prevent it from puffing up too much while baking. I may receive commissions for purchases made through links in this post. To make these egg tarts, whisk together eggs, sugar, milk, water, and salt into a bowl until thoroughly combined. Could this be done like putting the oil dough into a square shape and doing it as puff pastry? I don’t think that the filling can be kept because it contains eggs. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Hello KP, on Pinterest. Have I misunderstood? Ta! In my recipe, the amount of egg (5 eggs or 245g) is roughly equal to the liquid (80ml milk + 165 ml water= 245ml). Hi Ferris, 1. It will expand a bit during baking and if it spills, the egg will stick to the mold and make it very hard to remove it. Appreciate that you point out the confusion of the steps. As I mention I never try this way so if you ever make the Big Mac size egg tarts, please let me know . KP Kwan, I want to asked, can I used mixer or hand mix to mix the water dough and oil dough? https://www.simplebutyum.com › chinese-egg-tart-foolproof-recipe 2) there was one video who actually put back into the refrigerator after each fold. 1. This is my first time doing it. I’ll put that in mind the next time I try. Quick question around using lard in your recipe: if I would like to use lard instead of butter, do I need to adjust for any other ingredient in the dough? I am kind of baffled with what you got too. And if i freeze it overnight , do i need to let it at room temperature before rolling. Hi VS, I baked the tarts in 2 batches the first batch was baked at 200 degrees celsius for 13 minutes. One well-known type of egg custard tart is known as the dan tat, which is usually made with a filling mixture of egg yolk, milk, and sugar, as well as varied flavorings.This type of custard tart can be found in many Chinese bakeries, as well as in dim sum restaurants. Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. 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. This is my first time making these tarts. Also, can I use confectioner sugar and use more egg whites? Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. This is my first time doing it.Do I need to blind bake the tart dough first before pouring the filing ? KP Kwan, Thx KP Kwan for sharing yr recipe. Can I use a conventional oven? It might be due to the temperature is too high, causing too much expansion of the egg filling. Thanks. Actually, lard has less saturated fat than butter so health wise, it’s better than butter. Meanwhile, you may want to use lard instead of butter. It will bring you to the Print format. It is a delectable surprise for people who have not tried it.”. Hi KP. (The temperature in the recipe is for reference, but there is a significant variation between different ovens.). https://www.sbs.com.au › food › recipes › dan-tat-egg-tarts It would “bounce back” and become thicker after a while. 4. I m wondering whether same as cake flour or medium protein flour? Pour it into tart molds. I wanted to ask how can I stop the filling becoming like scrambled egg once cooked? Adjust the temperature of the bottom heat ten to twenty degree higher than the top heat. Thank you so much! You can add more sugar to the filling for a sweeter taste, and it will not affect the result. I would suggest making one larger batch to save time. Can I use prima top flour instead of all purpose or plain flour? 2. Can the rolling and folding be done all at once instead of four different times? KP Kwan. Your egg tarts looks really delicious. There is also no chinese bakery where I live Now, I can make it for a lot less. The Thermomix did the kneading job very well, and a regular baking spatula was great for scraping down most of the oil dough and for handling it. The second piece of the cling film prevents the dough from sticking to the rolling pin when you roll out the dough. Place them in the refrigerator. Smaller tarts need a higher temperature and shorter time. Alternatively, you can chill/freeze the oil dough first before folding. I never actually measure the size of the water dough so I cannot give you the exact dimension. 3. How will the leak change the result of the egg tart ? Did I brush too much butter on the tart tins or is it because of the dough problem I had? Hi, Or because of the method of the filling i did? And also it always shrinked down at the center. Sprinkle flour on the cling film liberally. And how do I solve this problem? KP Kwan. Take out and let cool. After the pastry is cooked, remove the rice or beans and fill with the egg liquid. Thanks. Egg tart is the much loved dim sum dessert not only in Hong Kong but is consumed in Chinese restaurants all over the world. Combine the white sugar and water in a medium saucepan, and bring to a boil. Thanks , Hi Jo, Please watch the video for my demo. It looks like the egg is cooked either too long or over high heat. Hi Debbie, KP Kwan, Hi KP, I am currently in the process of making the dough, but I have a feeling I’ve stuffed it up and will need to start again. Will definitely make again, on a weekend though next time lol. Here is my suggestion: Meanwhile, whisk the eggs, egg yolk, evaporated milk, vanilla, and sugar water until well combined. Roll out the water dough to form a sheet, then put the oil dough at the center, then wrap up the oil dough by using the sheet of the water dough. Just a guess, but still hope that it helps:). Really look forward for your advice. 2 egg yolks https://www.cnn.com › travel › article › egg-tarts-margarets-cafe-e-nata-macao I have simplified the recipe without compromising the quality. You must resist the temptation to roll out the pastry when it is too soft. The pastry and custard egg filling turns out well but I personally felt something is missing on the crust, it doesn’t taste too much of butter but taste more of flour side. For a richer pastry, increase the amount of butter and reduce the amount of flour for the oil dough. Is anyone here have the answer? You can stack up the leftover pastry carefully just like stacking up pieces of papers. Thank you for trying out the recipe and great to know that it works. Please make the Chinese egg tart dough and chill it. It is my wish to share the egg tart recipe with you. Here is the link https://tasteasianfood.com/portuguese-tart/ . KP, thank you for sharing this wonderful recipe. They are traditionally made with a combination of walnuts, eggs, brown sugar, butter, and white vinegar, which is then placed into small, flaky, deep or shallow tart shells and baked. Thank you! If you do it more than four, the layer will become too thin and break, which will have a negative effect. I didn’t add a lot of oil dough, just enough to cover half of the rolled out water dough. 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. If you want to you, can add more sugar to the filling. I will definitely makethem again!!! You may not need to use all the oil dough if you find that it is too much and tends to leak out. I was wondering if I could replace some butter with oil? If you use it, the custard is firmer, more yellow with extra artificial egg flavor. However, I tried making this twice, and both times, the water dough wouldn’t go very thin. Have you ever had an issue with a rubber like layer between the egg and crust before? I get your questions, and I am trying to explain as clear as possible. I tried to cover whole water dough but still have some left (about 20%?). Thanks! Secondly, my egg tarts cannot be taken out of the tart tins. KP Kwan. There was indeed too much custard for the amount of dough. The decision depends entirely on the individual. And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. How many times ideally should u roll out the dough before using? Cheers. In a mixing bowl, beat 3 eggs until smooth and free of lumps. Chill the dough again (freezer is faster) until it is firm enough for the next fold. Thank you! The conventional oven is fine. That is why the taste is not the same. And yes, there is too much custard for the dough - you'll need 1.5 times of the dough to use up the custard. When you need to use it next time, remove from the freezer and let it soften a bit at room temperature, and then roll out as usual. How big should the pastry be before going into the molds? I use only milk in the Portuguese tart recipe. Use 2 fingers to shape the edge into an A shape. You can take a look at it: you can see the results in my instagram stories!! The egg tarts came out amazing , Hi Ivy, Thanks for trying out the recipe. KP Kwan, May I ask why my tarts stick to the mould after baking and hard to remove? So I do hope you can take some time to do the folding and rolling. Just use the same amount of milk to substitute the water will do. Here are my answers: (Note: I used eggs at room temperature and the sugar solution was cooled before use.) It also formed air “bubbles”, and made the oil dough spill out when I tried to roll it. I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. Hi KP, My family loved it! But I’d like to try making it again next time. Ah, the sweet, sweet taste of colonial expansion. Thanks! PERFECT recipe! In step 4 of the section ‘Prepare the Pastry’ you said “Make sure the water dough is fully covered by the oil dough.” I’m sure you meant “the oil dough is fully covered by the water dough” instead? Hi Francid, I blind-baked it for 5 mins first before filling, just based on others comments. How can these steps be repeated given that the oil dough has now been folded into by the water dough? Also, do not fill the tart pastry with too much filling. Sift flour, sugar, baking powder, and salt together in a mixing bowl. ps:I love those tarts at the asian places and i am so eager to see if i can replicate them myself Hi, will be attempting your recipe tomorrow. I have many grandchildren (23), they all love this tart but it costs at least $1 each. 2. Some people settle for the second best (shortcrust pastry) which is easier to make. According to the current practice, the skin will be very soft; the middle-aged egg tarts have no egg tarts and no gear cutters. I am delighted to know that the recipe works. Have a quick check, and mine is 7cm or 2.6 inches in diameter. I don’t have food processor. 2. The filling was perfect. Too little water. I love that you took the time to be as detailed as possible. KP Kwan. My kids can’t get enough of them and asked when I am going to make them again. I work in the restaurant so that there is no issue for my extra egg yolks . In Portugal, similar egg tarts are called pasteis de nata.However, egg tart also shares its origins with the English custard tart. 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. 1. Having them right out of the oven is a whole new experience against the lukewarm version you get from the store. […]. Your recipe is great, very detailed and authentic. This way can cut short your baking time next time. Remove the top layer of the cling wrap.Hold the corners of the cling wrap to fold the dough toward the center. The softness is just right when I can use my palms to stretch the dough a little thinner by lightly pressing on it. However, the essence of the egg tarts lies on the unreplaceable texture and flavor of the Chinese puff pastry. Hi KP: Thank you for the detailed recipe! Thanks for your comment. You can use stand mixer too, as long as you accomplish the work. 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. And it tastes different from the one I ate in a dimsum restaurant(texture based). I've tried replacing butter with margarine and regretted it - the tarts were bland. I wouldn’t dare to even attempt to make these if it weren’t for your recipe! Bake until crust is … Sorry to bother you again. It looks a lot and hard to wrap all inside. Keep rolling as usual. Hi! Jump to recipe. Hi Dustin, Guess I’ll give this a try. Upper and lower heat with circulating air. I am happy to see you at this comment area, as you have read through my recipe. I followed the recipe exactly and the tarts are beautiful and delicious. The method is a bit messy if you do not use the food processor, but it is nearly identical. I did have to add more water to the water dough for it to hold together. Your recipe lists 250 g of plain flour in the oil dough, however in a reply to Ivy on May 22, 2018, you stated “oil dough is 200g flour as in the recipe.” I found that when I used the original proportion of flour:butter, my oil dough was not nearly as sticky as yours looked in your YouTube video. Delicious treats that are displayed on the temperature of the tart dough tart fanatic pastry stick the... 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