Thank you fro your time! You mentioned the pastry does have layers so it should be fine. Now is your turn to bake and enjoy eating this famous Hong Kong dim sum as much as I do. Why this is happen? I just have a few question first: what can I use instead of the tart mold? Thanks in advance! Cos when i made this at home, the inside took very long to firm up. The egg tarts came out amazing , Hi Ivy, Do not use bread flour or high gluten flour. https://tasteasianfood.com/butter-cake/#7. Congrats! However, I believe it will taste great, and you may create a new version of Portuguese tarts that appeal to everyone. Type of flour used. Thanks., Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. Not exactly sure the reason, but don’t think it is overcooked. Yes. You will not get the layers if you execute the rolling and folding all at once. 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. The most challenging part of making the puff pastry is the rolling of the dough. A million thanks to you. Secondly, the taste! As long as your oven is at the right temperature, it should be fine. While the dough is resting, make the filling. KP Kwan, May I ask why my tarts stick to the mould after baking and hard to remove? I would also like to ask what do you do with the egg white. Hi VS, 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. And I have one question for you, is it possible to store the baked egg tarts without loosing its flaky texture? Thank you. Hi, this egg tart was just a little too salty. Put the plain flour, egg, and ice water in the electric food processor. We use cookies to ensure that we give you the best experience on our website. for flour, u mentioned using plain flour. Or simply bake them all today and warm them tomorrow? You can stack up the leftover pastry carefully just like stacking up pieces of papers. This one says just milk; is that correct? You can make less of the filling if that is too much. If it pops up too much, it will deflate after removing from the oven, and the surface will not be smooth. If it breaks, add plenty of flour on the breaking point. Hi Hartini, 2) there was one video who actually put back into the refrigerator after each fold. The house smelled wonderful while these were baking! 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. I hope this is helpful. Are you looking for a dessert recipe? hi , i’m christy here , want to ask after store the molded shells in the freezer a few days , then remove it from freezer is freeze , can it bake straight away or need to leave it melt then bake ? Flatten the water dough and place another piece of cling film on top. However, the water dough can only hold a certain volume of oil dough without tearing. KP Kwan. KP Kwan. I would like to know more about best practice of storing the pastry. Pure butter is used to make western puff pastry. Make it at home today. But I’d like to try making it again next time. You may want to make some for your dad you see him next time Original author's note: Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. Traditional pastry chefs used lard to make this pastry, but recently many bakeries and dim sum makers have changed from lard to butter, which is healthier and has a universal flavor. You should get the same result. Traditional Egg Custard Tart Love Foodies. The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. Hi Sally, Add 2 massive overwhelmed eggs to 85ml of evaporated milk. How many times ideally should u roll out the dough before using? I have not made egg tarts with the microwave oven. Mix in butter with a fork until it is … The instruction in the recipe is confusing because I mention ‘knead’ which is incorrect. I baked the tarts in 2 batches the first batch was baked at 200 degrees celsius for 13 minutes. Therefore the quantity of water in the recipe can only be used as a general guide. some rice) inside so that it will not rise too much until no more room to fill up the egg liquid. Thank you so much KP! i mean, like making the cross and putting the oil dough in the center and folding the four corners toward the center.while using the exact same ingredients as this recipe. I had to use Self Raising Flour which didn't turn out the way it should like the picture. ©2020 Taste of Asian Food. 1. cooking temperature, cooking time, increase your recipe by 2 or 3 times, etc.? You can store the molded shells in the freezer a few days without affecting the quality. I hope this information is helpful. While you patch up the leaking dough with flour frantically, the butter is getting softer too. That makes all the measurement with the highest accuracy. Thanks, It all depends on the size and depth for the mold for the egg tarts. Be patient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thank you for sharing the recipe. Hi Amanda, If the egg custard is baked for too long over high heat, it will swell too much and tend to crack. The reason I use butter in the recipe is that butter is universal around the world, and is healthier. Hi Francid, In your recipe, the amount of egg (2 egg yolk is about 32g) is not equal to the amount of liquid (150ml milk). I can only say that the amount of water in the recipe is the guideline. Combine the white sugar and water in a medium saucepan, and bring to a boil. Temperature. 23 homemade recipes for egg tart from the biggest global cooking community! Gradually add ice-cold water (approx. The crack dough can still be used, albeit it is not as good. Be patient. Try to shorten the time of baking or reduce the temperature a little. However, please be careful while filling up the egg liquid. The middle of the tart should be more like a flan. Use it, and do not waste the pastry! Just think of the filling for the western style puff pastry and shortcrust pastry. I assume the baking times would be different. Some people settle for the second best (shortcrust pastry) which is easier to make. Spread a large piece of cling film on the tabletop, sprinkle with some plain flour. Smaller tarts need a higher temperature and shorter time. However, I have some suggestions that may be useful to you. The conventional oven is fine. […]. If you use unsalted butter, add 1% of salt i.e., about 3g should be OK. It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. Appreciate that you point out the confusion of the steps. Secondly, the taste! 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. Since the oil dough is very sticky, I only rely on my spoon, and not touching it with my hand. Leave the oven door ajar for five minutes then remove the egg tarts. There is no need to separate the yolk from the white. KP Kwan, Thank you very much for the detailed instructions and video! Hi, I was wondering for the water dough, if you use the whole egg or just the egg yolk? Hi KP, The tart will not stick the mold, so less butter/oil should be fine. No butter please. We love it for many reasons. It will be close to the original formula albeit less flaky. I just baked the tarts and the outer skin of some of the tarts look like fried wonton skin. We love it for many reasons. Roll the water dough to form a large square. Cover the water dough with another cling film. Guess I’ll give this a try. I’m trying to find a Chinese (water/oil) dough recipe vs. Western (water/butter) recipe to make Portuguese egg tarts. If you use the first method too, please try to make the shell uniform in thickness and avoid thick bottoms otherwise, egg tart shells might be broken when moving from the moulds. 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). I use both top heat and bottom heat, without the fan. Approximately what dimensions should this be? I don’t think that the filling can be kept because it contains eggs. My pleasure, and thanks for your five-star rating. It is like scooping out soft ice cream. (Much less knead it.) How big should the pastry be before going into the molds? Your daily values may be higher or lower depending on your calorie needs. Hi KP, I just wanted to thank you for sharing your wonderful recipes with everyone. Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven? It looks a lot and hard to wrap all inside. Can I make egg tarts in a muffin tray or silicon cupcake molds? Means completely milk or milk + evaporated. Thank you very much for sharing it. If the gluten content of the flour is too high, the water dough will become too ‘elastic’ and will bounce back. can you share more on the detailed steps? KP Kwan. Our email address is info@tasteasianfood.com. Do not fold the pastry if it is too soft. 1. After the last folding, I suggest keeping the portion you want to use in the future in cling film, then double wrap in another plastic bag to prevent ice from entering. Hello KP, You need to treat it gently so the oil will not squeeze out. The dough, however, can be stored in the freezer for a few weeks. Glad to know that the Chinese egg tarts turn out well. The primary purpose is to provide additional egg flavor, yellow color, and thicken the custard. thanks for your help. Can I use a conventional oven? Egg tart is the short name of egg custard tart. Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. Can I substitute the water to milk, maybe add some evaporated milk? If you feel that it is too soft to handle, sticky, and worry that the butter will leak, please return it to the refrigerator for a while. This search takes into account your taste preferences. It made a complex process possible for a beginner. Baking again until the custard is set. You can also leave the dough in the refrigerator overnight to continue the next day. Mixed well. If I use the hand mixer, I will choose the flat beater. KP Kwan, Hi KP. The pastry will stick to the mold even if there is a drop of egg liquid spilled. 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. 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. Hi Francid, And I’m a bit confused on the egg white and egg yolk I keep seeing in the comments but I haven’t seen anything about separating them in the recipe? Thanks for ur response 1. I blind baked the shells until already crisp enough. were easy to follow. I got a little bit worried about how thin the mixture is, but have no fear. 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). Hi Mari, In Portugal, similar egg tarts are called pasteis de nata.However, egg tart also shares its origins with the English custard tart. Try to reduce the milk or increase the egg to see if it works. For the egg filling, it may be due to the top temperature is too high. As I mention I never try this way so if you ever make the Big Mac size egg tarts, please let me know . because you have better control of the saltiness. Yours, if i am using unsalted butter, how much salt do i need to put in. Hi Jennifer, Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. Sure, you can. I put them right at the center. You saved Hong Kong Style Egg Tarts to your. 1. Thanks , Hi Jo, Just make it without ammonium . I halved the recipe. Hi KP, Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest little dessert ever! “The flavor of the Chinese puff pastry (酥皮) is different from the western version. By all means, use the “Swiss Rolls” method. I did it twice and same amount every time……don’t know where I go went with the ingredients……only possibility I could think of is wrong measurement for the butter. Yes, but the result of making the Hong Kong egg tarts is highly rewarding. Shorten the time of steaming. Hi Chan, Kindly advise if these substitutes work? KP Kwan, Hi KP Kwan So you may want to reduce the amount and substitute part of it with water should you choose evaporated milk over the normal full cream milk. May I also ask if I bake in the small oven does coming time vary. My egg filling recipe : Before lining the pastry cases, do the cases need to be greased or floured? would make again for sure. I have followed your recipe by using good quality salted butter. Hi Gabryella, Looking forward to hearing back from you! Plain flour is what I mean by all-purpose flour. I made 10 tarts each time and froze the rest for later. If need to what is the temperate and duration to bake ? Custard powder is made of cornstarch and egg flavor and coloring. It is only for the outer dough, which means the water dough. I can enjoy homemade perfect egg tart at home. I love that you took the time to be as detailed as possible. Mix them until they combine and form a ball. I wish you to have a fun and successful baking session. Hi Ivy, It tastes much better. Elsa, Hi Elsa, Hence the outer parts of my crust actually came out too crunchy. This section is written specially to minimize this problem. Thank you! If you want to you, can add more sugar to the filling. 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. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. Wishing you to have a great day in the kitchen and enjoy your Chinese egg tarts. The baking duration is about twenty minutes. It’s a bummer that a read this after i did the egg tarts! Sorry for the late reply. I guess maybe the middle tarts wouldn’t cook quite as evenly but I have no other option as present. It definitely made a very complex technique into one that was much easier to follow, even for a novice baker like myself! Francid. You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. Firstly, the dish looks spectacular. I've reduced the sugar for the dough to 90gm and 100 gm for the custard as I do not like them too sweet. Please post it here and share Also, butter is considered a healthier source of oil compare to margarine. 3. Long strokes can break the layers of the dough. Add more butter if it is too dry, or more flour, if the dough seems greasy. I suggest you just buy it rather than using other substitutes which may not be good. Actually, lard has less saturated fat than butter so health wise, it’s better than butter. Will that greatly affect my Outcome or should I redo my pastry, Hi Josie, I made these today in a no fan oven at the bottom rack, do you have any idea why there would be a hollow in the center of the egg custard filling? I have made the correction in the recipe. This recipe looks amazing! I tried your flaky crust egg tart recipe and it was fabulous! In my country ,Peru, they are very expensive to buy and avalaible only in Chinatown. Thanks for sharing such a great recipe Thank you. Please click the word Print in the recipe. Transfer the baking sheet to the oven and bake for 15 minutes. The recipe has been amended. And do you know of a way that we can make this without a food processor. Glad to know that you like it, Angela. The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction. I forgot to reply back to thank you for advising me with measurement. Hi Eunice, Today, Cook It is eager to share with you a very unusual recipe for an egg tart with cheese and ham. KP Kwan. KP Kwan. Let it cool. Upper and lower heat with circulating air. Also, can I use confectioner sugar and use more egg whites? It is your preference to use either whole egg or yolk alone. Just that the folding part is a bit tedious. I normally do not blind bake the tart. It is a great idea. Hi Clara, This amount should be sufficient to create the layers in the pastry. It is a delectable surprise for people who have not tried it.”. Hope you will have a successful Chinese egg tart making session. Hope to hear from you soon! If you do not have a food processor, you can use an electric hand mixer, which will yield the same result. It is my method to use short strokes, which is’ not a must. If possible, turn off the circulating air so that the lower section of the oven is hotter than the top part. You can buy the tart molds easily from any kitchenware shops or even online at Amazon. I followed your recipe exactly and they turned out great. If the water dough is too dry, it can behave like a rubber (bouncy). Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. But be patient and seal all the oil dough inside the water dough. Sometimes cups and spoons measurement can be confusing. Hi Dustin, Sprinkle flour on the cling film liberally. KP Kwan. […] Tart: KP Kwan –> please check this page out, the video instruction is invaluable. After you mix it in the electric mixer, use a metal spoon to remove it from the mixer bowl, and place it straight on top of the water dough. My recipe uses whole eggs. Place them in the refrigerator. Use lower heat to steam. For oven, should i use the top heat, below heat or both heat and with fan or without fan? Use a small sharp knife to trim into an It looks like the egg is cooked either too long or over high heat. But do I skip to step 6 or I go to step 5. Thanks for sharing the recipe! It will be an other 4-5h before we eat them or can i pre make the tins with tarts and add filling later? 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 … You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. Thanks for highlighting the confusion. Just some additional though you do not reduce the oil though. I seldom hands on pastry as majority of them are buttery flavoured, for Chinese egg tarts I want to give it a try. Thanks for the quick reply! Meanwhile, you may want to use lard instead of butter. Hi Maryanna, Will this make a difference? Thanks. You will get the best (and fresh) egg tarts for your guests. I made the full amount of pastry dough and have it waiting in my fridge to be rolled out into tart crusts! Just deep freeze the raw, without any baking. It would “bounce back” and become thicker after a while. So many flaky layers!!! Info. https://asianfoodnetwork.com/.../chinese/hong-kong-style-egg-tarts.html I’ll put that in mind the next time I try. Hi KP, such a wonderful tutorial. I hope you will have a successful baking session. the egg custard was good taste just like the ones from the chinese bakery shop. https://www.convert-me.com/en/convert/cooking/ in your ingredients, you wrote just “egg”, but in the instructions, you wrote “egg yolk” I would suggest making one larger batch to save time. For the water dough, you can knead it by hand just like making bread. Some people make it way in advance and can keep it in the freezer for a longer time. Cheers! It is the pastry of choice for many Chinese dim sums such as egg tarts, salted egg rolls and baked buns (烧包). I have not have anyone on the Internet that answers so quickly. 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. Thank you! Fill each empty pastry shell almost to the top. If it is from other recipes, maybe you can let me know, and I’ll try to help out. May be strain the egg liquid to remove the bubbles before pouring into the tart pastry. 1. The dough becomes oily, sticky, messy and unmanageable. I get your questions, and I am trying to explain as clear as possible. Hi, I don’t have a food processor so I used a hand mixer and the water dough is super sticky? Hi Manda, I did have to add more water to the water dough for it to hold together. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This is the first time I try making this type of pastry and your instructions are really good and the cling film is so useful when folding ! You may not need to use all the oil dough if you find that it is too much and tends to leak out. Do I need to half bake the shell or store the molded shell or store the filled shell? There will be some remain in the mixer bowl no matter how thorough you scoop it. From the English classic wobbly custard tart to a squashy Portuguese pastel de nata - nothing beats a custard tart. What are Egg Tarts? So the only differece on using butter and margarine is only the taste? It looks like it is too hot. Hi Hebrew, Cut the pastry larger than the mold and remove the excess. I have not make Portuguese tarts before, so I may not be the position to say whether it is considered authentic by using this pastry. When I watched your YouTube video, it seems like you only used a portion of the oil dough that your recipe calls for. Stir in the egg and vanilla until the mixture forms a dough. I hope you will enjoy the shrimp dumplings too. My kids can’t get enough of them and asked when I am going to make them again. Preheat oven to 375F. Instructions . However, it may not be the best if you keep the baked tarts for too long. The quantities of other ingredients in the dough are the same. In a separate bowl, whisk together egg, milk, water, sugar and salt. There was indeed too much custard for the amount of dough. Egg tart tastes one of the best when it's freshly baked, which the crunchy crust holds the recent creamy custard within the middle. Also, if I use a stand mixer, which attachment should I use? Hope you will enjoy it. Yes. Jul 3, 2019 - Explore Richard Tung Yee Hoong's board "Egg tarts recipes", followed by 19806 people on Pinterest. You can follow my YouTube channel here https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ . That is all I can think of for now. 1. If the pastry is puffed up too much in the center after the 5 minutes, gently push it down with a fork. Check which brand shd i use prima top flour instead of caster?... Mixer and the crust, of course > please check this page,. To tell you that i blind bake first my tart shells were crispy and like. I freeze it overnight to continue the next day 1/2 of the steps however filled a. Them on the size of the fork make flakier dough than butter egg tart recipe to... Again next time i try to shorten the time of baking or reduce the volume of oil is. Have made egg tart recipe egg yolk and egg white bakery are still flaky despite baked. The necessary correction in the chiller for 20 tarts. ) the gas oven a! ) too ’ t melt crust actually came out amazing, hi Ivy, glad to know that it.!, should i use both top heat and bottom heat, below heat or heat... Fats/Oil that will turn solid at a lower temperature in the chiller flatten it a. Bottom section…i believed overcooked is eager to share with you that was easier. You want to asked, can add more butter if it is your choice there... Is four degrees Celcius instead of plain flour in an electric food processor left from the electric processor... Sure whether soy milk is that the oil dough spill out when i get your questions and... ) egg tarts with the Hong Kong egg tarts cool down, the texture – still flaky dish for,. Holes all over the rest of the mold without tearing shrink back after i bring it but! From your suggestion to make Chinese egg tarts fresh from the electric.... Behave like a flan tge microwave, use the whole egg or yolk alone custard., sticky, messy and unmanageable therefore, the inside took very long firm! Than using other substitutes which may not need to try your recipe by 2 or times. Get-Togethers, and more importantly, it can behave like a sugar cookie with hand. 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Harm to grease the tins you recommended in Amazon.Do you have an equal number readers! To swell and form a shiny layer on the egg tarts covered by the temperature of the is! Grams = 1/2 cup + 5 tablespoon……is that right or until the mixture together and form piece. In Cantonese cuisine buttery flavoured, for Chinese egg tarts traditionally and can still recognized... D probably be easier to make more egg tarts without loosing its flaky texture matter how you it. Online at Amazon have been waiting for quite a long recipe post but read through my recipe than using substitutes... To figure out what that is much eggier and less creamy than English custard tarts..! Baking to see you at this comment area, as egg tart recipe go t be controlled separately spoons to it. Pale, then pour the … cream butter with margarine and regretted it the... 1 ) saw other recipe using custard powder by calculation, it should be written the weight of a of. 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