warm water, eggs, oil, sugar, cake flour. The oil will leak and become messy. You can use the way you prepare Siu Bao for this pastry. Hi LP, Thanks, Therefore, the pastry made with anyone of them is easier to handle during shaping and folding, as long as you keep it chilled right before rolling it out. Hi KP, https://tasteasianfood.com/butter-cake/#7. 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. Thank you for reaching out. Hi KP: Thank you for the detailed recipe! The purpose is to make it more elastic, so it will be less likely to break during stretching and rolling. Having them right out of the oven is a whole new experience against the lukewarm version you get from the store. You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. Hi Mari, If you encounter leaking problems, I suggest you can freeze it first, but wait until it is JUST soft enough to roll. ,for speeding up the whipping process, not required in summer days. The plain flour in the recipe, is it all purpose flour? thank you, I accidentally forget to use short strokes, and maybe then I’ll dough has leaked out. 3. 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? Melt the sugar with water to make a simple syrup. And do you know of a way that we can make this without a food processor. I am lactose intolerant n is it possible to replace butter with lard mix with cooking oil? Thank you! 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. Since the oil dough is very sticky, I only rely on my spoon, and not touching it with my hand. You can use confectioner sugar or castor sugar. Hi Ivy, Other than that, it should be as good as the larger one. I think there will be two small differences: Thanks. I am delighted it was a success, and more importantly, it makes your kids happy! Custard powder is made of cornstarch and egg flavor and coloring. Lucy, Hi Lucy, If that is the case, look for low gluten flour (those call cake flour or pastry flour). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. And lastly add oil and well combined too. 1. Great video and recipe. KP Kwan. Hope you enjoy it. Basically just beat the eggs, mix together all the ingredients and bake. Thank you very much for sharing it. You need to fold and roll out at least three times, and four is better. 2. Long strokes can break the layers of the dough. KP Kwan. Thank you fro your time! I have corrected it immediately. Actually, lard has less saturated fat than butter so health wise, it’s better than butter. 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. I am not sure whether soy milk is a good substitute, but you can give it a try. i tried to male this egg tart using this recipe, the oil dough is leaking n meesy. Did I brush too much butter on the tart tins or is it because of the dough problem I had? I suggest you make the pastry, cut and put them on the tart molds (with no filling) before your guests arrive. KP Kwan. It is like scooping out soft ice cream. KP Kwan. Hi KP. For rolling, shd i freeze the dough or chill it only? It is my method to use short strokes, which is’ not a must. I’m trying to find a Chinese (water/oil) dough recipe vs. Western (water/butter) recipe to make Portuguese egg tarts. The crack dough can still be used, albeit it is not as good. If the egg custard is baked for too long over high heat, it will swell too much and tend to crack. (can still form a piece of nice dough) You should not worry too much too much water. I can’t watch the video as I am in china and youtube is blocked. Just deep freeze the raw, without any baking. HI Eelynn, Glad to know that you like it, Angela. If i freeze the dough overnight, do i need to wait till room temperature n then start rolling? Add eggs and castor sugar. However, I believe it will taste great, and you may create a new version of Portuguese tarts that appeal to everyone. However, I have some suggestions that may be useful to you. Could I make the dough in advance and just leave it overnight to chill vs. 20 minutes to firm? Hi Francid, My understanding of evaporated milk is that 60% of the water content is removed from milk (hence evaporated). It is far better than just sprinkle flour to prevent the pastry from sticking to the surface. Chill it until it is slightly firmer than I want. How big should the pastry be before going into the molds? I wouldn’t dare to even attempt to make these if it weren’t for your recipe! You will not be able to remove all from the mixer bowl as it is sticky. Also, it does not matter if the butter and flour is not 100% well combined. Could this be done like putting the oil dough into a square shape and doing it as puff pastry? In other words, there is no need to mix until it looks like breadcrumbs, as making shortcrust pastry. I just wanted to clarify uh its 100mL right? Will that greatly affect my Outcome or should I redo my pastry, Hi Josie, I have purchased the ready-make western puff pastry and store for a few months without losing the texture – still flaky. Thanks for ur response By doing so, the bottom part of the pastry will cook faster than the edges and the top and will be less soggy. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. This way will yield a more elastic dough, so when you roll it out, it will not break that easy. I may revisit some of the older one including Egg Tarts and make a video in future. Also, do not fill the tart pastry with too much filling. 2. Mix them until they combine and form a ball. Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven? You are welcome. Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. Thanks for your reply This is my first time making these tarts. 4. KP Kwan, Hi KP. There is also no chinese bakery where I live Now, I can make it for a lot less. Cook Time 45 mins. Nevertheless, here is my answer. I love that you took the time to be as detailed as possible. I use full cream milk (>3% milk fat) in my recipe. Thanks, Hi Jennifer, It doesn’t matter how you fold it. Thank you. One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon. And also it always shrinked down at the center. KP Kwan. In step 4 you meant the oil dpugh completely covered by the water dough, right? 2. 2. Thanks for the reply. Approximately what dimensions should this be? Hi Eunice, Or it depends on your dough? Only with egg, water, salt and some sesame oil, you can make this super smooth custard at home. On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake. So not stress out too much of that 3g of butter. 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). I’m gonna try your recipe soon. Thank you and hope that this article helps you to make the Chinese egg tarts. ... 2 Eggs middle size. 3. Hi Vivian, Would like to ask few questions Use a cookies cutter or bowl to cut out pieces of round pastry which are slightly larger than the area of the mold. Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart. By calculation, it is one part egg and 4 1/2 part liquid. Hi Peng, A pair of disposable glove and a plastic spatula are both useful. Can I use prima top flour instead of all purpose or plain flour? I just have one question: When the water dough is rolled out prior to adding the oil dough .your recipe mentions it should be rolled out into a large square. What happens if the oil dough leaks? The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. https://www.thespruceeats.com/chinese-sponge-cake-recipe-694454 It is the pastry of choice for many Chinese dim sums such as egg tarts, salted egg rolls and baked buns (烧包). Cut the chilled butter into small pieces. Beat eggs in a mixing bowl for 5 minutes until light and fluffy. How long do you suggest I cook the egg for if I blind bake my pastry? You can get all the ingredients to be converted here; That is why the taste is not the same. There are two types of Hong Kong egg tarts. Hi Dustin, KP Kwan. 3. One is with shortcrust pastry and the other is by using the Chinese puff pastry. 2. It might be due to the temperature is too high, causing too much expansion of the egg filling. Upper and lower heat with circulating air. I seldom go wrong. I actually turn it 90° as in other recipes. Thanks , Hi Jo, It is the oil that separates the pastry (which means the water dough) and forming the layers. Sorry for the late reply. 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. We use cookies to ensure that we give you the best experience on our website. Thank you for this detailed instruction on how to do egg tart!It is very helpful. Here are my answers: Baking again until the custard is set. I did have to add more water to the water dough for it to hold together. ps:I love those tarts at the asian places and i am so eager to see if i can replicate them myself Use it, and do not waste the pastry! If you are referring to the manual hand beater (not electric), then I suggest you put all the ingredients in a large bowl. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. In a medium bowl, mix together the confectioners' sugar and flour. no salt in the oil dough and with salt in the water dough. Just wanted to thank you for posting egg tart recipe with such great details. That is wonderful news. 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