Or it depends on your dough? I think it will not make much difference. … You can use light strokes instead, as long as it does not break 🙂 25Pcs Non-Stick Egg Tart Mold Cupcake Cake Mini Pie Muffin Pan Baking Tool Molds. 2. Hi KP, Never attempt to make sumo size egg tarts. Base on this reason, palm oil, olive oil and other vegetable oil may not be a good choice. All the best in making the egg tarts. If need to what is the temperate and duration to bake ? If you do it more than four, the layer will become too thin and break, which will have a negative effect. KP Kwan. I am kind of baffled with what you got too. Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast. Butter (or shortening) plus some flour is used to make the Chinese style puff pastry. Cheap Cake Molds, Buy Quality Home & Garden Directly from China Suppliers:6 Pcs Egg Tart Aluminum Cupcake Cake Cookie Mold Lined Mould Tin Baking Tool Ping Round Tart Mold … The second piece of the cling film prevents the dough from sticking to the rolling pin when you roll out the dough. 1. I don’t think that the filling can be kept because it contains eggs. It is your preference to use either whole egg or yolk alone. 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? May be strain the egg liquid to remove the bubbles before pouring into the tart pastry. I am mixing by hand because I do not have a food processor. Tomorrow I have limited time to bake, but I want to make these. Guess I’ll give this a try. Thanks for highlighting the confusion. The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction. I use both top heat and bottom heat, without the fan. Hi KP, Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius. KP Kwan. It is OK. May I ask if these canbe made in tge microwave? Keep it simple. Hi KP, For the egg filling, it may be due to the top temperature is too high. I hope it is clear and enjoy your baking. I am going as gently as possible – and when I roll the cold dough it begins to crack. 1. Cheers. cooking temperature, cooking time, increase your recipe by 2 or 3 times, etc.? Mix in butter with a fork until it is in small crumbs. This way can cut short your baking time next time. Hi Peng, You can make less of the filling if that is too much. 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 used western puff pastry to make egg tart: the shells got raised & pushed the custard out. Can the rolling and folding be done all at once instead of four different times? https://www.convert-me.com/en/convert/cooking/ Thank you for the clear and detailed instructions. However, it may not be the best if you keep the baked tarts for too long. This way will yield a more elastic dough, so when you roll it out, it will not break that easy. Hi Mr Kwan, My understanding of evaporated milk is that 60% of the water content is removed from milk (hence evaporated). Thank you for this recipe! Thanks for your comment. Just put it in the refrigerator and wait until it firms up. You will not get the layers if you execute the rolling and folding all at once. I will take a look at the image shortly. I do not do that as it will not stick. Thank you Patty. How to find the optimum softness of the dough before rolling it out. After the last repetition, flatten the dough to about 3mm thickness. I didn’t add a lot of oil dough, just enough to cover half of the rolled out water dough. I have not encountered a hollow (if I understand correctly, there is a hole in the custard.) I have set up YouTube channel a month ago and all my most recent recipe / post are with videos. It will be the western type is you use the solid butter pieces and lay on the roll out water dough and start to fold it. (If you use it the next day, then just leave it in the chiller will do.) Thank you for sharing such a thoughtful recipe on traditional Hong Kong egg tarts! Hi KP, KP Kwan. You can use top flour instead of plain flour. 1. […]. It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. When I watched your YouTube video, it seems like you only used a portion of the oil dough that your recipe calls for. The pastry is folded a few times later so it will be well mixed anyway. Hope you will enjoy it. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. 2. Hi Hartini, Francid. By all means, use the “Swiss Rolls” method. Thanks. This happens especially at the bottom section. Melt the sugar with water to make a simple syrup. You can also leave the dough in the refrigerator overnight to continue the next day. Hi Sally, Not quite sure about the fan oven since I do not have one. Pack of 4, Dealglad® 20pcs Egg Tart Aluminum Cupcake Cake Cookie Mold. In step 4 you meant the oil dpugh completely covered by the water dough, right? Thank you for sharing your recipes with me! KP Kwan, Hi! I wanna ask why my eggtart filling always cracked after several hours of baking. I have not encountered such an issue. Once you think the butter starts to soften and you believe it may leak out when your roll, send it back to the chiller or freezer. Just make it without ammonium 🙂. I have started blind baking to see if this works better. Hi Mike, The dough from your recipe was enough for 20 tarts. That is wonderful news. Therefore, I like to remove it from the electric mixer directly onto the water dough. I’M sorry to bother you again. Hi I made the egg tarts today using your recipe! Hi Ferris, Thank you for taking an interest in this egg tarts recipe. But you still need high temperature to let the pastry expand and create the layers in the oven. Hi. It seems the problem is not due to overheating or high temperature. It is my wish to share the egg tart recipe with you. There will be some remain in the mixer bowl no matter how thorough you scoop it. Cheers! Hi Sandy, Thank you. Hi Jennifer, The time required depends on the temperature of the chiller or freezer. Roll the water dough to form a large square. Yes. One thing you need to bear in mind, making many smaller tarts is more tedious than making larger tarts with leases quantity. Just some additional though you do not reduce the oil though. So many flaky layers!!! Thanks. However, I have used both the small oven (for home use), and the commercial oven and both works well. A million thanks to you. Not exactly sure the reason, but don’t think it is overcooked. Do you throw it away or roll it in to a ball and cut it again and mould it in the case? How many times ideally should u roll out the dough before using? Why this is happen? The dough becomes oily, sticky, messy and unmanageable. Thanks 🙂, Hi Jo, It looks a lot and hard to wrap all inside. 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. I have corrected it immediately. Please post it here and share 🙂 Hi KP, KP, thank you for sharing this wonderful recipe. Indeed, you can also use a mixture of them. Will that works? Hi, I tried to cover whole water dough but still have some left (about 20%?). Hi KP: Thank you for the detailed recipe! I’m really looking forward to making these. Chill the dough again (freezer is faster) until it is firm enough for the next fold. Yes, but the result of making the Hong Kong egg tarts is highly rewarding. 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. I always wonder to how the egg tarts from bakery are still flaky despite being baked from several hours ago. Hi Wen, Your egg tarts looks really delicious. Professional-grade Baking Tools and World-class Pastry Ingredients. Thank you, Thank you so much KP! 2. Very happy now in my Homemade album. You are welcome. 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. I made 10 tarts each time and froze the rest for later. Is anyone here have the answer? Hi KP, thank you for this recipe! 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 seldom hands on pastry as majority of them are buttery flavoured, for Chinese egg tarts I want to give it a try. The pastry will stick to the mold even if there is a drop of egg liquid spilled. 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. Be patient 🙂. 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. Also, it does not matter if the butter and flour is not 100% well combined. Thank you so much. It is messy to mix by hand, and that is why I use an electric mixer. If it is wet and oily how do I roll It into a ball. Yes. KP Kwan. You can test if this is the reason by blind baking one without the egg filling. 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? Or simply bake them all today and warm them tomorrow? Thank you so much for your service!! You may not need to use all the oil dough if you find that it is too much and tends to leak out. Thanks. I have just replied to most of the questions. Free shipping. Thank you and hope that this article helps you to make the Chinese egg tarts. Does it make any difference if you do too little or too many times? Regards, Cozynest 12PCS Egg Tart Molds, Mini Tart Pans, Muffin Cake Mold, Steel Mini Pie Pans Muffin Baking Cups Cupcake Cake Cookie Lined Mold Tin Baking Tool (3 inch) 4.2 out of 5 stars 79 $16.99 $ 16 . You can use the way you prepare Siu Bao for this pastry. Hi, Hi Lynette, I leave it as it is as it is not possible to get all out from the mixer bowl. Glad to know that the Chinese egg tarts turn out well. I assume the baking times would be different. The method is a bit messy if you do not use the food processor, but it is nearly identical. The dough, however, can be stored in the freezer for a few weeks. Since the larger one will hold more egg liquid, the base of the tart crust may compress too much by the weight of the egg liquid. Cheers! i got the tins you recommended in Amazon.Do you have to grease the tins prior to putting the pastry on. Gently press each cut-out into the tart molds. I see a lot of other recipes using evaporated milk. Best regards. I want to say thank you so much for the recipe. It’s a great effort! I do have a suggestion. How about the texture? That is what I mean. Hi KP, Thanks for your advice. It may not be fluffy as expected. If the percentage confuses you- just follow the recipe, i.e. 12Pcs Non-stick Mini Tart Pans Egg Tart Cupcake Tartlet Baking Mold … In fact, lard will give a better layer than butter for the pastry. 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It will bring you to the Print format. Hi KP, 1. Or just put the tart mold directly on the wire rack in the oven – not sure if it makes a difference! 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. Can I use prima top flour instead of all purpose or plain flour? You can make it into a rectangle which still works the same. Just guessing, can it be some bubbles? Baking again until the custard is set. It also formed air “bubbles”, and made the oil dough spill out when I tried to roll it. Thanks, Hi Cindy, I would also like to ask what do you do with the egg white. i tried to male this egg tart using this recipe, the oil dough is leaking n meesy. You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. 99 You can get all the ingredients to be converted here; Other than that, it should be as good as the larger one. Use a spoon to scoop as much oil dough at the center of the water dough. Meanwhile, you may want to use lard instead of butter. The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. I’ll put that in mind the next time I try. Hi KP, Therefore, it depends on the room temperature (winter or summer) and also the initial firmness of the paste when you roll it out. Keep it cold so that it is easy to handle. It will be close to the original formula albeit less flaky. Is the baking temperature the same with a small convection oven? Thank you so much KP for giving so much detail on how to make the egg tarts. It may take at least twenty minutes for a small dough but much longer for the bigger one. Hence the outer parts of my crust actually came out too crunchy. Thank you so much for this amazing post. You can use all milk and no water. Hi Vivian, Too little water. 4.5 … To make the custard filling, melt sugar and salt with hot water 2) there was one video who actually put back into the refrigerator after each fold. However, I have some suggestions that may be useful to you. As long as your oven is at the right temperature, it should be fine. I am happy to see you at this comment area, as you have read through my recipe. My dough puffed up too thick, so I think I would reduce the thickness next time. I am currently attempting this recipe. For more details, you can refer to the other post “Complete guide- How to make the best butter cake (8 simple steps)”, Step 7- Baking temperatures and the duration. The quantities of other ingredients in the dough are the same. 2. How long do you suggest I cook the egg for if I blind bake my pastry? I made the full amount of pastry dough and have it waiting in my fridge to be rolled out into tart crusts! I know this is a LONG recipe post but read through it before you start 🙂. I actually turn it 90° as in other recipes. $10.49. KP Kwan. I am just guessing. Thank you for this detailed instruction on how to do egg tart!It is very helpful. Otherwise, the egg filling and the rest of it tasted great. Lightly press the pastry onto the surface of the mold. The heat distribution is not so even for small oven compare to the large one. Hope you enjoy it. Every oven will give you a different result. The oil dough will stick to any surface. KP Kwan. For rolling, shd i freeze the dough or chill it only? In fact, lard will give a better layer than butter for the pastry. KP Kwan. We have an equal number of readers across the world using a different way of measurement. So i decided to blind baked first the shells. Hi KP, Please bear with me at this moment until I get an auto converter to be used in my blog. 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 just baked the egg tart today . One cup is 250g or 250 ml. thanks for your help. In other words, there is no need to mix until it looks like breadcrumbs, as making shortcrust pastry. Leave the oven door ajar for five minutes then remove the egg tarts. Hi Christina, Hi Francid, A possible reason is the filling leak out from the pastry, either it is too full, or from the base. Approximately what dimensions should this be? The position and temperature will affect how fast the pastry will cook in the oven. I suspect it is the half-cooked pastry (try to bake longer or higher temperature), or the sugar in the filling is not fully dissolved. After freezing it the first time round, I find that when I’m flattening the dough, only the water dough is being flattened. As in the video, you will see some oil dough are still in the mixer. I tried to convert the measurements but they’re all slightly different. However, it is your choice as there are people do not take pork and lard. 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. Hi Gabryella, Avoid using sugar in large granules. 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. Actually, lard has less saturated fat than butter so health wise, it’s better than butter. Thanks so much for this wonderful recipe! Thanks. I know that some old school Dim Sum restaurants still use lard, but has gradually shifted to butter and other oil during the demand from customers. 1. if i want to reduce the oil dough portion, what is the proportion between flour n butter? I made these today and they were perfect! Thanks for letting me know the confusion, and I have made the necessary correction in the recipe. That is all I can think of for now. Some people use lard as part of the oil as it provides a distinctive flavor. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. If that happens. The Hong Kong and Macau egg tarts differ slightly. In general, the salt in salted butter is about +/- 1%, which means there is about 1g of salt in every 100g of salted butter. I use full cream milk (>3% milk fat) in my recipe. Do not fold the pastry if it is too soft. If you don’t mind, could you please explain clearly how to make the oil dough without a food processor. 40 grams sugar 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 can understand how difficult it is to visualize how to do it without the access to my YouTube video in China. I will try your pao recipe one day and of course without ammonium. Thank you for putting so much detail into the recipe. Just think of the filling for the western style puff pastry and shortcrust pastry. Stack up the leftover pieces, roll out into thin pieces to be used again. Thanks for your explanation. 1) saw other recipe using custard powder. 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. Can it be some filling spilled and leak/wet the outer surface of the pastry? Roll out the pastry dough to about ¼ of an inch thickness and use a round cookie cutter to fit the shape of the molds … So I do hope you can take some time to do the folding and rolling. Put it in the chiller will help to harden it. KP Kwan. Try to reduce the milk or increase the egg to see if it works. Be patient. Hi Sonal, After that, using a brush to brush off the excess flour before folding it. Hi KL, 2 egg yolks 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. Spread a large piece of cling film on the tabletop, sprinkle with some plain flour. I hope you will have a successful baking session. KP Kwan. Wait until it becomes very soft before mixing with the flour. Hi Nancy, I am not able to fold it without it sticking and it’s not really dough textured. Here are my answers: I have used the small portable oven and large commercial oven for baking tarts. Hi Chan, Lucy, Hi Lucy, 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. I put it into the oven directly, no baking sheet. The. After that I continue baked with the egg custard. Hope I manage to make it clear to you. Anchor Butter New Zealand, Unsalted. Another way is to substitute the plain flour (which I mean is the normal cake flour or all-purpose flour) with half of the bread flour (which has a higher protein content). I would say it is frim enough that you can bend the pastry without breaking it. Wishing you to have a great day in the kitchen and enjoy your Chinese egg tarts. Hi Caro, KP Kwan. Upper and lower heat with circulating air. As I mention I never try this way so if you ever make the Big Mac size egg tarts, please let me know 🙂 . ... My molds (dim sum egg tart size vs bakery egg tart … I remember trying your recipe my first time making these egg tarts a few years ago, and they turned out perfectly! Just a wild guess 🙂 I hope this information is useful and all the best in baking. And if possible, put something (e.g. It is not worth to spend the time to remove (and potentially messy) any small amount from there, as there will be no significant impact on the final result. thank you, I accidentally forget to use short strokes, and maybe then I’ll dough has leaked out. Thanks, Thanks for trying my recipe. At the same time, make the filling separately and place in the refrigerator too. 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. This looks wonderful! But the result is always the same. Thank you for the pao and pao filling recipe. Hi KP, 2. There is always room to improve and will be glad to find ways. I use the whole egg normally and go through a strainer to remove the uneven egg white. Could this be done like putting the oil dough into a square shape and doing it as puff pastry? I used a whole egg but in the video it looks like just an egg yolk, is that what’s wrong? Thank you for trying out the recipe and great to know that it works. We provide a variety of egg frying mold online supplied by reliable sellers around the world. The conventional oven is fine. KP Kwan. Do I need to half bake the shell or store the molded shell or store the filled shell? I’m not sure I understand step6 which calls for repeating of 2-5? Do you think it would be suitable to make these in a 12cup/piece metal single muffin tray? for flour, u mentioned using plain flour. Thanks. That was what most people do in the past, and now getting lesser due to health reasons. Besides that, the crust was very flaky like in dim sum restaurants and the egg filling tasted amazing! Prick some holes on the bottom of the pastry with the tyne of the fork. Thanks. 1. KP Kwan. The liquid may be too much, and the eggs are not able to hold the custard together and cause the breakage, crack, and shrinkage. You mentioned the pastry does have layers so it should be fine. Frozen the empty pastry shells. Hope you will have a successful Chinese egg tart making session. Hello, can you tell me what other fillings I can use other than egg custard? That makes all the measurement with the highest accuracy. 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 Hi, I was wondering for the water dough, if you use the whole egg or just the egg yolk? Please keep posting your great recipes 🙂. Nevertheless, here is my answer. 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