![]() Slightly prop open the oven (I tucked a kitchen towel in between).Speaking of, did you know that the Hong Kong style egg tarts are actually derived from the Portuguese style egg tart? In the beginning when Macau was still under Portuguese colonization around the twentieth century, the Portuguese style egg tarts or otherwise known as the pasteis de nata, was brought over to Macau and rather than Portuguese egg tarts, they are better known as Portuguese custard tarts instead! While the Hong Kong style egg tarts as we see today have a light colour and a shorter crust as compared to its Portuguese counterpart. Turn OFF the oven and leave the egg tarts in the oven for 25 minutes. Turn down the heat to 400F, & bake at 400F for another 10 minutes. Press the edges of the dough up until it covers the edge of the mold. Take a piece of dough and place it in the mold. Keep them refrigerated while preparing the molds.Ĭoat mold with a thin layer of butter. Stack the crust on top of each other with plastic in between to keep them separated. *Thickness of the dough should be +/- 4 -5 mm. Use a cup or bottle the same size as the egg tart to cut out the circle. Roll the dough out in one big sheet.To make the egg tarts you’ll need egg tart molds. Roll into a rectangle, this time fold it in 4 layers, wrap it up, then refrigerate for 20 minutes. Roll in a rectangle, and fold in 3 layers, wrap it up, then refrigerate for 20 minutes.Ĥ. We will be layering the crust by rolling it in a rectangle and folding it.ġ. Watch Video with step-by-step instructions Wrap it up like an envelope and seal the edges together. Roll out the water dough and place the oil dough in the middle. Leave it on the countertop to let it completely cool down to room temperature. Slowly add the warm milk mixture while you keep stirring. In a bowl combine eggs, evaporated milk and vanilla extract. Heat up the milk with sugar and cook until sugar dissolves. While the dough is resting we can make the egg tart filling. Place oil dough in a Ziplock and shape it into a flat square. Place water dough in a Ziplock or wrap with plastic wrap and refrigerate for 20 minutes. ![]() Slowly add the water until a dough forms. Egg Tart Pastry Crust - Water Doughįor the water dough mix flour and custard powder together. *Use a scraper to make it easier to knead the butter and flour together. Oil dough and water dough.įor the oil dough mix butter with the flour. To make the dough we need 2 seperate dougs. Scroll down to check out the ingredients needed for the Hong Kong Style Egg Tarts with step by step instructions! (づ。◕‿‿◕。)づ Whenever I make these tarts they don't last long on the table, these are amazing to share with your family & friends! Today however we will also be learning how to make the SUPER FLAKY crust that is similar to puff pastry. To make this recipe easier you could use store bought pre-made puff pastry. The Portuguese egg tarts are made of puff pastry with a sweeter custard filling and a caramelized top. ![]() ![]() The Hong Kong egg tarts are made with a butter/lard shortcrust pastry or puff pastry filled with a smooth, creamy and sweet custard filling. Hong kong / Cantonese-style egg tarts and Macau Portuguese egg tarts. What is the difference between Hong Kong Style Egg Tart And Portuguese Egg Tarts These egg tarts are typically sold at local Chinese bakeries or as a dessert in some Dim Sum 点心 restaurants. Inside it is filled with a silky, smooth and sweet egg custard. The pastry crust is either made with a butter shortcrust pastry or puff pastry. Also known as 蛋挞, dan tat in cantonese are baked Chinese pastry tarts. ![]()
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