150 ml milk Usually brushed with chili sauce or sweet bean paste and stuffed egg and lettuce leaves, not famous, but it should be a dish … I have 7cm diameter across and 2 cm deep but i find that there is more pastry than filling if I roll to 3cm thick. The second piece of the cling film prevents the dough from sticking to the rolling pin when you roll out the dough. , Hi Kim, Great recipe KP! It is OK. Oils & Vinegars. Thank you so much KP! (see image). Bake it at 200 degrees C/ 390 degrees F for 15 minutes, then reduce to 180 degrees C / 356 degrees F for another 10 minutes. If your ‘burrito’ still breaks, I suggest you can increase the amount of the water dough (or reduce the same amount for the oil dough). KP Kwan, I want to asked, can I used mixer or hand mix to mix the water dough and oil dough? I normally use two metal spoons to do it. Traditional Baked Egg Cake古早味鸡蛋糕 - This old school egg cake recipe is easy to make. The egg I use is about 50g each (weight is without the shell) Old style Chinese egg cake calls everybody’s childhood memory. I am delighted to know that the recipe works. Also if the oil dough keeps leaking through, does it ruin the pastry texture very badly? Thank You. for egg, should i use whole egg or only egg yolk? Best regards, Try this traditional egg tart recipe. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage. The position and temperature will affect how fast the pastry will cook in the oven. If it breaks, add plenty of flour on the breaking point. This is my first time doing it. Hand mix is challenging if the butter is still hard. 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 will get the best (and fresh) egg tarts for your guests. Chinese Hoisin Pork Ribs Yummly. That is what I mean. Some people settle for the second best (shortcrust pastry) which is easier to make. Put it in the chiller will help to harden it. Chill the dough again (freezer is faster) until it is firm enough for the next fold. This recipe looks amazing! It is always chill it until firmer than you think. Thanks, I have many grandchildren (23), they all love this tart but it costs at least $1 each. Thanks., You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. I hope it is clear and enjoy your baking. Instead of doing that, cut and place the pastry in the mold. Lucy, Hi Lucy, you mentioned that we can subtitute half of plain flour (medium protein flour) into bread flour (high protein flour? Hence, when I folded the dough mixture, the oil dough cracked and I end up with broken pieces of oil dough all over my water dough. Hi, this is KP Kwan. 1 bowl for each: eggs, sugar and plain flour. You can get all the ingredients to be converted here; The method is a bit messy if you do not use the food processor, but it is nearly identical. Otherwise, the egg filling and the rest of it tasted great. I don’t have food processor. However, I have used both the small oven (for home use), and the commercial oven and both works well. Therefore, western style puff pastry expands much more than the Chinese puff pastry. Hi KP, 3. Thanks The crack dough can still be used, albeit it is not as good. Try to reduce the milk or increase the egg to see if it works. KP Kwan. Regards, I am glad to know that it works, and everyone enjoys it. Francid. you can see the results in my instagram stories!! Adjust the temperature of the bottom heat ten to twenty degree higher than the top heat. 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. […] Tart: KP Kwan –> please check this page out, the video instruction is invaluable. Wrap it in cling film, place it in the chiller for 20 minutes, or until it becomes firm. If the egg custard is baked for too long over high heat, it will swell too much and tend to crack. Temperature. Why this is happen? This will prevent the cake from collapsing. (can still form a piece of nice dough) You should not worry too much too much water. You can stack up the leftover pastry carefully just like stacking up pieces of papers. KP Kwan. Can I use a conventional oven? Is the baking temperature the same with a small convection oven? How about the texture? The egg custard was perfect and pastry layered and crunchy. KP Kwan. unless you have a licence. Type of flour used. Thank you so much in advance. Shall head on now to try. A Shanghainese recipe mixes chopped century eggs with chilled tofu. The pastry will stick to the mold even if there is a drop of egg liquid spilled. Thank you and hope that this article helps you to make the Chinese egg tarts. ©2020 Taste of Asian Food. Or it depends on your dough? At the same time, make the filling separately and place in the refrigerator too. However, it may not be the best if you keep the baked tarts for too long. Baking & Spices. (I think lard would enhance the flavor a little and mixing with cooking oil is to use lesser lard). 图片和文字未经授权，禁止转载和使用。, realize that reliable personal experience need years of, ,olive oil or other vegetable oil around 3/4 teaspoon. I was just wondering, would it still work if you do it like the western way in which the butter is not so liquid, and therefore easier to handle as well? The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. 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