The. 3. Hi KP, Hi KP. Please watch the video for my demo. Hello, can you tell me what other fillings I can use other than egg custard? Cheers! Actually there is no need to tip the cake upside down. May I also ask if I bake in the small oven does coming time vary. Whip the egg whites in a clean bowl to stiff, not dry, peaks. We use cookies to ensure that we give you the best experience on our website. The exact temperature and position very much depend on the oven. Sift over the cake flour and stir until combined using a spatula. Thanks., The softness is just right when I can use my palms to stretch the dough a little thinner by lightly pressing on it. Hope you enjoy it. I would like to know more about best practice of storing the pastry. Hi Jennifer, KP Kwan. Hi Maryanna, 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. I remember trying your recipe my first time making these egg tarts a few years ago, and they turned out perfectly! You can make it into a rectangle which still works the same. I put them right at the center. It is my method to use short strokes, which is’ not a must. ... 2 Eggs middle size. And do you know of a way that we can make this without a food processor. So i decided to blind baked first the shells. What happens if the oil dough leaks? Yes. Finally one with a flaky crust. Thank you! However I wanted to note and suggest a couple of points for your consideration, if it hasn’t already been mentioned before: I do not have any tart molds. Melt the sugar with water to make a simple syrup. Thank you for this recipe! Do not fold the pastry if it is too soft. Sure you can use white sugar to make it. 2. If it is wet and oily how do I roll It into a ball. I have followed your recipe by using good quality salted butter. hi KP, I would love to try your amazing recipe for egg tarts but I don’t have any single egg tart moulds. Thank you for this detailed instruction on how to do egg tart!It is very helpful. I just baked the egg tart today . Hi Sonal, In other words, there is no need to mix until it looks like breadcrumbs, as making shortcrust pastry. Mix in butter with a fork until it is … I do have a suggestion. Would like to ask few questions Please do not waste it Thank you! However, I have used both the small oven (for home use), and the commercial oven and both works well. Not quite sure about the fan oven since I do not have one. 300 grams = 1/2 cup + 5 tablespoon……is that right? 100ml of water is 100g as the density of water is 1. Or just put the tart mold directly on the wire rack in the oven – not sure if it makes a difference! Too little water. Chinese stuffed egg pancake is a famous street food in China. KP Kwan. Chinese Pork Dumplings Pork. thanks for your help. I made these today and they were perfect! I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. napa cabbage leaves, turmeric, peanut oil, water, flour, sesame oil and 11 more. I guess maybe the middle tarts wouldn’t cook quite as evenly but I have no other option as present. I do not think I rolled the water dough big enough to completely wrap the oil dough, and some of the oil dough squeezed out on either side of the ‘burrito’. Hi Conne, Hi there, I have to try your recipe. You can use confectioner sugar or castor sugar. Beat eggs in a mixing bowl for 5 minutes until light and fluffy. Plain flour is what I mean by all-purpose flour. The position and temperature will affect how fast the pastry will cook in the oven. I am happy to see you at this comment area, as you have read through my recipe. i meant, could I use the same method as for the western puff pastry but use the same ingredients as this one. Thank you so much for sharing such a detailed and clear recipe. 1. Also, it does not matter if the butter and flour is not 100% well combined. I do not add salt to the oil dough as this is essentially a sweet dessert, and I don’t want too much salt to overshadow the sweetness. The Cheese cakes tastes the same as the Original only it has a little salty taste coming from the melted cheese in the middle layer of the cake. because you have better control of the saltiness. Hi KP, It is always chill it until firmer than you think. 1. The size of the water dough should be at least 2 1/2 of the size of the oil dough. Remove the top layer of the cling wrap.Hold the corners of the cling wrap to fold the dough toward the center. KP Kwan. 2. Identify a wide pot or wok that can accommodate the pan and a rack that can fit in the pot and hold the pan above water level (you can also sit the pan on 2-inch high cans with ends cut out). 3/4 tsp 1 1/16 teaspoons oil olive oil or other vegetable oil around. I would like to ask what do you usually do when you have leftover skin after you cut it out to mold it in the case. Flatten it with a rolling pin. One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon. Some of the most common Chinese bakery products include mooncakes, sun cakes (Beijing and Taiwan varieties), egg tarts, and wife cakes. Curry puffs – deep fried Malaysian Chinese style dessert; Mango pudding – a popular item on the menu of the Chinese dessert house. Thank you! I blind baked the shells until already crisp enough. I am just guessing. unless you have a licence. I blind-baked it for 5 mins first before filling, just based on others comments. 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