Asian tarts

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Cheese Tarts. A family food blog with hundreds of easy Chinese recipes, delicious Asian and Western cuisines for the home cook. Step-by-step photographs. Egg tarts are made from an outer pastry crust that is filled with egg custard and baked. Chinese egg tarts developed in Hong Kong from similar pastries. Apr 29, - Here's how to make yum cha style Egg Custard Tarts with flaky, buttery pastry and smooth custard. Get our recipe for Egg Custard Tarts. Dessert Cake RecipesDessert DrinksDessert BreadKinds Of DessertsAsian Hong Kong Style Egg Tarts 港式蛋挞 – Eat What Tonight - Dinner Recipe Lemon. Incredibly delicious, this Asian Honey-Sesame Salad Dressing goes so well with a myriad of salad ingredients and makes an amazing drizzling sauce.

Asian tarts

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Recipes All. Experience All. Events All. Save to Journal. Save to Journal Print. Directions To Prep To prepare the water dough, place the flour, egg and salt in a food processor.

Pulse to form a crumb. Slowly add ice water until dough comes together to form a ball. Divide the dough in half, then wrap both dough balls in cling wrap.

Refrigerate for 30 mins. To make the butter dough, combine the flour and chilled butter in a food processor. Pulse until a paste forms.

Roll out one ball of water dough between two pieces of cling wrap or baking paper. Scoop half of the dough onto the middle of the water dough.

Spread out roughly using a rubber spatula. Fold one side of the water dough to cover the butter dough.

Fold the other side over. Pinch the ends to seal and cover with cling wrap. Place in the refrigerator for 20 mins. Repeat with second batch of dough.

On a floured sheet of cling wrap, transfer one piece of dough. Cover with another sheet of cling wrap. Roll out into a rectangle about cm thick.

Fold the two sides to meet in the middle, then fold in half. Cover in cling wrap. Repeat steps another three times.

Line a baking tray with baking paper. To make the custard filling, place the sugar and water in a saucepan. Heat until almost boiled and sugar has dissolved.

Remove from heat and allow to cool completely. Mix the eggs, milk and sugar syrup together until well combined.

Pass through a sieve times, or until custard filling is smooth without any bubbles. Set aside. Roll the dough out to about 3mm thick. I have made the egg tarts 3 times now and my family loved it.

Your tips on using plastic wrap to roll the dough is very helpful! The dough from your recipe was enough for 20 tarts.

I made 10 tarts each time and froze the rest for later. Thank you for the great videos and recipes! Hi Annie, Thank you for trying out the recipe and great to know that it works.

I hope you will enjoy the shrimp dumplings too. Hi KP Thank you so much for sharing such a detailed and clear recipe.

Also for most people, I assume have only 1 food processor, and since the oil dough gets messy and should be transferred directly from the food processor onto the water dough, the water dough should ideally have been rolled out and ready, by the time the oil dough is ready.

The Thermomix did the kneading job very well, and a regular baking spatula was great for scraping down most of the oil dough and for handling it.

My dough puffed up too thick, so I think I would reduce the thickness next time. I blind-baked it for 5 mins first before filling, just based on others comments.

Hence the outer parts of my crust actually came out too crunchy. Otherwise, the egg filling and the rest of it tasted great. Hi VS, Thanks for leaving the comment here.

Your suggestion to make the water dough is brilliant. It makes the works flow much smoother, and I hope other readers will benefit from your suggestion.

Thanks for pointing out the mistakes in step 4. I have corrected it immediately. Hi Andy, Glad to know you like the recipe. I may revisit some of the older one including Egg Tarts and make a video in future.

It is a great idea. Thank you for the pao and pao filling recipe. I will try your pao recipe one day and of course without ammonium.

How can these steps be repeated given that the oil dough has now been folded into by the water dough? The recipe instructions do not call out separating the two dough types into 3 or 4 pieces each to allow for repetition of the folding?

Have I misunderstood? The instruction is much easy to understand now. Appreciate that you point out the confusion of the steps.

Interesting video. Just that the folding part is a bit tedious. Yes, but the result of making the Hong Kong egg tarts is highly rewarding.

One important thing- be patient. Do not fold the pastry if it is too soft. The oil will leak and become messy.

Just put it in the refrigerator and wait until it firms up. Would it be possible to make one large egg tart instead of several smaller ones?

I assume the baking times would be different. Never attempt to make sumo size egg tarts. I think there will be two small differences: 1.

As you said, longer baking time. 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.

It may not be fluffy as expected. It is possible to bake the empty pastry without the egg until it is nearly cooked, then fill the egg liquid and continue baking.

Hi KP. Great recipe and tutorial! I wanna ask why my eggtart filling always cracked after several hours of baking.

The hole of the cracked is always getting bigger and bigger as time goes by. Why this is happen? And how do I solve this problem?

Hi Ferris, There is a common reason- overcooking and overheating. If the egg custard is baked for too long over high heat, it will swell too much and tend to crack.

Try to shorten the time of baking or reduce the temperature a little. Thanks for your advice. I noticed that it took very long time to the custard to set.

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 tried to open the oven door if this happen so the edges is not puff up too much, and wait to the center until slightly woobly. But the result is always the same.

It cracked and even cracked more when completely cooled after several hours. And also it always shrinked down at the center. What can I do to solve this?

I want the look of my egg tart beautiful like yours even had been stored for hours. It seems the problem is not due to overheating or high temperature.

In fact, the temperature of to degree Celcius seems too low to enable the pastry to fluff up completely. Is the problem happened by using the custard formula of my recipe or another one?

I forgot to tell you that I blind bake first my tart shells before adding the egg custard. I blind baked the shells until already crisp enough.

After that I continue baked with the egg custard. I had already tried not blind bake first the tart shells, but the pastry was always not crisp enough still raw meanwhile the egg filling already puff up so high.

So i decided to blind baked first the shells. In your recipe, the amount of egg 2 egg yolk is about 32g is not equal to the amount of liquid ml milk.

The liquid may be too much, and the eggs are not able to hold the custard together and cause the breakage, crack, and shrinkage.

Try to reduce the milk or increase the egg to see if it works. If it is wet and oily how do I roll It into a ball.

Much less knead it. I get your questions, and I am trying to explain as clear as possible. I can understand how difficult it is to visualize how to do it without the access to my YouTube video in China.

Nevertheless, here is my answer. The oil dough is sticky. 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.

It is like scooping out soft ice cream. I normally use two metal spoons to do it. One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon.

You will not be able to remove all from the mixer bowl as it is sticky. It is OK. Thanks for letting me know the confusion, and I have made the necessary correction in the recipe.

But do I skip to step 6 or I go to step 5. And do you know of a way that we can make this without a food processor. Thank you, Francid. You can mix the oil dough with a metal spoon if you opt not to use an electric food processor.

It does not need to be well mixed. For the water dough, you can knead it by hand just like making bread. Hi KP, 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.

Do you throw it away or roll it in to a ball and cut it again and mould it in the case? Yours, Francid. You can stack up the leftover pastry carefully just like stacking up pieces of papers.

Then you can roll it out again to make more egg tarts. The reused one will not have as much layers as the fresh pastry, but it is a waste to throw it away.

Hi KP, Thank you so much. I have not have anyone on the Internet that answers so quickly. Thanks for your help! Hi KP, In step 4 you meant the oil dpugh completely covered by the water dough, right?

You need to treat it gently so the oil will not squeeze out. Put it in the chiller will help to harden it.

Please watch the video for my demo. Just wanted to thank you for posting egg tart recipe with such great details. Thank you! Hi KP, May I ask if these canbe made in tge microwave?

If so, could you please direct me as to how to make these in the microwave. I have not made egg tarts with the microwave oven.

However, I have used both the small oven for home use , and the commercial oven and both works well. Every oven will give you a different result.

The heat distribution is not so even for small oven compare to the large one. You need to try out to know how your oven behaves.

I have a section about this issue in another post. Hi KP, such a wonderful tutorial. I would like to know more about best practice of storing the pastry.

Do I need to half bake the shell or store the molded shell or store the filled shell? My oven is small, but I need to make more than 12 pastries for the next day school gathering.

Or simply bake them all today and warm them tomorrow? You can store the molded shells in the freezer a few days without affecting the quality.

So you can make a day or two earlier. Just deep freeze the raw, without any baking. On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake.

Thanks for following my recipe. Wishing you to have a great day in the kitchen and enjoy your Chinese egg tarts. Is there any way to prevent that?

In making western puff pastry, we use the water dough to wrap the pure butter instead of combined with flour as for the Chinese version.

Therefore, western style puff pastry expands much more than the Chinese puff pastry. The expansion will force the custard out of the mold.

You may try this to solve the problem: Blind bake the western puff pastry first, meaning lay the pastry in the mold without the egg liquid.

Put some uncooked rice or beans on the pastry to prevent it from puffing up too much while baking. After the pastry is cooked, remove the rice or beans and fill with the egg liquid.

Baking again until the custard is set. Thank you for the clear and detailed instructions. I was wondering if I could replace some butter with oil?

Indeed, you can also use a mixture of them. 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.

Base on this reason, palm oil, olive oil and other vegetable oil may not be a good choice. The flavor is not as good, and it is very hard to handle during rolling and shaping.

Could I exchange the milk with water. Thank you so much for your service!! I see a lot of other recipes using evaporated milk.

This one says just milk; is that correct? 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.

Making those for the first time ever for my family and a few Asian friends who are coming over for a mud crab cook up and those will be a surprise.

Question is…do i cook them now? It will be an other h before we eat them or can i pre make the tins with tarts and add filling later?

Or can i put them back in the oven just to warm up before serving them? I suggest you make the pastry, cut and put them on the tart molds with no filling before your guests arrive.

Place them in the refrigerator. When it is about time for the party, remove the empty molds with pastry from the refrigerator and pour the filling mixture into the pastry shells.

Bake immediately. Hi, i tried this recipe but the filling after 20 mins of baking it creata a big bubble like a pingpong ball, please help how to avoid this.

Hi Rache, It might be due to the temperature is too high, causing too much expansion of the egg filling. But you still need high temperature to let the pastry expand and create the layers in the oven.

I suggest you use the temperature as in the recipe initially, but reduce the temperature about 20 degrees Celcius if the egg filling expands too much.

Hi KP, This is my first time making these tarts. I just have a few question first: what can I use instead of the tart mold?

How big should the pastry be before going into the molds? Can I use a conventional oven? Thank you fro your time!

Hi Conne, Thanks for your comment. You can buy the tart molds easily from any kitchenware shops or even online at Amazon.

I suggest you just buy it rather than using other substitutes which may not be good. Cut the pastry larger than the mold and remove the excess.

Once you have done the first one, you will know how large is the optimum size. Stack up the leftover pieces, roll out into thin pieces to be used again.

The conventional oven is fine. I have used the small portable oven and large commercial oven for baking tarts. It does not matter.

Thank you for responding. Is the baking temperature the same with a small convection oven? 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. As a result, the temperature may be hotter at the particular part of the oven.

Other than that, it should be as good as the larger one. The temperature as indicated may not be accurate.

Hi KP, thank you for this recipe! Tomorrow I have limited time to bake, but I want to make these. Could I make the dough in advance and just leave it overnight to chill vs.

Hi Madison, Please make the Chinese egg tart dough and chill it. You should get the same result. So the only differece on using butter and margarine is only the taste?

How about the texture? It is the taste of butter that counts. Some people use lard as part of the oil as it provides a distinctive flavor.

However, it is your choice as there are people do not take pork and lard. Also, butter is considered a healthier source of oil compare to margarine.

A million thanks to you. Shall head on now to try. KP, thank you for sharing this wonderful recipe. There is also no chinese bakery where I live Now, I can make it for a lot less.

Can the rolling and folding be done all at once instead of four different times? Thank you so much. Hi Sally, You will not get the layers if you execute the rolling and folding all at once.

So I do hope you can take some time to do the folding and rolling. Great recipe KP! The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction.

Quick question around using lard in your recipe: if I would like to use lard instead of butter, do I need to adjust for any other ingredient in the dough?

I always have the fear that the recipe is too complicated to follow and will turn my readers away, and what a relief after hearing from you.

Lard and butter are interchangeable in the recipe. Just substitute one with another on a gram to gram basis.

The quantities of other ingredients in the dough are the same. Will this make a difference? Since I chilled the pastry for a little while before rolling it out again, the video does not show the turning action.

Thank you so much for this amazing post. I love that you took the time to be as detailed as possible. 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?

Hi Mable, Thank you for taking an interest in this egg tarts recipe. Here are my answers: 1. I have not make Portuguese tarts before, so I may not be the position to say whether it is considered authentic by using this pastry.

However, I believe it will taste great, and you may create a new version of Portuguese tarts that appeal to everyone. You can use the way you prepare Siu Bao for this pastry.

The goal is to have the layers. Your egg tarts looks really delicious. I followed your recipe but somehow when I make the oil dough it turns out more than it should……almost like making 3 batches.

One cup is g or ml. One tablespoon is 15g. Sometimes cups and spoons measurement can be confusing. I have converted all my recipes in my cafe to weight, and purchase a few kitchen scales for my staffs to avoid any confusion.

Maybe you want to consider buying a kitchen scale. Usually, it should be written the weight of a bar of butter on the packaging.

I often buy the standard butter bar of g each. Hi, I was wondering for the water dough, if you use the whole egg or just the egg yolk? Hi Mari, Thanks for highlighting the confusion.

I use whole egg to make the water dough, although it does not matter if you use yolk only. I have made the correction in the recipe.

I love HK egg tarts flaky style and will try your recipe today. Do you have to grease the tins prior to putting the pastry on. Hi Ray, There is no harm to grease them, although not really necessary.

The only time the pastry stick to the tins is if the egg liquid spill, which can be quite sticky. Please be careful so that the egg liquid does not spill, or do not fill the pastry shells too full.

Congratulations, this is a very complex recipe and your step by step instructions were easy to follow. Thank You. Hi Gabryella, If you intend to make smaller tarts, you can increase the baking temperature by ten degrees, and shorten the baking time by a few minutes.

Smaller tarts need a higher temperature and shorter time. You can use confectioner sugar or castor sugar. Avoid using sugar in large granules.

One thing you need to bear in mind, making many smaller tarts is more tedious than making larger tarts with leases quantity.

I would like to try your recipe, because I always bake my HK egg tarts with western puff pastry. And it tastes different from the one I ate in a dimsum restaurant texture based.

Your recipe is great, very detailed and authentic. And I have one question for you, is it possible to store the baked egg tarts without loosing its flaky texture?

I always wonder to how the egg tarts from bakery are still flaky despite being baked from several hours ago. Hi Bernard, I have purchased the ready-make western puff pastry and store for a few months without losing the texture — still flaky.

Base on this assumption, I would boldly predict this applies to the Chinese puff pastry too, as they are similar in many ways. 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.

However, it may not be the best if you keep the baked tarts for too long. Instead of doing that, cut and place the pastry in the mold.

Frozen the empty pastry shells. This way can cut short your baking time next time. Hi Mike, I do not do that as it will not stick. However, please be careful while filling up the egg liquid.

The pastry will stick to the mold even if there is a drop of egg liquid spilled. When cooked, the egg will stick the pastry to the mold.

I am currently attempting this recipe. 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.

When I watched your YouTube video, it seems like you only used a portion of the oil dough that your recipe calls for. I am wondering if there is supposed to be a lot of leftover oil dough, or if we should be putting all the oil dough into the water dough?

Hi Ivy, The water dough of the Chinese egg tart is based on g flour, and oil dough is g flour as in the recipe. Roll out the water dough with two cling films.

Use a spoon to scoop as much oil dough at the center of the water dough. Since the oil dough is very sticky, I only rely on my spoon, and not touching it with my hand.

As in the video, you will see some oil dough are still in the mixer. I leave it as it is as it is not possible to get all out from the mixer bowl.

This amount should be sufficient to create the layers in the pastry. It looks a lot and hard to wrap all inside. But be patient and seal all the oil dough inside the water dough.

Hope I manage to make it clear to you. Thanks, KP Kwan. Hi Ivy, Glad to know that the Chinese egg tarts turn out well.

Thanks for trying my recipe. Hi, I remember trying your recipe my first time making these egg tarts a few years ago, and they turned out perfectly!

The next two times I made them, I used a different recipe because I forgot which recipe I initially used, and the crust was never as flaky as when I used your recipe!

Thank you for putting so much detail into the recipe. It made a complex process possible for a beginner. I will definitely make this again for my family!

Sorry to bother you again. Thank you so much in advance. The method is a bit messy if you do not use the food processor, but it is nearly identical.

I suggest after cutting the butter, place it in a large stainless steel bowl. Wait until it becomes very soft before mixing with the flour.

Hand mix is challenging if the butter is still hard. The pastry is folded a few times later so it will be well mixed anyway. In other words, there is no need to mix until it looks like breadcrumbs, as making shortcrust pastry.

This is because of too much mixing and too long will tends to have butter sticky everywhere, if you use your hand. A pair of disposable glove and a plastic spatula are both useful.

You can use stand mixer too, as long as you accomplish the work. All the best in making the egg tarts. This is the first time I try making this type of pastry and your instructions are really good and the cling film is so useful when folding!

I wanted to ask what size egg tart mold you use? 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.

I had a lot of left over egg batter which i steamed to make steam egg custard!! Hi Elkie, Thanks for trying out the recipe.

Mine is probably about or slightly bigger than yours. You can make less of the filling if that is too much. It all depends on the size and depth for the mold for the egg tarts.

Hi KP, 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?

Could this be done like putting the oil dough into a square shape and doing it as puff pastry? Hi Francid, 1. You can make it into a rectangle which still works the same.

Pure butter is used to make western puff pastry. Butter or shortening plus some flour is used to make the Chinese style puff pastry. That is why the taste is not the same.

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. Hi KP, i meant, could I use the same method as for the western puff pastry but use the same ingredients as this one.

Cos when i made this at home, the inside took very long to firm up. Hi KP, i mean, like making the cross and putting the oil dough in the center and folding the four corners toward the center.

Hi Francid, You can use the western method as mentioned, i. The outcome will be identical. Hi KP, Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven?

I am using the gas oven without a fan, which turns out well. I put them right at the center. Not quite sure about the fan oven since I do not have one.

Hi KP, I made these today in a no fan oven at the bottom rack, do you have any idea why there would be a hollow in the center of the egg custard filling?

I am kind of baffled with what you got too. I have not encountered a hollow if I understand correctly, there is a hole in the custard.

So I am making a wild guess that it may be caused by the temperature is too high. I think high heat is important initially to cook the pastry but reduce the heat after 15 minutes and reduce further to cook the custard so that the custard will not expand too much and then deflate later.

I am making these egg tarts for the first time and I find that my dough keeps breaking and the oil dough keeps getting exposed. I am going as gently as possible — and when I roll the cold dough it begins to crack.

Hi Wen, You are facing a problem that many people are having too. Here is my suggestion: 1. Cracking usually means there is not enough water.

I can only say that the amount of water in the recipe is the guideline. As long as the dough does to turn into a sticky mass. Be patient. It is always chill it until firmer than you think.

The pastry can be frozen, so that is no problem. How firm the best for folding? I would say it is frim enough that you can bend the pastry without breaking it.

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.

If you do it during winter than it should have not a problem, but during summer, or in a tropical country like me, you have to get all things ready and do it fast.

If it breaks, add plenty of flour on the breaking point. Keep rolling as usual. After that, using a brush to brush off the excess flour before folding it.

Thank you for sharing such a thoughtful recipe on traditional Hong Kong egg tarts! I just have one question:.

When the water dough is rolled out prior to adding the oil dough. Approximately what dimensions should this be? Hi Amanda, Sorry for the late reply.

We are now in a holiday mood and Chinese New Year is a long break : I never actually measure the size of the water dough so I cannot give you the exact dimension.

However, I have some suggestions that may be useful to you. Just imagine you need that size to wrap up the oil dough. If you think the oil is going to leak, just put back to the refrigerator and wait until it firms up.

This is my first time doing it. Do I need to blind bake the tart dough first before pouring the filing? If need to what is the temperate and duration to bake?

Or I can just pour the filling straight to the tart dough? Hi Eunice, I normally do not blind bake the tart. As long as your oven is at the right temperature, it should be fine.

Also, do not fill the tart pastry with too much filling. 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.

It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. This happens especially at the bottom section.

The top parts which was baked properly was flakey. Upper and lower heat with circulating air. I could show you the photo i took but wasnt sure how to attached it.

Try the followings: 1. Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. Adjust the temperature of the bottom heat ten to twenty degree higher than the top heat.

If possible, turn off the circulating air so that the lower section of the oven is hotter than the top part.

By doing so, the bottom part of the pastry will cook faster than the edges and the top and will be less soggy.

Do you have the measurements in cups? My recipe uses whole eggs. There is no need to separate the yolk from the white. One of my readers asked a question about separating the yolk and white in the comment section, and that is why you spot it.

I just wanted to clarify uh its mL right? That makes all the measurement with the highest accuracy. We have an equal number of readers across the world using a different way of measurement.

Please bear with me at this moment until I get an auto converter to be used in my blog. Hi Kwan, Thanks for sharing such a great recipe I wanted to ask how can I stop the filling becoming like scrambled egg once cooked?

Thanks Sonal. Hi Sonal, Try this; 1. Use lower heat to steam. Shorten the time of steaming. I just baked the egg tart today.

The tart shells were crispy and felt like puff but it does have layers. Is it because I press the dough to much on to tart shells? And my egg custard expand in the oven and shrink back after I bring it out but I did leave the door ajar.

Dunno what went wrong. Hi Tracey, You mentioned the pastry does have layers so it should be fine. For the egg filling, it may be due to the top temperature is too high.

Try to reduce only the top temperature of the oven. It looks like it is too hot. The temperature in the recipe is for reference, but there is a significant variation between different ovens.

I hope this is useful. Hello, can you tell me what other fillings I can use other than egg custard? This pastry seems to be very versatile, can I put savory fillings in it?

Sure, you can. Just think of the filling for the western style puff pastry and shortcrust pastry. You can put anything inside, or use it to make a turnover of puff.

As you said, it is very versatile. Hi Hartini, Any brand should be fine, but I suggest unsalted butter. You can use this to calculate how much you need.

Hi i tried to male this egg tart using this recipe, the oil dough is leaking n meesy. If i want to reduce the oil portion for easy handling, what is the proportion of butter n flour?

I m wondering whether same as cake flour or medium protein flour? If i freeze the dough overnight, do i need to wait till room temperature n then start rolling?

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.

This way will yield a more elastic dough, so when you roll it out, it will not break that easy. Thanks for ur response you mentioned that we can subtitute half of plain flour medium protein flour into bread flour high protein flour?

Is it only for water dough or both dough? It is only for the outer dough, which means the water dough. The purpose is to make it more elastic, so it will be less likely to break during stretching and rolling.

It is your preference to use either whole egg or yolk alone. I use the whole egg normally and go through a strainer to remove the uneven egg white.

For butter, is it salted or unsalted 3. For egg, is it whole egg or only egg yolk for the filling 4.

For rolling, shd i freeze the dough or chill it only? And if i freeze it overnight , do i need to let it at room temperature before rolling.

I have just replied to most of the questions. Just some additional though you do not reduce the oil though. Keep it cold so that it is easy to handle.

Also, knead the water dough a little longer and substitute part of it with bread flour help to make it more elastic and fewer chances to leak. Hi Jennifer, That is what I mean.

Roll out the water dough to form a sheet, then put the oil dough at the center, then wrap up the oil dough by using the sheet of the water dough.

Hi KP: Just grateful for the excellent video and recipe. I followed step by step your recipe and very good result. Thank you very much for sharing it.

Regards, Elsa Lock. Hi Elsa, Thank you for trying out the recipe. I hope you enjoy the egg tarts, and it is my pleasure to share. Thanks you very much!

My f amily, friends and I enjoyed it. In my country ,Peru, they are very expensive to buy and avalaible only in Chinatown. Very happy now in my Homemade album.

Regards, Elsa. Hi Elsa, Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it.

Hi KP: Thank you for the detailed recipe! I am going to try and make it this weekend but had a question — do you put the tart molds on a baking sheet when you put it in the oven?

Or just put the tart mold directly on the wire rack in the oven — not sure if it makes a difference! Hi Peng, I put it into the oven directly, no baking sheet.

I think it will not make much difference. Hi KP, Thanks for the detailed recipe! I do not have any tart molds. Can I make egg tarts in a muffin tray or silicon cupcake molds?

Hi Lydia, I have not tried to use muffin try but it should work, although the shape may not look like those in the Chinese dim sum store.

Hi KP, This recipe looks amazing! Hope you can help! Hi Tracy, There is always a challenge to make the layered pastry, and once you succeed, you will be overjoyed!

So please keep trying. Type of flour used. If that is the case, look for low gluten flour those call cake flour or pastry flour. Do not use bread flour or high gluten flour.

Too little water. Try to increase the amount of water. If the water dough is too dry, it can behave like a rubber bouncy. The amount of water required depends on the type of flour.

Therefore the quantity of water in the recipe can only be used as a general guide. Rest before folding. Since you have rest the dough for 45 minutes before rolling out, I think this is not the reason.

That is all I can think of for now. I hope this information is useful to you. Best regards, KP Kwan. Thanks for the quick reply! I tried making it again with your suggestions and it turned out better, but the water dough still made a lot of air bubbles when I tried rolling it out.

Hi Kwan, I am lactose intolerant n is it possible to replace butter with lard mix with cooking oil? I think lard would enhance the flavor a little and mixing with cooking oil is to use lesser lard.

The milk in the egg filings can replace with water? Kindly advise if these substitutes work? I seldom hands on pastry as majority of them are buttery flavoured, for Chinese egg tarts I want to give it a try.

Hi Chan, 1. Lard is used in making Chinese egg tarts traditionally and can substitute the butter. In fact, lard will give a better layer than butter for the pastry.

The reason I use butter in the recipe is that butter is universal around the world, and is healthier. 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.

You may just use water as a substitute for milk. I am not sure whether soy milk is a good substitute, but you can give it a try.

Hi Theresa, Thanks so much for trying my recipe. I am glad to know that it works, and everyone enjoys it. Our email address is info tasteasianfood.

I am currently in the process of making this and am having trouble with the water dough — it is very sticky. I am mixing by hand because I do not have a food processor.

Could you please advise what to do? Hi Vivian, It is messy to mix by hand, and that is why I use an electric mixer. I do have a suggestion.

Place the flour and water in a large plastic container and mix it with a silicone spatula. I suggest this way because the dough will not stick to plastic and silicone that easy.

I tried to make the egg tarts, but if I follow the recipe it looks like I have more oil dough than you in the video.

Should I really put all the oilbsough in top? Hi KL, Thank you for trying the recipe. You may not need to use all the oil dough if you find that it is too much and tends to leak out.

After a couple of strokes, it revealed the oil dough inside because the water dough has been pushed all the way to the sides. Note: I might have put it too long in the freezer, around mins 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.

Thanks for your help. Hi Jennifer, This problem is commonly happening. The oil dough will harden faster than the water dough because oil solidifies much quicker.

Try this: 1. Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius.

If it is too hard you should feel by your hand , wait for a while before rolling, or put your palm on the dough to warm it. The crack dough can still be used, albeit it is not as good.

I just baked the tarts and the outer skin of some of the tarts look like fried wonton skin. Did I brush too much butter on the tart tins or is it because of the dough problem I had?

Hi Jennifer, Not sure the exact problem. I am just guessing. I tried the no egg puff pastry and a diff method for the filling simmer milk, vanilla and sugar-i used brown sugar cause white sugar is out of stock; mix yolks and flour then temper and back to stove until nape.

The result is okay but the inner layer of puff pastry is too soft but the outer achieved the flakiness. Is it because of the eggless puff pastry?

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Chinese Egg Tart (Very Flaky Puff Pastry!)

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