Wrap the dough tightly in plastic or a reusable bag (we like Stashers), and refrigerate for 20 minutes. Next, add the flour and salt to a large bowl and whisk. Then make a well in the middle and add the cold water. Use an electric beater with hooks to knead the dough or mix until you get a shaggy dough.

Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) - The Woks of Life Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) - The Woks of Life

However, the essence of the egg tarts lies in the unreplaceable texture and flavor of the Chinese puff pastry. Therefore, you need to use the Chinese puff pastry for this recipe to make the REAL and AUTHENTIC Hong Kong-style egg tarts comparable to the best dim sum stores in Hong Kong and Southern China. After that experience, I knew I had to figure out a recipe—just to get that warm from the oven experience again! In a bowl, combine the flour and salt, and leave your butter out at room temperature until just softened.Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the oil dough is fully covered by the water dough. Flatten it with a rolling pin. (Analogy: Now the dough looks like a sandwich, with the oil dough mirrors the filling of the sandwich, and the water dough mirrors the bread.) Strain the custard through a fine meshed strainer into a large measuring cup or pitcher (something with a pour spout) to get rid of those bubbles. There is no need to add vanilla extract to the recipe. Authentic Chinese egg tart does not contain vanilla. There are two types of Hong Kong egg tarts. One is with shortcrust pastry, and the other uses Chinese puff pastry. The best Hong Kong egg tarts are made from Chinese puff pastry, slightly different from Western puff pastry. This pastry is less oily than the Western version, with a more floury flavor. 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. b. What is Chinese puff pastry? You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture.

Egg Tart Molds - YUESN Mini Aluminum Cake Muffin Moulds Tins Egg Tart Molds - YUESN Mini Aluminum Cake Muffin Moulds Tins

Roll out the water dough large enough. The volume of the oil dough is big, so please roll the water dough thinly. Otherwise, you can run into a situation where the roll-out water dough is too small to wrap up the oil dough. Silicone trays are also available in a range of fun colors, so you can match them to your kitchen! Related Questions Once baked, you cannot use the molds again and they should be disposed of. While affordable, this does create quite a bit of waste. Tray Egg Tart MoldsThe main ingredients in egg tarts are flour, butter, sugar, egg, custard, and milk. While simple, they hold a delicious, smooth, and creamy filling that is milky and custardy, with a hint of sweetness! Evenly fill the tart shells about three quarters full. If you have an ample lip of dough at the top, you can fill it just until you reach the part where the dough curves outward. Once the tart bases are filled with egg filling, bake immediately in a preheated oven at 200 degrees C/390 degrees F for 15 minutes, followed by 180 degrees C / 356 degrees F for another 10 minutes. Theinitial high oven temperaturewill cause the pastry to rise rapidly and form a multi-layer structure, while the lower heat will finish the cooking subsequently. Leave the oven door ajar for five minutes, then remove the egg tarts to let them cool down slowly. There are tarts found all around the world, with different cultures making egg tarts of their own. Egg tarts are popular in Portugal and China, as well as many other places around the world. Egg Tart Molds The only problem with aluminum is that it scratches and dents easily, and does not last all that long.

Egg Tart Mold, Upgrade Bigger Size 3 x 0 Amytalk 12 Packs Egg Tart Mold, Upgrade Bigger Size 3 x 0

Easy to clean and easy to use, this is a good option if you want to use one tray to bake your egg tarts, instead of using multiple individual molds. The flavor of Hong Kong egg tarts fresh from the oven is amazing. Having them out of the oven is a new experience against the lukewarm version you get from the store. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. Many people wish to make it at home but, finally, give up because of the tedious process and required skills. Some people settle for the second-best (shortcrust pastry), which is easier to make.The filling has not changed. It has just five ingredients—all of which you probably already have in your pantry—and the resulting custard is as silky, glassy, and delicious as ever. Now that we’ve gone over some of our favorite egg tart molds, let’s answer some questions that you might have when making or researching egg tarts. What is the difference between Portuguese egg tarts and Hong Kong egg tarts? Don’t let the name fool you, egg tarts still contain fats and carbs that make the little tarts hold quite a bit of calories. The pastry, butter, and sugar make it a treat rather than a food that should be eaten often! Do I need to refrigerate egg tarts? Note: This recipe was first published in July 2014. We have since extensively re-tested the recipe, re-photographed it with more step-by-step photos, added clearer instructions, included metric measurements, and more. Enjoy! What Are Hong Kong Egg Tarts? Made from high-quality aluminum, these smooth-side tart molds feature 4 layers of hard-anodized aluminum.