![]() ![]() I know it's not perfect yet, but the best I could do for now. I'm going to share a lot of details below, the recipe, as well as some pictures of the process. And it took me three tries to make a more presentable and tasty flaky egg tart that I can share here. Decided to challenge myself to make the puff-pastry or flaky egg tart for Asian Food Fest Hong Kong/Macau. ![]() My family loves egg tarts especially my son who can walloped 2-3 pieces at one go when we dine at dim sum restaurants. Depending on the size of your tart shell or muffin tray, this recipe yields 8x 3′ tarts or x 2″ tarts.I believe the egg tart needs no elaborate introduction :) Basically there are two types of tart shell, the cookie-pastry base (饼皮) and the puff-pastry base (酥皮).Otherwise whole milk works too but it lacks that deep milk flavor. Evaporate milk will give you that ionic milky flavor similar to the ones from restaurants and bakeries. For the egg custard filling, use evaporated milk if possible.All purpose flour works too but it’ll produce a slightly denser texture. ![]() For the pie crust dough, use cake flour for that light and crunchy texture. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |