The Perfect Hong Kong Egg Tart
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- čas přidán 11. 01. 2022
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RECIPE
▼Ingredients
Dough:
Unsalted butter 90g
Icing Sugar 40g
Egg 12g
Evaporated milk/ Milk 8g
Cake flour 110g
Corn Starch 60g
Egg mixture:
Egg 160g
Sugar 80g
Evaporated milk/ Milk 50g
Water 200g
▼Instructions
1. Add room temperature butter, add icing sugar, and beat until light white
2. Add eggs, milk, sifted cake flour and corn starch, press into dough, refrigerate for 30 minutes
3. Prepare egg mixture, add eggs, sugar, milk, water, sieve and refrigerate for 30 minutes
4. Take out the dough, about 30 grams per tart, pour in the egg mixture
5. 230°C / 446°F 13-15 Mins
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#eggtart #cookieeggtart #hongkongdessert - Jak na to + styl
主持人好有心思，整個過程清雅潔淨，無聲勝有聲。
Made these last week and they turned out perfectly. Sooooo easy and really yummy!
Turned out perfect from the first attempt❤️❤️❤️
I followed your recipe divided into twelve and baked for 13 minutes. They came out perfectly! Thanks for sharing!
沒有廢話⋯⋯沒有雜音⋯⋯安靜煮食👍❤️感謝🙏分享👍❤️
師傅 昨日已經跟你做法試過，效果很好，好滑唔會太甜，多謝你的分享😍🙏🏼如果可以的話最好將材料及份量在前面寫下的話就更理想🙏🏼👍
Thank you for sharing this recipe looks very good and less complicated. I will make this recipe for sure.
Thanks for your video and explanation! Love it so so much! ♥️
多謝你讓我能再嚐香港的味道!
I used to make these with my mom and dad,I still do it too.it’s a family tradition
這蛋撻看起來太美味了！感謝製作上傳！ 可以的話 順便做給我吃謝謝XD
我做了，非常成功謝謝妳啦🥰🥰🥰👍👍👍
It looks so yummy 😍
this looks very delicious and very tasty, the material is very soft. thanks for the recipe❤
This reminds me of the best egg tart that I’ve ever tasted in my entire life, which was at The Royal China Club in London. It was so light and delicious, and it was served warm! 😢
looks yummy! love your videos and recipe!加油！👍
너무 맛있어보이네요 💕
저도 에그타르트 만들었는데
영상보니 먹고싶어지네요👍😋🤤
Thanks for the vid and recipe, I just need to convert it to ounces. I grew up eating (on tat)them in my grandfathers Cantonese restaurant. Yum🥰
My favorite ever yum.. 😋 i can feel the sweet and the softness just melting in your mouth
One of the best recipe. Thank you!
I like to eat egg tarts, when I was in Hongkong..
Now I leave in Netherlands and I miss that..
Thank you for sharing, I will try to make it. 🙏🙏
多謝你嘅分享！我之前試過幾個不同的食譜都做唔到咁好食的蛋撻，今攻跟你做，真係👌好食，亦吾會太甜，你嘅片好清楚易明，加奶或者淡奶都試過，我用淡奶時，個皮就容易啲整，但係兩個方法都好食❤
Love your video!
I use to buy this in yuenlong where i worked before its so yummy
我今天剛做了，好吃極了！謝謝
Thank you for sharing! 我跟呢個食譜做，無鹽牛油改做有鹽cultured butter，我鍾意曲奇皮嘅鹹香，好好食！！
I didn't realize they need to be baked at such high temperatures. will try today
好的，過年可以來做了。👍
I love this so much, i find the recipe of this is long time. Thanks for sharing it. Hope you doing well.
It might work if you double baked it. First bake the crust for 5-10 mins, then add in the egg mixture after slightly cooling the crust and bake for another 15 minutes. Worth a try imo.
Yeah i did the same thing😊
She did say she did that at the end of the video and that it failed.
no, I did that, didn't turn out well
@@EmilyandtheG I'm going to try this next time. Do you pour the custard straight into the frozen shells before baking? Also, do you do so in their mold or without?
I have tried another way to make those tarts n turn out successful all the time without the need to bake the tart shells first.
Must follow as below :
1) Make sure the dough use to shape into the tart mould to be firm and pliable. This is done by putting the cut out dough into the fridge to solidify and then press into the tart mould to shape.
2) Put the tart mould already with the pressed out shape into the fridge for 1/2 hour before filling in the mixture of egg + evaporated milk.
3) Bake at 180C for 20mins or more as each oven temperature evenness differs. Must keep an eye during the baking period.
4) Make sure fully cool down before removing the tart from the mould.
Good Luck.
Great sharing… looks awesome
Wow.lok very deliciouse this recepie egg tart👌👍
So very delicious 😋
Thank you for the video! I was looking for a perfect egg tart recipe and this video shows up just in time😆
Looks so yummmmmy 🤤🤤🤤
好正啊 一睇就知好好食 😋 我唔食酥皮只食曲奇皮 多謝分享 已收藏
Me too
+1
當我做給老伴食，他説不像蛋撻，我感覺味道很好，蛋也很滑和買沒有多大分別，他指是皮不像，原來他所指酥皮，他以為蛋撻酥皮才是真正蛋撻，快給他氣死，酥皮比較難一些，而且膽固醇也高，三高患者真不能要求太多，而且用羅漢果糖代替糖，食不出味道也很好，滿足吧！
Bismillah mau coba resepnya, gra2 jatuh cinta sma isinya yg shiny dan lembut bgt smoga berhasil makasii sist resepnya
Look delicious 😋
gracias, he probado varias recetas y la de usted me saliò perfecta, desde Perú, le digo muchas gracias por compartir su receta
Wooow...it look very yummy
C’est bien, vraiment cool
Wow!!! So beautiful and wonderful The Perfect Hong Kong Egg Tart recipe by the great Chef Molala Cook.Perfect presentation good create good texture tender crispy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated I really like it God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023👍😘🌟🌸🌹⭐️🙏🌷❤️🍷👩🍳
thats look yummy,,i need to try ,,thx
I grew up eating this at dim sum restaurants in canada, and they use a very flaky crust, it's similar to the french puff pastry, but tender and explodes in your mouth.
czcams.com/video/Ag_iLw-_30Y/video.html
You may prefer this recipe more then.
were you talking about Portuguese egg tart? its similar to this one but with a flakier crust. this person also have the recipe on their page.
@@midnightkitty3118 if they ate it at dim sum restaurants it's probably this version ;;
@@midnightkitty3118 hk style egg tart also has puff pastry version. I grew up with both and puff pastry one is my fav!❤
Thank you for the video!
I just start cooking and I sure it would be perfect! Thank you 🌹
第一次整 好成功啊!!
Looks amazing
wow yumm
WOr , i love eat this Cta ....... Yummy
İt is so lovely and delicious. İ love your video.
와우~ 너무 맛있어보여요. 저도 만들어봐야겠어요 :)
So cute... 🥰🥰
幾好呀
好漂亮的手
Nice song❤
so hungry right now look so yummy hahah
very beautiful...♥
看了很多负面的评论让我犹豫了一下。但是我每次做这个老师的食谱都很成功，所以就试了一下。蛮成功的，但是塔皮有点易碎，吃的话蛮困难的，掉满地。这位老师大多数的食谱都是我做了之后觉得要加糖的，怎么会有人说很甜😂。
Wow the eggs are so orange
For the color, I think most bakeries use food coloration, which makes the filling look more intense
Hấp dẫn quá cám ơn anh nhiều
哈哈，我都焗過蛋撻，不過同你嘅方法好唔同，都應該可以叫成功!!
世一🥰🥰🥰
good
dan tart yum
準備試一試, 呢度華人超市有蛋撻殼,有現成殼賣, 所以直接加雞蛋加牛奶,加砂糖, 聽說有人加cream
ummm yummy😋😋💜💔❤
I agree with double bake. I think the corn starch make the base too soft. It broke so easily. But the egg mixture is perfect.
Cool
謝謝你第三次終於成功，失敗兩次不是食譜出了問題，而是焗爐和度數出了問題，我第三次用325度華氏焗25分鐘便成功蛋非常滑，用是羅漢果糖，味道和糖一樣沒有分別，也食不出。告訴美國網友，美國焗爐用325度華氏便足夠，糖友也可食美味蛋撻。再次感謝🙏你的食譜。
實在太好味，再做幾次是因爐火問題，終於明白用380度華氏焗20分鐘便最好，焗出來皮比較香，就是第二天食還是香比外邊買還好食得多，實太高興，做了二打給鄰居分享。再次感謝🙏您！
Egg tart.. Very delicious and nyummy☺☺☺ thanks for sharing your recipe☺☺
Your the best one in the world
yumm
日本語でわかりやすい！
How dare you make me so hungry.
感謝分享～。可以請問 你說麵粉用中高筋比較好是什麼原因嗎？😊
I Miss Hongkong Will be there buy it
溫度是最大問題，美國用攝氏，但大多數食譜用華氏，非常感謝說明兩種度數。
老師，蛋撻皮做落蛋撻模後，可否放入冰箱冷藏，等想食蛋撻先早一晚放雪櫃上層解凍完再焗撻呢？或者拿出來直接落蛋水焗。
Can you do a recipe of the Hong Kong style coconut tart???
看起來很美味 😋 （幸好這次沒有割到手指，哈）
So can get 10 tart for this recipe. Looks easy and delicious. Might try later.
Felicidades por su receta se ve deliciosa una consulta harina de arándanos primera vez que escucho podría enseñar a hacerla o con qué puedo reemplazarla, gracias, saludos desde Perú
Creo que hubo un error en la traducción de "corn starch" porque en vez de que diga almidón de maíz, se tradujo mal a harina de arándanos. Igual si no te suena que es el almidón de maíz, viene a ser la Maicena, espero te ayude ✌🏽
Last time I had a HK style egg tart was when I traveled to HK before the pandemic. Still can't travel back to HK. We don't have HK style egg tarts where I'm at. We only have the flaky Portuguese style which I'm not a fan of. Can't wait to try making this! Great vid! Also, I had to check the full description, I thought I was imagining hearing Love Sick Girls. LOL
Can you describe the difference between them and what you didn't like about the Portuguese style? I want to make both to try eventually.
@@tweewin HK Style egg tarts has a crumbly shortcrust. While Portuguese is flaky like a puff pastry, so sometimes the crust is kinda on the chewy side if it's not fresh and hot.
@@migueldeocampo0 I have seen two different types of crust and they're both called "Hong Kong egg tart" recipe. One is regular shortbread type, and the other is more like laminate crust like croissant. Is the laminated version not the correct crust for HK version?
@@tweewin Yes, the one like croissant is Portoguese/Macanese. And another difference of Portuguese tart custards has a scorched surface.
Pastel de Nata are awesome!
terima kasih izin share
🤤😋😋👍🏻
👏👏👍🏻
Eart tarts GOAT!!!!!!
Should I bake it for longer if my molds are a little deeper?
ohhh bgm make it right🤤🤭
I like these ones better than portugese ones just because of the butter cookie base
If in Bali Indonesia, we call it pie susu bali
May I use powder sugar for the shell and what sugar should I use for the filling
路過的香港人表示👍👍
Låter yummi! omnomnomn
i’d rather go out and buy one
見到就想食
These look amazing, thanks for sharing! Did you purchase the egg tart tins somewhere online? Thank you!
You can find them in AliExpress.
Hi, may I know the size of the tart mould you're using for this recipe?
請問可以不加水全部用牛奶嗎？謝謝！