Puff pastry egg tarts, 酥皮蛋撻
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- čas přidán 16. 02. 2013
- All videos come with english captions. Please click the CC Button to activate english subtitles.
所有视频都寫上有英文說明字幕, 請按 CC 鈕掣
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請加我成為您的朋友在 facebook 上: wantanmien
You can find more recipes and information on my website: www.wantanmien.com
請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享
Chinese and english recipe/ instructions below :
材料:
酥皮:
1. 125 克 = 4. 409 oz, 雪櫃凍牛油
2. 1 茶匙糖
3. 少許鹽
4. 100 ml = 3, 381 fl oz, 水
5. 220 克 = 7. 76 oz, 先濾中筋麵粉
6. 26 克 = 0. 917 oz, 室溫牛油
餡:
1. 260 ml = 8. 792 fl oz, 鮮奶
2. 95 克 = 3. 351 oz, 糖
3. 3 只( 中) 雞蛋
4. 3 茶匙花奶
5. 1/5 茶匙雲呢拿香液
提示:
夏天焗 230°C = 446°F, 時間大約 15 至 16 分左右
Puff pasty ingredients:
1. 125 grams = 4. 409 oz, cold butter from fridge
2. 1 tsp sugar
3. a pinch of salt
4. 100 ml = 3, 381 fl oz, water
5. 220 克 = 7. 76 oz, all purpose flour
6. 26 克 = 0. 917 oz, room temperature butter
Filling:
1. 260 ml = 8. 792 fl oz, milk
2. 95 grams = 3. 351 oz, sugar
3. 3 ( M) eggs
4. 3 tsp evaporated milk
5. 1/5 tsp vanilla extract
Tips:
In summer, 230°C = 446°F, baking time around 15 to 16 mins - Jak na to + styl
Hi everyone, I had received great feedback on my first egg tart video but many of you mentioned that they loved the puff pastry and asked me if I can make a puff pastry version... well here it is and I hope you will like it! I admit it is quite some work but the taste is really worth it, especially when you don't live near a chinese bakery where you can easily buy these.
Please as always rate, comment and subscribe and I would be very happy when you share this video with your friends. Maria ^^
Hope there is English subtitles of your video 😢😢😢
What kind of milk did you melt the sugar in? Was it plain milk or evaporated milk?
It's evaporated milk
When you hear her speaking cantonese and you know these egg tarts are for real
🤣🤣🤣
Pillowcase web how to the fridge live helped fridge with happens what it’s like chips and width. Can I mix with egg tart?
It's so relaxing hear her speak Cantonese.
您好, 自己做的酥皮是沒可能30分钟就可以吃了, 非常感謝收睇, 祝愉快 ^^
Mrs Wantamien's instruction is very clear and detail, I like to watch her teaching food
I am from Hongkong. Thank you for trying my recipe and your feedback. I am glad you liked my recipe. Thank you ^^
您好, 請不要客氣, 大家是海外僑胞. 非常感謝做我的食譜, 請放心這食譜我做了多年都成功, 您一樣會成功的. 當您初次做時要留意煱爐熱度, 因大家煱爐不同. 我等您回函, 祝幸福和快樂 ^^
Tusen tack sả myc ket wantanmien
不要因为别人喜欢自己一个小时而已，不要再给
您好, 普通面粉就是中筋面粉. 這個食譜祇用一種麵粉, 多謝收睇 ^^
您好, 唔使客氣, 我要盡量詳述令大家明白才可以做到成功, 祝幸福 :)
多謝你咁有心, 將寶貴嘅經驗同食譜分享! 我好中意睇你嘅VIDEO, 講解好清楚, 做法好方便, 好適合我哋離鄉別井嘅香港人睇同埋學!
您好, 請不要客氣, 非常感謝捧場收睇, 大家都是住外國間中有思鄉, 我希望能借食譜幫助大家生活更愉快, 我們海外僑胞應該互相幫助的, 祝幸福和快樂 :)
I tried this recipe again after failing it the first time. This time I put the tarts in the fridge for 30min before baking and they turn out great! Thank you chef! I LOVE your videos!!
Thank you for your comment. Have a great day ^^
您好, 請唔使客氣, 非常感謝收睇, 祝快樂 ^^
for you guys who commented and insulted a lot about this and that of this video teaching, pls shut up if you have never tasted or eaten this hong kong puff pastry egg tart, this kind of puff pastry is soooooooooo soft and crispy that you even have to hold it softly but steadily as it's so crispy that it flakes all over... then when you have that bite of it, the delicious egg mixture like those French crème brulee texture just melt and combined with the pastry in your mouth is something that those of you who never tasted will never know.. so STOP commenting and insulting further .. and STOP being racist and bla bla bla about Chinese this or Chinese that !
For those who doesn't know or appreciate flaky pastry egg tart, then they can buy them or any shit ct. For those who do, well you are totally right and following the right recipe is definitely worth making, eg this one. Any good pastries need extra effort and this is totally worth it, specially when serve hot. Making mine this week, but i will try to make a double batch and freeze it for next time, just to experiment the difference.
Am doing it right now following this pastry. Hk tart i know is really good
I know!!! The egg tarts are so delicious!!!!LOVE THEM!!
Wah!! You are the real deal! You make you own puff pastry, REAL puff pastry for these dan tats! I sent this video to my brother and many friends who all live in the SF bay area and grew up eating dan tats from chinatown. My brother has tried many recipes for dan tat. He saw the video and wants to try it. We are going to have a dan tat bake off. Try to make as many dan tat's as we can and see which is the best!
Thank you very much for trying my recipe and your support. I hope your brother and many friends liked my recipe. Please tell me how it worked out. Thank you. Best regards to them :)
您好, 請不要客氣, 非常感謝收睇和祝賀, 大家咁話 :)
您好,
6:02, 我畫出 12 個圓形用 size 11 模在煱紙上
6:09, 這做法使我知麵團搌幾大塊
6:12, 用模按出 12 個撻皮, 希望能回答您的問題, 非常感謝 ^^
Look great !!! and i like you make your own pastry ...making the final product even more delicious ....Happy Baking !!! Eric x
Thank you for watching and your nice comment. Thank you. Have a nice day :)
+wantanmien
I made these today and they were SO good! They are just like the ones you get at bakeries. I’m definitely keeping this recipe!
Grace Lieu Hi thank you for trying my recipe and I am happy it coming good for you. Thank you and have a good day
Thank you for watching :)
You are welcome. Thank you for watching. Have a great day ^^
I love your recipe! Have to try on weekend :) keep filming yummy videos, you are so helpful!
Thank you for loving and trying my recipe. Please tell me how it worked out. I will try my best keep filming videos. Have a lovely day :)
謝謝你! 我自己頭一次做蛋塔,我這裡甚麼秤子也沒有,所以成分的調配都抓大概,所以不夠甜,但是塔皮有做出層次好開心! 只不過大概是因為我的烤爐小只有烤十分鐘,而且他是那種熱氣從上面來的,所以蛋塔上面都焦了哈哈
Hi, i tried this and others, but still think yours is the best. For those who wants simple recipes, then this is definitely not for you, alternatively you wrap the oil dough and skip all your steps and just your tart to bake, but the result is not the same. This recipe is simple to follow, not many ingredients and she guide you through,but the hard work is the extra steps to create that puffy melt in your month pastry. so i gave it a thumbs up. Making mine again
Turn on the captions with the cc button at the bottom of the player. Thank you ^^
從此以後更加珍惜每個在餅店買的酥皮蛋撻～ 我自問一定沒有做這個的耐心。 但還是很感謝你分享過程！
您好, 非常感謝收睇, 您真運可以買到, 在我處要自己做才有得食, 祝幸福 :)
您好, 非常感謝, 祝快樂 ^^
太感謝了,你很專業,puff pastry教得很清楚,很多老師傅都唔肯教人,後生仔又怕煩,好彩有你拍比我哋睇,等後生仔知道一個蛋撻也绝不簡單.
您好, 非常感謝收睇, 您的問題我很樂意解釋, 我做的是外國人酥皮, 不放蛋在麵粉內, 和比較簡單做法, 不分酥皮和油皮分開做. 做酥皮: 麵粉皮包牛油榐塊做千層期間, 牛油會軟身和麵粉皮薄軟, 麵粉皮很容易會裂開包不著牛油, 此情形下做不成薄層, 所以榐後放入打冰令麵粉皮和牛油硬身些後再榐才能做成, 至於不停對摺才可以做成多層數的酥皮. 請試做就明白, 此酥皮蛋撻很好食. 祝幸福及快樂
Thanks so much to share your expertise, i really like your video. You've shoot and teach so clear and detailed step by step.
Now i know precisely how to make puff pastry and how to start to doit, yours video is best one for tutoring!
Gbu
You are welcome. Thank you for your kind comments and trying my recipes. I am very glad you liked it. Have a lovely day :)
Thank you so much for the very clear instructions! I love egg tarts and have been thinking about trying to make them myself, after watching your video I will definitely try it out! :)
您好, 出產公司不同產品有分別. 我不明白外面买的tart Shell, 是酥皮嗎? 如是厚薄和材料不一樣. 焗溫度和時間可能有差別.
7:41 預熱 convection oven, on convection bake= 用熱線沒有開抽風扇的, 如熱線夾有開著抽風扇是太高温會焦, 請問您煱時爐抽風扇是怎樣 ? 祝愉快 ^^
您好, 請按 video 下面右邊第2 個掣語言翻譯.
7:58 関煱爐教 to 230°C = 446°F
8:01 煱 15 分
8:06 今天我煱 18 mins 至餡升高
8:10 教煱爐 200°C = 392°F 焗 10 分
8:17 10 分後, 関火
8:22 等蛋撻在燒煱爐內停留 25 分
8:25 煱時間大家煱爐不同, 請留意 祝快樂 ^^
感謝你的分享！ 跟你的方法做過兩次，我和朋友們都很喜歡！謝謝你用心地講解。
酥皮蛋撻非常好吃，實在太好吃了，做過一次之後過了不久之後又忍不住再做～ 我發現在等待那二十分鐘的同時，大家可以考慮一下利用那些時間去做曲奇皮蛋撻，做好之後可以有兩種口味～
的確，人在外地只有自己動手做，還有自己做的都知道是什麼材料，不會怕有什麼香精、地溝油之類的！多謝你，請繼續加油製作更多更好的食譜！
您好 Calvin, 非常感謝做我的食譜及回覆, 我很開心您成功和喜歡我的食譜. 您說得對, 我們住海外僑胞想食時, 真的要親力親為, 節省時間和金錢, ( 我大約乘來回火車 4 小時才能食到它, 通常又甜又凍, 和皮不脆的蛋撻 ), 做此食譜麻煩些但起碼能減低思鄉, 此食譜通常我做蘋果批的, 有次我兒子想食蛋撻, 所以我試改造此食譜, 更希望它能帶給大家過開心快樂日子, 再次多謝, 祝幸福和快樂 :)
请问一下，把皮推成长方形是只按一个方向吗？我只是随意推而已，是因为这样的原因我做的蛋挞皮好像饼吗？
If it needs to be folded and put in the freezer for that many times, I'll make 60 of them every time. Cause I love egg tart. I just do hehe
You are welcome. Thank you for watching and your comment. Thank you :)
Thank you for the videos! My mother loved the egg tarts! I will try other recipes!
My all time favorite Chinese dessert! This is a lot of work and now I appreciate my local Chinese bakeries making this available. I just learned to make creme brulee which is a French custard. The taste is very similar but texture is a bit different. Thank u! I always enjoy watching your cooking videos :)
Thank you for loving and trying my recipes. Please tell me how the coconut tart wrorked out. Thank you . Hongkong is a wonderful City. I always miss her
I have to say you were excellent showing step by step on the puff pastry. I enjoyed it and will try it on my own.
I'm so glad to have found your channel. I love your instructions!
Just finished making them!! They are so delicious! Thank you!! :)
You are welcome. Thank you for trying my recipe and your feedback. I am glad you liked my recipe. Have a lovely day :)
Very clear instructions, thank you for sharing great recipe !
Hi Ninik, you are welcome. Thank you for watching and have a great day :)
Thank you so much for watching my videos and your your support. I will try my best. Best regards to your mum. Thank you ^^
Thank you so much for your feedback. I am glad you and your friend liked them. Thank you :)
Tried it! It's successful and delicious!!!! Thanks for sharing!!!!
This the best recipe! I tried yours and lots of others. Yours prevails!!! I need to add a bit more shortening in the flour dough though. It turns out to be even better than the restaurant's. Thank you so much.
You are welcome. Thank you for trying my recipe and your feedback. I am glad you liked it. Have a great day :)
With real organic butter (and no shortening) it is the best tasting and smells yummy too.In the Netherlands where I live we only use butter at least most people.
Hi, I use normal eggs from supermarket also I haven't add yellow food coloring or custard powder. The list of ingredients you can find it in the video description box under the video. Best regards to your mum. Thank you ^^
Thank you for your time to show us the pastry, I know pastry is not easy to make, I will definitely try this one. Hope you can make some more videos in the future.
In Cantonese these are called "Dantat" or egg tart! I used to love making these with my grandma. The egg filling is very delicious combined with the flakey buttery crust!
In my video the Hong kong mini egg tarts was make in cookie dough. And this one is made of puff pastry dough. Thank you ^^
Hi, all videos come with english captions. Please click the CC Button to activate english subtitles. I also translated the list of ingredients and you can find it in the video description box under the video. Thank you for trying my recipes. Please tell me how the recipes worked out. Thank you ^^
This is a proper way of doing nice and fluffy traditional hong kong style egg tarts . A very good tutorial
Was so determined to make these but after this video...Ima just buy em.
Hi, the mould is 7. 5 cm and mould size 11. Thank you ^^
Hi, sorry I don't have convert the measurements to cups. I have convert the measurements to USA oz, fl oz. You can find it in the video description box under the video. Thank you ^^
製作過程雖長，但教學相當清晰，感謝您的分享🙏🏻❤️
Miu Miu 您好，非常感謝收睇，祝幸福快樂：）
The pastry is similar to croissant. It could work as well if you chill the dough and butter overnight, then repeat the folding and rolling process quickly in one go.
It's different...
I thought I was watching the video on loop in the middle ... :S This is so much work!
its very good pastry that is one of my favorite when I was in hong kong
Hi, 125 grams = 4. 409 oz, cold butter from fridge. 0.17. cut 12 pieces like I Show in the Video, almost one Hand.Thank you. Have a great day ^^
您好, 真的很好食, 我可以一起連食 3 個Hehe!! 請試做, 我會幫您的, 祝快樂 ^^
That how to make so many layer becomes to puff pastry my dear ^^
All videos come with english captions. Please click the CC Button to activate english subtitles. For the list of ingredients and you can find it in the Video description box under the Video. Thank you ^^
I love this video! I'm living in Germany too! We moved here 2years ago. I try to cook Chinese/HK style food everyday.
+Karen Phua Hi, thank you for loving my video. Welcome to Germany. Have a great day :)
Ok, since it's winter if I open the kitchen windows, wear a coat, and do all the rolling in one go that should bring the prep time down by at least 2 hours.
Lmao this might actually work
wow fantastic chef so precise and patient with her baking...YAT TENG HO HO SEK
Thank you for watching and your kind comment. Have a great day :)
Thank you for watching, 多謝 :)
wantanmien
johnny robertson m
That looks so good. I've saved this video in my favourites as I will try this out. Thank you for taking the time to share your knowledge.
You are welcome. Thank you for trying my recipes. Please tell me how the recipe worked out. Thank you my frineds :)
您好, 非常感謝做我的食譜, 牛油爆出來, 其中有幾個原因, 可能酥皮不夠凍和可能壓迫( 搌時太大力),如下次爆出來時, 面積不大可灑粉乾粉包著爆出地方, 我的食譜 freeze= 代表
打冰,( 放雪糕的地方), 此食譜餘下可用芝士條, 祝快樂 :)
您好, 面团包着牛油也是爆出来了可以再用, 方法 1: 如少許爆出牛油, 代表牛油太軟不硬, 灑些麵粉在牛油處, 輕用手鋪平牛油面, 用木棍繼續榐成大塊像 video 教, 摺後放回打冰箱, 跟著做到完成酥皮.
第二方法: 如太多處牛油爆出來, 請看我迷你蛋撻= 把麵團搓勻在一起成曲奇底做蛋撻或做曲奇, 芝士條食. 祝快樂 :)
+Kenneth Liu 您好, 對不起, 不明白您的意思, 祝快樂 :)
B
kurma curry
原來是這個意思 明白了 謝謝
It takes about 2 to 3 hours to make 12 egg tarts. I am sure it is delicious but it's just time consuming.
It is delicious
All videos come with english captions. Please click the CC Button to activate english subtitles. 1:34 place 260 ml milk in a sauce pan. I use regular milk. 1:50 1 min later, put in 3 tsp evaporated milk. Have a great day ^^
You are welcome. Thank you for watching :)
Who here on this video because of the quarantine? xD
For those out there who don't know. Puff pastry is the hardest thing to make.
Its not. You can buy ready dove from market.
No duh buying puff pastry is easy, its already premade. Making (stress on 'making') puff pastry with your own two hands is hard to do, not the hardest thing, but difficult
Sphinx r/woosh
My all time favourite dessert! Thank you got sharing this!
I've only made this once in my life, and it was not as golden looking. Can't wait to try it!
The lesson here is to just buy them
TheTraveler you have to really want to make them because the puff pastry is difficult and takes a lot of time. i've tried different recipes over the years before there was a youtube and i could never make it as good as the dim sum restaurants or chinese bakeries.
+TheTraveler Buying them is no fun
***** Go to a local China town and go to a bakery :^)
+Kaptionist I wish to go to one if there is any around here
Tiffany Tiffany Then it is an experience you'll never forget if you get to go to one :). I have a local Chinese market in my city and I never get to go because it's like a 40min bus ride
您好, 淡奶也叫花奶（Carnation Evaporated Milk ），没有甜味但有香味。 通常放咖啡或奶茶用的。 港人叫花奶或三花淡奶. 希望能幫到您 :)
點解要放咁少量花奶呢？
您好，做這個食譜就足夠花奶分量的。希望能回答您的問題，多謝。祝快樂 😌
很高興收到您的回覆！很久沒有您的新片了！FB亦沒有Update，希望您生活還好吧！
早晨，您好，非常感謝支持，以前我兒子幫助我拍攝做Video 的，現在他在外國工作，所以沒有再上綱拍攝，我今年73歲，現在過些平淡生活，現在流行傳染病，請保重身體。祝幸福快樂😌
@@wantanmien Hello Maria really love your videos. They are so detailed and not to mention delicious!!! Hope you will be able share another of your yummy recipe soon!!! Enjoy your Golden Years and stay healthy and warm in Germany!!!
Hi, all videos come with english captions. Please click the CC Button to activate english subtitles Thank you ^^
您好, 是 125 克凍牛油. 請在 video 下右邊第 2 個掣有橫痕, 按一下出現英文翻譯, 又在 video 下面中間按 Show more = description box 我巳寫了中英文材料, 祝愉快 ^^
呵呵呵呵😂放了多少次冰柜……起码5 次至少
the base is like a chinese croissant lol
你解释得好详细，好有心机啊！多谢你，愿你身体健康，生活快乐，教我地呢班后辈做更多的传统or德国风味的食物。
Sorry, I don't understand what you mean let it cool for a long time? All videos come with english captions. Please click the CC Button to activate english subtitles.
所有视频都寫上有英文說明字幕, 請按 CC 鈕掣
I live in Germany. Thank you ^^
20 min 20 min 20 min 20 min etc
It's looks interesting I'm gonna try it
So complicated I give up
It's not complicated it just repeats the folding and requires a lot of time.
I have tried, but folding needs a good cooling time otherwise might be too hard to roll or too soft for butter and makes everything massive. looks simple but actually be complicated. making food is only suitable for a patient people, that's why most of us can not do it.
Please click the CC Button to activate Language Translation subtitles. Have a great day ^^
非常感謝祝福
446度烤15分钟。。。今天我们要烤18分钟。。。。然后392度烤10分钟。。。。哈哈，大姐，你到底要烤几分钟。。。。说话不能清晰一点吗
Do you really need to freeze it for 20 minutes 100 times? Seems unnecessary. You're only folding it, its still cold. How about folding it a million times and THEN put it in the freezer once.
they do it this way is to keep the layers to make a puff pastry, if you did it all at once and then freezed it u probs wont get a single layer
If you fold it 10 times and then freeze it, how would that be a single layer? Use your brain
it would form one layer because the layers would stick onto each other and not make each layer more layer-y like a puff pastry...the layers have to be build up.
just because you don't understand doesn't mean I didn't use my brain
think about it if I didn't use my brain then why does everyone use the same method?
and not what you said??? I mean cause it would make life so much easier!
Betcha a million bucks I could make it just fine with one freeze. We have layered flaky pastries like this in America you know, and no one here does it the way this person does.
the women so stupid to teach people
This is the best and easiest recipe to make these egg tarts. Your method for puff pastry is easier than it looks!
This is my husbands favorite dish! Thank you for posting this! :)
It takes quite a lot time! Thank you for the video! I am amazed by the one who created the 酥皮！
All videos come with english captions. Please click the CC Button to activate english subtitles. Thank you .
preheat convection oven, on convection bake
250°C = 482°F 15 mins,
place on lowest stage
turn down to 230°C = 446°F
bake around 15 mins
baked for 18 mins until all the filling rose up
turn the heat to 200°C = 392°F bake for 10 mins
10 mins later, turn off the heat
let the egg tarts stay in the oven for 25 mins
8:25, baking time may vary depending on the heat
I made these and it was perfect! Thank you for the thorough instructions!
You are welcome. Thank you for trying my recipe and your feedback. I am glad it worked well for you. Have a great day :)
Its a long process but definitely worth it the crust is exactly what i wanted will definitely recommend
I love egg tarts. I want to make this for my dad. He loves this
Just yesterday I was in Hong Kong Airport for my connecting flight. While I was there, I decided to try the iconic Hong Kong egg tart, so I went to a tart bakery in HK airport and let me just say, it was the most melt-in-your-mouth custard and crust I ever had. I want to go back to the airport just to get those tarts! I will try my best to recreate them here at home.
I've followed your channel for years. Thank you for making the cooking videos with very clear instruction & English subtitle. I tried your recipe yesterday. The egg tarts were so delicious that my family finished them all in 5 minutes. Time-consuming but worth it :) Keep up the good work!
Binh Minh Pham Hi, thank you so much for your support and trying my recipes. I am glad it worked out well for you and your family liked it. Best regards to your family and have a great day. Thank you again.
your egg tart looks wonderfully delightful, love your receipe
您好, 第一: 大家要了解自己的烤箱熱度, 如何控制, 這食譜最好有上下火, 如沒有請您試先煱一至二個蛋撻看發展情度. 此食譜烤箱要先預很熱, 酥皮才能發揮効果. 第二: 要見餡料漲升飽滿, 見到面開始變淺啡色立刻教火少些 ( 我 200°C ), 以上兩點最重要, 餘下是煱後不能立刻取出, 空氣熱冷不同 餡料跌下變硬. 唔使客氣 ^^