Egg Tart Dim Sum (light and smooth egg tart filling, thin egg tart crust) | 蛋挞食谱 (嫩滑蛋挞馅，松脆挞并）
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- čas přidán 20. 08. 2021
- Egg tart is a popular Cantonese Chinese Dim Sum dessert. This is my favourite egg tart recipe. The egg tart crust has a very similar texture to dim sum restaurants. The crust is thin, not crumbly and has a nice biscuit bite to it. It's not the flaky buttery type like fruit tart. Also, the egg tart filling is light and smooth.
There are many variations for egg tart crust and egg tart filling. Some of the egg tart fillings have milk. For this recipe there is no milk just water and eggs. As for the crust, some have buttery flaky texture, some are like pastry flaky textures. For this recipe, its the basic biscuit crust texture, very similar to those egg tarts served at some dim sum restaurants.
Important notes:
● Oven has to be well preheated at 250°C. It takes about 20 minutes. In my video, I preheated the oven just before making the egg tart filling. After I finished pouring the filling into the mould, I had to wait about 5 minutes before my oven was at 250°C. So you can preheat your oven earlier.
● For the egg tart filling, the texture is light and smooth. The texture depends on the egg to water ratio. The ratio I used is egg: water (1: 1.625). If you prefer more dense texture, then you can use ratio of 1: 1.5. That is for 4 eggs (+/-200ml), you use 300ml water
● This recipe makes 20 egg tarts. Apologies forgot to mention in the video
(Makes 20 Egg Tarts)
Ingredients:
Egg tart shell:
150 grams plain flour/all purpose flour 中筋面粉 150克
30 grams cornstarch 玉米淀粉 30克
1/4 teaspoon baking powder 泡打粉 1/4茶匙
125 grams softened butter (salted) 黄油，软 （咸）125克
25 grams icing sugar 糖粉 25克
1 egg (room temperature) 鸡蛋, 室温度 1粒
1/2 teaspoon vanilla essence 香草精 1/2茶匙
Egg tart filling:
110 grams sugar 糖 110克
320 ml water 水320毫升
4 eggs (room temperature) 鸡蛋, 室温度 4粒，
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Tried it and my whole family love it! Great recipe! Thank you!
Perfect. Thanks for the recipe 😍
Very good recipe! Video easy to follow and written out directions helpful. I used a muffin pan so this recipe yielded 15 tarts. Remember to butter each muffin mold so they can be taken out easily. Thanks for the recipe! This is a keeper!☺️
I’ve tried this. It was so yummy!!!!! 😊
Will try this at home looks yummy 😋
I will try this....thank u very much😊
Still my favourite egg tart recipe
Nice👍
Hi love this egg tart, If i using quite big round mold, the making process still the same?
Hi
My favourite eggs tart.
Hello, May I know what is the use of the baking powder? Can I omit it if I don’t have any at hand?
How long did you bake pastries?
请问，蛋挞烤250℃，烤几分钟？有点不大清楚!谢谢!
Ms Ruyi, how much is the sugar syrup in ml please let me knows ok tqvm.
Hi. Would like to try this recipe, looks yummy. What if my oven only up to 230c?
Hi Ruyi thank you for your recipe. I tried it but the custard is still watery after baked. Is it because of too much water or under baked? Thank you
are there any substitutes i can use instead of corn starch?
请问挞皮烤多久？