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Dealglad 20pcs Egg Tart Aluminum Cupcake Cake Cookie Mold Lined Mould Tin Baking Tool

£9.9£99Clearance
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Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. While this measuring cup in the photo below wasn’t big enough to hold all the custard, you should have about 2 to 2 1/4 cups total. This is all to say that for the most accurate results, use a digital kitchen scale to follow the weight measurements in this recipe (Use the toggle below the ingredients in the recipe card to switch to “Metric.”)

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

If you like Cantonese dim sum, you must be familiar with Hong Kong egg tarts. While the barbecue meat bun is the signature item of dim sum restaurants and Chinese bakeries, the most lovable dessert will be none other than the Hong Kong egg tart. Hong Kong egg tarts are derived from the Portuguese pastel de nata from when the Portuguese arrived in Macau at the turn of the twentieth century. Not to worry, though. I’ve learned a thing or two in the 6 years since I first posted this recipe. This new and improved version is much more foolproof, yielding flaky, laminated layers of buttery pastry that melt in your mouth. These are the easiest to use. The tray is fixed so you can bake and remove them easily. You really cannot go wrong with this. 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. 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.

Best Egg Tart Mold Thoughts

They do have straight-edged sides, so you will not achieve the ridges and fluted sides of a traditional egg tart, but if this doesn’t bother you then they make for great molds! Use butter, not margarine or shortening. Traditional Hong Kong egg tarts are made with lard, but the trend has shifted towards butter. I use butter in this recipe because this is the flavor I like. Shortening and margarine are easier to handle than butter at room temperature but do not taste as good as butter. Besides, here in the U.S., we don’t all have dim sum restaurants within reasonable traveling distance to get these, so it’s time to learn to make them from scratch like the best of ’em. Hong Kong vs. Macau Egg Tarts While the dough is resting, make the filling. Dissolve the sugar into 1 cup of hot water, and allow the mixture to cool to room temperature. Whisk evaporated milk, eggs, and vanilla together, and then thoroughly whisk in the sugar water.

Egg Tarts recipe- How to make (Hong Kong style) Egg Tarts recipe- How to make (Hong Kong style)

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.) For when you want small molds that are versatile in the kitchen and are capable of baking more than just egg tarts, these are a great choice. Hong Kong egg tarts are small (usually about 3 inches in diameter) circular tarts of flaky pastry, filled with a smooth, lightly sweetened egg custard. They are often served at dim sum restaurants, as well as Chinese bakeries. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. In a bowl, combine the flour and salt, and leave your butter out at room temperature until just softened.Portuguese egg tarts are made using puff pastry, whereas Hong Kong egg tarts are made with a shortcrust casing. The ingredients used to make the custard differ as well. Are egg tarts healthy?

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