įold the clear third of the dough devour to the center, then the bottomland third up and over that. On a lightly floured surface, roll the dough into a roughly 6×15 inch rectangle. Wrap the dough tightly in plastic or a reclaimable base ( we like Stashers ), and refrigerate for 20 minutes. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. As you can see in the photograph below, it ’ s not amply holding together : At this point, the boodle will be scraggly and dry. Add a little more water system if necessary ( start with 1/2 teaspoon ), no more than 3 teaspoons. Īdd 2 tablespoons of cold water, and bring the boodle together with your hands. …Until it resembles coarse crumbs with some pea-sized chunks of butter still in the assortment. Working promptly, break it up approximately with your fingers… )Ĭut the butter into 1/2 inch cubes, and add to the flour/salt assortment. ( Basically, you want it to be soft enough to break up with your fingers, but it shouldn ’ t immediately form a paste with the flour. The butter should be merely soft enough that it gives when you press it, but not so delicate that it collapses. In a roll, combine the flour and salt, and leave your butter out at room temperature until good softened. Ok, on to the recipe ! Hong Kong Egg Tarts: Recipe Instructions 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. ( You need 2 cups measured this direction here, or 250g ). That said, when you fluff your flour and spoon it into your measuring cup, as we call for in this recipe, you get about 125g per cup. We find that 1 cup of flour is normally somewhere between 135-140g in our kitchen. Flour measurements can vary wide, depending on whether you scoop your flour or spoon it into the measure cup, whether you tap the cup to get rid of air pockets, and besides the bent of measuring cups you have. I highly suggest weighing the ingredients for this recipe. So gather round, padawans-a wholly lot of amazing is about to come your way. This new and better version is a lot more foolproof, yielding bizarre, laminated layers of buttery pastry that melt in your mouth. I ’ ve learned a matter or two in the 6 years since I first posted this recipe. This was an offspring with the butter to flour ratio, but besides lack of specificity in my original instructions. Some readers found that it would crumble and fall apart after baking. However, the erstwhile recipe yielded shuffle results when it came to the pastry. It has equitable five ingredients-all of which you credibly already have in your pantry-and the resulting custard is as satiny, glassy, and delicious as ever. however, as I mentioned in the note at the top of this post, I have been re-testing it over the stopping point couple months and have since made some significant improvements. Re-Tested and Perfected!īack in 2014, precisely a year into this blogging undertaking, I nailed down a pretty good recipe. The Hong Kong interpretation was influenced by British custard tarts, which are more glassy and smooth, with a more finely laminated bizarre pastry. ( Check out our break recipe for Portuguese Custard Tarts, or pasteis de nata. Macau ’ s interpretation was brought over by portuguese colonizers, and they have more of a scorched, caramelized exterior, and a crispier roughly puff pastry boodle. Macau Egg TartsĪ quick distinction to make ! The Hong Kong and Macau versions of egg tarts are pretty different. Īfter that experience, I knew I had to figure out a recipe-just to get that warm from the oven experience again !īesides, here in the U.S., we don ’ metric ton all have dim total restaurants within reasonable traveling outdistance to get these, so it ’ s time to learn to make them from scrape like the best of ’ em. You might be golden enough to get a fresh one at a bakery or black sum restaurant, but they are thus rarely impertinently made to order. I ’ ve grown up eating them all my life, but it wasn ’ thymine until I moved to Beijing that I tasted one fresh out of the oven. You ’ ll find these chinese egg tarts in Hong Kong, Macau, China, and Chinatowns around the earth. Reading: Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) – The Woks of Life
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