Chinese Style Egg Tart - 蛋挞
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- Опубликовано: 16 окт 2020
- Today we will be learning how to make Chinese style egg tarts 蛋挞 together! These egg tarts are typically sold at local Chinese bakeries or as a dessert in some Dim Sum 点心 restaurants. To make this recipe easier you could use store bought pre-made puff pastry.
Today however we will also be learning how to make the SUPER FLAKY crust that is similar to puff pastry. Whenever I make these tarts they don't last long on the table, these are amazing to share with your family & friends!
Let’s get started! (づ｡◕‿‿◕｡)づ
🤤 Ingredients used in this video: 🤤
Vanilla Extract amzn.to/3cnZkiE
Evaporated Milk amzn.to/342ZxWe
All Purpose Flour amzn.to/3cnDQT4
Custard Powder amzn.to/2D49YhD
🥣 Products used for Cooking & Baking 🥣
Egg Tart Mold amzn.to/3k82YAA
Anchor Measuring Cup amzn.to/3438VJR
Silicone Pastry Mat amzn.to/3goxrIr
Stainless Steel Baking Sheet 2 Set amzn.to/3gsu16R
Rolling Pin amzn.to/31aZlRR
Dough Scraper amzn.to/3huGffU
Cooling Rack amzn.to/2Xix5M2
🎬 Editing & Recording 🎬
Samsung Chromebook 3 amzn.to/3kGM3on
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Toshiba External Hard Drive - Storage amzn.to/32U1F1K
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Хобби
I tried your pastry recipe for my Portuguese egg tarts and it turned out so flaky and delicious! But what do you do with the remaining pastry? I have put it in the freezer. Should I take it out, defrost it then roll it and fold 6 times again? Or just roll it in a big sheet and cut in circle?
I'm happy to hear that you tried out the dough recipe and that it turned out good. Normally I throw away the remaining dough since there's not much left or I bake it and snack on it. If you've a lot of dough left you can stack the remaining dough on each other and roll it out. Don't form it in a ball since it'll loose the folds and it won't be flaky again. Hope this would be helpful 😊
@@PYsKitchen oops i formed it into a ball and then put it in the freezer, thank you for replying.
@@aimeema7530 Ahh, for next time you know not to form it into a ball 😊 Just cut up the leftover dough and stack it on top of each other and roll it into a sheet again.
It’s been a few years since I found this and still the best recipe on RUclips, thank you!
Thank you! I’m happy to hear that 🥰
Wow that looks so good yummy recipe..
Thank you for sharing us..
Wow! I love egg tarts!
It's amazing how you knead.
It looks so soft and delicious. The apron is cute.
Py these are sooo cute. I love that color, and I can't believe you made your own pastry! Well actually I can believe it, you're amazing!
One of my faves! Perfection!
Looks absolutely divine! 🥰
Wow it's too yummmmy, super love this egg tart great recipe.... I want one.
yum! Thanks for sharing my friend!
Your egg tart recipe looks so delicious!!!I'm hungry again!The visuals are so fantastic! I watched the video and got vicarious satisfaction. Thank you so much for sharing your precious recipe today! Be careful not to catch a cold! Have a nice day. My friend!
Yummy Egg Tart! Looks so good my friend! 😋
Thank you for sharing! You made it so easy to follow along! I can't wait to try this!
Thank you for watching ✿◕ ‿ ◕✿
The last time I ate egg tart was before the pandemic and I've been craving for this many times, thanks for sharing your recipe, I will try this! ^__^
Hope you'll enjoy! Thank you for watching ☺️
Perfect egg tart👌👌👌
It looks delicious
Presentation is very clear
One of my childhood favourites, thank you for sharing 😁
Thank you for watching! ☺️
Wow super cute and Inviting recipe my friend, thanks for sharing. Stay connect ❤️🙏💚💯
Wow..... Look very Delicious. Yummy yummy full view support. Thanks you for sharing this video with us
Oh wao 😍😍
Look so delicious
Amazing recipe
Stay connected dear friend
Thanks for your wonderful recipe!!!!! So clear the video.
Happy to hear that the instructions are clear. Thank you for watching 😊
Loved the ziploc bag
Worth watching it😍
The eggtart looks so delicious yummy 😍💕
Thank you ✿◕ ‿ ◕✿
You make really good.
My husband likes this.
I learned well.
I enjoyed watching full 👍 Like
Wow 👌thanks for sharing this recipe 👍💞
Thank you for watching ☺️
Big like👍🏻👍🏻🤩🤩 I love egg tarts and yours look really delicious!!😋😋
Thank you! They taste much better fresh out of the oven! ✿◕ ‿ ◕✿
When I traveled to Qingdao last year...
I ate 18 egg tarts in 3 days.... super great!
that means you ate more than 170 grams of butter in 3 days :D
Thanks for sharing, I will make it next weekend and share 😊
Looking forward to it! 😊
wow...so yummy and delicious😋😋
Awesome video best of luck with your channel and good job thanks 👍🏼👍🏼❤️
Wow!!!. How to make "Chinese style egg tarts"? 😊When I go to the bakery, I sometimes buy egg tarts...Thank you for telling me how to make this easy. 👍👍👍
Thank you for watching ^^
I didn't tried Chinese egg tart just the Portuguese ones. I like that you choose to make your own puff pastry, I think it taste much better. Anyway your egg tarts looks pretty and delicious🥰
I had Portugese Egg tart before as well. They're also really yummy! ☺️ Thank you for watching!
Awesome 👏
Another awesome video
You did a wonderful job
I love to high quality content
Amazing camera work
Fantastic
Love this soooooo much
😃😋🥰😊🤩😘😣😍
Hi, thanks for sharing this video! The shell looks amazing!
Do you suggest putting the dough in the freezer between folds? It seems to get soft pretty quickly before I even finish rolling it out. Thanks
Hi, You want the dough to be a little bit soft so you can still roll it out. But if you think the dough is too soft you can keep it a little bit longer in the fridge or the freezer will work as well. The time placing it in the freezer might be different. Thank you for watching and hope this will help ✿◕ ‿ ◕✿
my friend high quality video thanks
FIRST!
Your patience has paid off. The tart shell looks so flaky with thousand layers. The rolling of the dough to create all those wonderful layers are so much fun to watch. Great job on not getting the oil dough to ooze out of the water dough. Looks like you've perfected the technique. I'll bet you're good at making croissant as well. I haven't made egg tarts in years, this is giving me all kinds of cravings. The custard is smooth and so beautiful with a nice color. The bakeries have nothing on you, your egg tarts looks absolutely delicious and I want 3/4 of it, only cos you worked hard on it and deserves at least 1/4! Excellent recipe, I wanna try your version but won't be for awhile! 😍👍LIKE #1st
😑
I'm back cos the first time didn't have ads! Have a good day cutie-py! 😍
I tried making croissants before but it didn't turn out good. I might try to make croissants again now I know how to make the pastry! For all my hard work I only get 1/4? 😂 I think you should get 1/4 and 3/4 of it is mine 😋Thank you for coming back ^^ You' re awesome!
@@PYsKitchen Your pastry dough technique is excellent. If you apply this to your croissant, it should be perfect! Awwwww, how about 1/2 then...even stevens!
Wow amazing 😍😍😍😍 big like from Homemade HEALTHY COOKING
nice recipe friend👌👌👌👌
Thank you ☺️
I went through about 35 youtube videos (so far), yours is about the best of the lot. I should stop watching videos and start making egg tarts.
I often make puff pastry from scratch but these days I'm getting lazy and buy them pre-made. Have you ever tried using those frozen pre-made puff pastry for egg tarts? I often wonder how they'll come out, must experiment one of these days. Also for mixing the dough, have you tried with a food mixer?
I'm happy to hear that you like my video ☺️. It does take a lot of time to make puff pastry.
Whenever I'm short on time I buy the pre-made one as well. I haven't tried using the pre-made puff pastry for egg tarts though. I want to try it out too one day. 😁 The biggest difference I see is that the pastry dough I made in this video is more buttery compared to puff pastry.
For mixing the dough you can use a mixer. I kneaded by hand for my viewers who don't own a mixer ☺️ Feel free to use a mixer when you make it. (◍•ᴗ•◍)
I re-watched your video. It's not listed in the ingredients, but your water dough calls for 2 egg yolks. I tend to avoid these recipes since I end up throwing away the egg whites, yes I know I can make some meringues or something but I'm too lazy these days to make tarts AND meringues. Another tart recipe uses 1 egg instead, I might try that. Thanks for all your excellent videos.
@@fffuuuiiis2948 Oops I forgot to add it to the ingredients list. 😰 Thank you for letting me know. You can use the egg white to add it to your cooking, like fried rice. ☺️ like you said you can use 1 whole egg instead as well! Looking forward to hear how your egg tarts turn out. (◕ᴗ◕✿)
I made them today, they came out great. Nice taste, smelled nice too. A few minor tweaks: I used all evaporated milk (50/50 mix with water) since it seems a waste to open a can of evaporated milk and only use a few teaspoons. Not sure if that's the cause or not, but the tarts browned in a shorter time, I shortened the last 25 minutes (oven off). The filling started to brown a bit, a la Macau egg tarts...haha. I had no problems with the pastry since I often make puff pastry from scratch, the water dough was sticky so I dusted with a bit of flour. And I used one egg instead of two egg yolks.
Anyway, thank you so much for your recipe and the detailed video. You are great.
@@fffuuuiiis2948 Thank you for updating me about how your egg tarts turned out and for trying out my recipe. I'm am so glad to hear that they turned out great! 😁 Have a happy holiday season! (◍•ᴗ•◍)
Hi ! Did you turn on a low heat when you stir the milk and sugar in the pot then pull into the egg and vanilla mixture right away ? Thanks
Hi Kathy, I did use low heat to stir the milk and sugar together. You just want to melt the sugar, so you don't have to bring it to a boil. I added it right away. Just make sure that the mixture is not HOT. If it is let it cool down a little bit before adding. ^^
nice one yaa i like it
Thank you (◍•ᴗ•◍)
L27, wow sooo perfect Chinese egg tarts.... U baked tart crust very well..... Mouth watering egg custard filling... My all time favorite .... Super super 😋😋😋😋👍👍👍👍👍👍💯💯
How big are the tart tins, the kids will love these
My egg tarts are 7cm in diameters.
Hi ! May I ask you . Is it once the oven is off have to slightly prop open the oven right away and wait for 25 mins or do not open it until the last 5 mins , and also is it wait 25 mins plus another 5 mins ? Thank you !
When the egg tarts are done turn off the oven and leave the egg tart in the oven for 25 minutes with the door closed. After 25 minutes slightly prop open the oven door and let the egg tarts sit in the oven for 5 more minutes. ◕ ‿ ◕
Hi ! I follow your temperature to bake but half way I saw the custard start to bubble up and I didn’t open the oven door during baking . My egg tart come out the custard not smooth as yours and the shell very hard. Could you tell me what did I make it wrong, thank you so much !
Hi, the shell turning hard might be because something went wrong with layering the Dough. To get the layers you'll need to make sure the dough is chilled enough every time you roll it out and fold it. You might need to keep the dough longer in the fridge next time between every fold. As for the custard not turning smooth. Make sure not to overfill the egg tarts. And depending on the oven the baking time and or temperature might be sligthy different. If the custard cracked you might have overbaked it. Hope these tips will help ✿◕ ‿ ◕✿
Thank you very much ! I will try it again
Hi! Do you use room temp or cold butter in the oil dough?
Sorry for the late reply. 😬 I use cold butter for the oil dough.
Hi! Ive tried your recipe today. Thank you so much for sharing. It is in the oven now. But which oven setting do you use? Just lower warmth or? Hope to hear from you!
There's only one setting on my oven. I guess the heat comes from both the bottom and top 🤔
@@PYsKitchen Thank you!
Hope they turn out good and enjoy! (◍•ᴗ•◍)
@@PYsKitchen hi, the taste was great!! Only the dough has more of a cookie texture instead of flaky, what am i doing wrong?
Did you chill the dough in the fridge between folds? If it's too warm the butter melts into the dough and you won't get a flaky crust.
Hi. What’s the measurement size of the rolled oil dough ?
Hi, I don't know what you exactly mean by that. If you're referring to the dough before cutting out the circles. It depends on the size of the Egg tart molds you have.
@@PYsKitchen Hi. What I meant is, what’s the square size for the the oil dough after putting in the ziplock bag? ☺️
what flour do you use?
All purpose Flour
那些没被切压的部分蛋挞皮 请问怎么处理呢？8.58
对不起，我不明白你的问题 😬
@@PYsKitchen 您好。我是想问 8:58 这一段，没被切压的蛋挞皮，该这么处理呢？
哦，我没有用剩下的面团。我把它扔了 😅
@@PYsKitchen 好可惜呀. 谢谢你， 你的视频很好看.
谢谢! ｡◕ ‿ ◕｡
Is it evaporated milk or condensed milk?
It's evaporated milk 😊
@@PYsKitchen Can I omit the evaporated milk? Or can it be replaced with fresh milk?
@@angelineho3403 Yes you can replace it with fresh milk ｡◕‿◕｡
@@PYsKitchen TQ
May I also know why do you wrap the baking sheet with aluminium foil? My oven has 4 racks and I baked on the lowest rack using another recipe and the tart turned out to be like Portugese tart with slightly burnt crust and burnt custard. Will it be okay if I still use the second lowest rack (as per your recipe) or shall I use the second rack from the top?
Where is the written recipe? I want to print it out and try it.
You can find the written recipe on my website pyskitchen.com/pyskitchen-recipe/chinese-egg-tart
Delícia!! Por favor coloque a tradução em português. Obrigada
I am sorry I have no portuguese translation for this video right now. Hopefully one day I will be able to! Thank you for watching!!
Third 😑
😂😂😝😝
It looks delicious^^