![]() ![]() ![]() In this recipe, I used a mixture of all purpose flour and corn flour for a guaranteed crumbly and light consistency. This pastry dough is airy and not as oily as the Western pastry. You can use it if you are in a rush but it will not give the same flavour and texture like that of the Chinese pastry dough. The pastry is another reason that makes these egg tarts so special. The shell is crustier and not as airy as the Chinese tarts. It has a glossy smooth texture, spotless and the texture of the even filling is denser compared to nata.Īs for the taste, the Portuguese tarts are sweeter as they use heavy cream which makes the filling milkier. Unlike pastel de nata which has caramelized spots on the filling, these Hong Kong-style egg tarts are smooth in appearance. Super easy egg tart Differences between Chinese and Portuguese egg tarts Moreover, the ratio of the ingredients are measured to perfection. It can be replicated without issues and is fool-proof without too many steps. This is my easy to-go recipe whenever I have cravings for egg tarts. Making egg tarts from scratch is not as tough as you think. Why is this the best Hong Kong egg tarts recipe? Mostly sold in bakeries and dim sum restaurants, these egg tarts are well loved in Malaysia, Singapore, Vietnam and Philippines. It's almost a creamy filling that melts in the mouth along with the buttery pastry. Combining the best of both worlds, these egg tarts have a crumbly pastry shell and a glossy soft custard filling. Shells can be frozen.Chinese egg tarts are a spin off from the popular Portuguese pastel de nata and has the influence of the English custard tarts. Cut with round cookie cutter slightly larger than the diameter of the tart shell tin. ![]() Roll out and divide into 4 parts and fold again. Place water layer dough on top of the oil layer dough. Dust working surface with plenty of cake flour.Form into a square, wrap and chill until firm. Mix together the ingredients of the water layer dough. ![]() Mix together the ingredients of the oil layer dough.Since it does take a fair amount of time to make, you can stockpile these and take out five or six shells for every custard recipe you make. I didn't mention this in the video, but these shells are freezeable as well. The result is that although you get a puff pastry-like dough, each layer is tender and crispy at the same time. Even more often, you're asked to substitute the shell for a ready-made puff pastry dough, which is a little closer to the actual crust in texture, but is far more crunchy and dry.Ī proper Chinese egg tart shell technique includes layering a "water dough layer" with an "oil dough layer" and folding, which is similar to puff pastry, but each layer has a certain proportion of fat, flour and moisture added to it. Most of the egg tart shell recipes you get are an iteration of a shortbread dough, which is yummy and quick to make, but tastes nothing like the actual tart shell. It is in the shell that you know whether someone is a true egg tart fanatic. But as laborious as it is, it is actually the crust that is the "make it" or "break it" part of an egg tart recipe because anyone can make the custard portion. Chinese egg tart shells are similar to puff pastry and making a good and proper crust can be quite laborious. This is because it's one of the harder recipes to make. No one ever shows you how to make the shells of Chinese egg tarts. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |