Once cooled, dust with a little confectioners’ sugar or cinnamon. Instead of discarding it, cut the scraps into roughly 3-inch pieces and bake in a 400☏ oven until golden brown, about 25 minutes. You will most likely have a decent amount of puff pastry left over, which is the nature of making neat pastry. Related: 20 Weeknight Meals That Taste Even Better as Leftovers
And then use low speed to remove some large bubbles. Whip at medium speed until light and fluffy.
Easy chinese egg tart recipe full#
The differences between the French and Chinese varieties are subtle: the Chinese puff is slightly less buttery (don’t worry- there is still plenty of butter) and a tad more crisp. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Remove the saucepan from the heat and allow the syrup to cool for 10 minutes. Boil until the sugar has dissolved and the mixture has thickened, about 4 minutes. Preheat the oven to 350 degrees F (180 degrees C). In a large pot, mix together the Salt (1 pinch), Eggs (4), Granulated Sugar (1/2 cup), and Evaporated Milk (1 1/2 cups). Put the pan into the fridge until you are ready to fill the cups. Swirl the saucepan and bring the mixture to a boil over medium heat. Press the circles into a muffin pan to form cups. Related: Easy and Elegant Puff Pastry AppetizersĬhinese puff pastry is similar to French puff pastry, with laminated layers of butter and flour that add up to one delightfully flaky dough. To make the filling: In a small saucepan, combine the sugar and water. Store-bought puff pastry is totally acceptable, but I encourage you to try making the Chinese Puff Pastry for the true dim sum taste. The texture of flaky pastry, shattering into a field of crumbs and juxtaposed with the rich eggy filling, is one of the most satisfying bites. A crisp pastry base and a smooth, sweet filling is essential, but I like the variety you get with the Chinese puff pastry base, featured here. There are three different types of egg tarts: with a puff pastry base, with a shortcrust base, and Macau style, featuring a laminated base and a caramelized custard filling. So while this recipe uses butter, by all means use lard, if you can find it. Like those chefs, I use what is most commonly found in my local grocery stores. Pastry chefs in Hong Kong utilized the techniques and ingredients that were accessible to them, including lard instead of butter and evaporated milk as a substitute for fresh cream or milk. If she couldn’t find the cart, she’d flag down a waiter to put in a special order for at least two dozen freshly baked egg tarts, enough for each of us to inhale a pastry or two at the table and a few extra to take home and enjoy later.Įgg tarts are a perfect example of the European influence in Chinese culture. What is a Chinese egg tart Chinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard, which can be commonly found at dim sum restaurants and Chinese bakeries. At the end of every dim sum feast, after we’ve eaten our fill of cheung fun and dumplings, my mom would track down the cart full of golden egg tarts. Perhaps custard tarts would be a better name and description. Egg tarts are buttery and flaky, and their resemblance to little sunbursts makes you smile just looking at them.
0 kommentar(er)
