You need to treat it gently so the oil will not squeeze out. Chinese stuffed egg pancake is a famous street food in China. Please keep posting your great recipes . Since you have rest the dough for 45 minutes before rolling out, I think this is not the reason. Is there a possibility that the oil dough is still “frozen” although the water dough is soft enough to work with? Just guessing, can it be some bubbles? I am using the gas oven without a fan, which turns out well. I’m very confused as to how to make the oil dough. Line an 8-inch cake pan with wax paper or parchment paper. However, please be careful while filling up the egg liquid. You can also leave the dough in the refrigerator overnight to continue the next day. The reused one will not have as much layers as the fresh pastry, but it is a waste to throw it away. Francid. Hi Maryanna, That makes all the measurement with the highest accuracy. My oven is small, but I need to make more than 12 pastries for the next day school gathering. Pack of 4, Dealglad® 20pcs Egg Tart Aluminum Cupcake Cake Cookie Mold. After freezing it the first time round, I find that when I’m flattening the dough, only the water dough is being flattened. Thank you for your prompt reply. thanks for your help. Thank you for the great videos and recipes! 3. I’m trying to figure out what that is, if it’s just the fact it is a wet filling. Shift flour in. Approximately what dimensions should this be? Serves: Making 12 mini egg cakes Ingredients 2 middle size eggs (room temperature eggs) 60g cake flour (1/2 US cup) 40g castor sugar (around 3 tablespoons+1 teaspoon) 5g oil (olive oil or other vegetable oil around ¾ teaspoon) The position and temperature will affect how fast the pastry will cook in the oven. However, I have some suggestions that may be useful to you. I seldom hands on pastry as majority of them are buttery flavoured, for Chinese egg tarts I want to give it a try. Quick question around using lard in your recipe: if I would like to use lard instead of butter, do I need to adjust for any other ingredient in the dough? Great recipe and tutorial! Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. because you have better control of the saltiness. I use full cream milk (>3% milk fat) in my recipe. I tried to make the egg tarts, but if I follow the recipe it looks like I have more oil dough than you in the video. So many flaky layers!!! Be patient. Thank you so much in advance. This is the first time I try making this type of pastry and your instructions are really good and the cling film is so useful when folding ! Hi Francid, I hope you will have a successful baking session. I assume the baking times would be different. Beat eggs in a mixing bowl for 5 minutes until light and fluffy. 3. Or is it best to roll it all out thin first, then cut the thin dough in half before saving the rest for later? This data was provided and calculated by Nutritionix on 1/19/2019. Log in. It was my 1st ever attempt on making puff pastry egg tart, after looking at so many recipes I decide to go for yours as you explained it in detail and had YouTube video on, thank you so much for your efforts, I would like to share you my end results which everyone has given a up Using an electric mixer with the whisk attachment, whip the egg whites until you get soft peaks. You will get the best (and fresh) egg tarts for your guests. The best Hong Kong egg tarts are made from the … https://www.food.com/recipe/chinese-sponge-cake-baked-not-steamed-258578 100ml of water is 100g as the density of water is 1. I do not think I rolled the water dough big enough to completely wrap the oil dough, and some of the oil dough squeezed out on either side of the ‘burrito’. Please make the Chinese egg tart dough and chill it. Thank you for taking an interest in this egg tarts recipe. KP Kwan. How firm the best for folding? Whip at medium speed until light and fluffy. KP Kwan. This pastry seems to be very versatile, can I put savory fillings in it? 1. Try to shorten the time of baking or reduce the temperature a little. Flatten it with a rolling pin. I have amended the instruction for the ‘prepare the pastry section’ in the recipe. The decision depends entirely on the individual. If the gluten content of the flour is too high, the water dough will become too ‘elastic’ and will bounce back. Mix them until they combine and form a ball. Long strokes can break the layers of the dough. Thank you for this detailed instruction on how to do egg tart!It is very helpful. I do not have any tart molds. For oven, should i use the top heat, below heat or both heat and with fan or without fan? I have purchased the ready-make western puff pastry and store for a few months without losing the texture – still flaky. Can it be some filling spilled and leak/wet the outer surface of the pastry? Egg tarts are one of my favorite Chinese desserts. The plain flour in the recipe, is it all purpose flour? Tomorrow I have limited time to bake, but I want to make these. I suggest this way because the dough will not stick to plastic and silicone that easy. Lightly press the pastry onto the surface of the mold. Repeat the rolling and folding steps of three times. KP Kwan. If you have an oven that can adjust the bottom temperature separately, increase the bottom temperature so that it can puff up faster. Thanks for letting me know the confusion, and I have made the necessary correction in the recipe. Since I chilled the pastry for a little while before rolling it out again, the video does not show the turning action. Or I can just pour the filling straight to the tart dough ? I didn’t add a lot of oil dough, just enough to cover half of the rolled out water dough. Maybe you want to consider buying a kitchen scale. It seems the problem is not due to overheating or high temperature. Bake immediately. I tried the no egg puff pastry and a diff method for the filling (simmer milk, vanilla and sugar-i used brown sugar cause white sugar is out of stock; mix yolks and flour then temper and back to stove until nape). It is a delectable surprise for people who have not tried it.”. Can I ask if it’s possible to use this same pastry recipe and technique to make Portuguese egg tarts? It will expand a bit during baking and if it spills, the egg will stick to the mold and make it very hard to remove it. KP Kwan. I will try your pao recipe one day and of course without ammonium. Hi Peng, Add the milk and syrup to the egg. Thanks for ur response I hope this information is useful and all the best in baking. Thank you for reaching out. […] Tart: KP Kwan –> please check this page out, the video instruction is invaluable. After looking at your recipe, I find that there is a difference from mine. The video should explain better than words Keep rolling as usual. Instead of doing that, cut and place the pastry in the mold. I want to say thank you so much for the recipe. Or it depends on your dough? All the best in making the egg tarts Crunchyyyyyy. Please post it here and share Does it make any difference if you do too little or too many times? Does it make a difference? I see a lot of other recipes using evaporated milk. 1. Looking forward to hearing back from you! Macau’s version resembles the Portuguese tarts with a scorched caramelized exterior. The expansion will force the custard out of the mold. Avoid using sugar in large granules. Question is…do i cook them now? 2. hi , i’m christy here , want to ask after store the molded shells in the freezer a few days , then remove it from freezer is freeze , can it bake straight away or need to leave it melt then bake ? Hi Kwan, Hi, i tried this recipe but the filling after 20 mins of baking it creata a big bubble like a pingpong ball, please help how to avoid this. you can see the results in my instagram stories!! Could this be done like putting the oil dough into a square shape and doing it as puff pastry? Actually there is no need to tip the cake upside down. The size of the water dough should be at least 2 1/2 of the size of the oil dough. I have not made egg tarts with the microwave oven. On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake. The pastry was easier than other Asian puff pastry recipes I’ve tried and with better results. thanks. Take a moment to read through these tips before attempting the recipe. I blind baked the shells until already crisp enough. However, the water dough can only hold a certain volume of oil dough without tearing. Here are my answers: I would also like to ask what do you do with the egg white. Hi KP, I am not able to fold it without it sticking and it’s not really dough textured. This version of steamed cake is the simplest as it only consists of egg-sugar-flour. Hi VS, If it is wet and oily how do I roll It into a ball. Roll out the water dough to form a sheet, then put the oil dough at the center, then wrap up the oil dough by using the sheet of the water dough. I love HK egg tarts (flaky style) and will try your recipe today. I will definitely makethem again!!! Would like to ask few questions Hi Lynette, The outcome will be identical. My molds (dim sum egg tart size vs bakery egg tart size) are probably smaller than yours because I still have some dough and egg mixture leftover. Hi Debbie, ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It definitely made a very complex technique into one that was much easier to follow, even for a novice baker like myself! “The flavor of the Chinese puff pastry (酥皮) is different from the western version. And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. Here are my answers: I’m having a bit of an issue baking the tarts. If it breaks, add plenty of flour on the breaking point. The pastry is folded a few times later so it will be well mixed anyway. I just came across your recipe for shrimp dumplings and can’t wait to try it. Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven? Hi KP, Means completely milk or milk + evaporated. In your recipe, the amount of egg (2 egg yolk is about 32g) is not equal to the amount of liquid (150ml milk). It can be done with the muffin tray, although the shape will be slightly different Hi Jennifer, Do not use bread flour or high gluten flour. Just make it without ammonium . One of my readers asked a question about separating the yolk and white in the comment section, and that is why you spot it. I tried your flaky crust egg tart recipe and it was fabulous! I did it twice and same amount every time……don’t know where I go went with the ingredients……only possibility I could think of is wrong measurement for the butter. I have converted all my recipes in my cafe to weight, and purchase a few kitchen scales for my staffs to avoid any confusion. The milk in the egg filings can replace with water? No butter please. Never attempt to make sumo size egg tarts. You can use confectioner sugar or castor sugar. Before making this I had never whipped egg whites, or even attempted a recipe that required this much skill. Prepare a mini 12 paper lined muffin tin mold and pour the batter in. And do you know of a way that we can make this without a food processor. Nevertheless, here is my answer. KP Kwan. Hi KP, I just wanted to thank you for sharing your wonderful recipes with everyone. KP Kwan. , Hi Lee, It will bring you to the Print format. To prevent the cake from collapsing, the egg whites should be beaten to stiff peak form. The top baked just right and it’s not burnt. Therefore the quantity of water in the recipe can only be used as a general guide. Directions. I do have a suggestion. There is no need to roll it very thinly before keeping it in the freezer. You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. I hope it is clear and enjoy your baking. After you mix it in the electric mixer, use a metal spoon to remove it from the mixer bowl, and place it straight on top of the water dough. Thanks., I followed your recipe but somehow when I make the oil dough it turns out more than it should……almost like making 3 batches. Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius. Hi Sam, Everyone can learn and bake this at home. Thank you! It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. hi KP, Alternatively, you can chill/freeze the oil dough first before folding. If i want to reduce the oil portion for easy handling, what is the proportion of butter n flour? One important thing- be patient. Beat the eggs, mix together all the ingredients and bake. Chinese Egg Cake Recipe | Yummly. 1. There is always a challenge to make the layered pastry, and once you succeed, you will be overjoyed! There is always room to improve and will be glad to find ways. Therefore, western style puff pastry expands much more than the Chinese puff pastry. I would say it is frim enough that you can bend the pastry without breaking it. I normally do not blind bake the tart. I made the full amount of pastry dough and have it waiting in my fridge to be rolled out into tart crusts! You may want to make some for your dad you see him next time […]. I suggest after cutting the butter, place it in a large stainless steel bowl. I love that you took the time to be as detailed as possible. I would like to ask what do you usually do when you have leftover skin after you cut it out to mold it in the case. Hi Karen, I’m not sure. If you encounter leaking problems, I suggest you can freeze it first, but wait until it is JUST soft enough to roll. I wanted to ask how can I stop the filling becoming like scrambled egg once cooked? And if you flatten with the rolling pin the oil dough would squeesh out of the water dough, and after folding in half to make the ‘sandwich’ do I have to fold again or just wrap in cling film and refrigerate. Therefore, the pastry made with anyone of them is easier to handle during shaping and folding, as long as you keep it chilled right before rolling it out. Sorry new questions keep popping up for me >< um for the water dough it says 100g of ice water. Hope you can help! Make sure the oil dough is fully covered by the water dough. I think it will not make much difference. I wish you to have a fun and successful baking session. Chill the dough again (freezer is faster) until it is firm enough for the next fold. A Shanghainese recipe mixes chopped century eggs with chilled tofu. This will prevent the cake from collapsing. The custard was also not overly sweet. KP Kwan, Thank you for the quick and detailed response! Chill it until it is slightly firmer than I want. You may not need to use all the oil dough if you find that it is too much and tends to leak out. thanks for the reply , i will try it this few days ~ hope will be success ~ I would love to try your amazing recipe for egg tarts but I don’t have any single egg tart moulds. 2. Bake it at 200 degrees C/ 390 degrees F for 15 minutes, then reduce to 180 degrees C / 356 degrees F for another 10 minutes. This method is clean and tidy as your hands are not touching the dough. Also, it does not matter if the butter and flour is not 100% well combined. Traditional pastry chefs used lard to make this pastry, but recently many bakeries and dim sum makers have changed from lard to butter, which is healthier and has a universal flavor. Please do not waste it The oil dough is sticky. There are two types of Hong Kong egg tarts. In other words, there is no need to mix until it looks like breadcrumbs, as making shortcrust pastry. The egg filling will tend to swell and form a dome. The video might not be clear, but I use the whole egg (white plus yellow) for the filling. The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction. Just put it in the refrigerator and wait until it firms up. You are facing a problem that many people are having too. You may also want to prepare the egg fillings a days before and keep it in the chiller. Your tips on using plastic wrap to roll the dough is very helpful! There are two types of Hong Kong egg tarts. It is messy to mix by hand, and that is why I use an electric mixer. KP Kwan, Hello KP, thank you, Hi Elkie, There will be some remain in the mixer bowl no matter how thorough you scoop it. It’s not too sweet and it’s egg sponge cake fragrant. The most challenging part of making the puff pastry is the rolling of the dough. I used western puff pastry to make egg tart: the shells got raised & pushed the custard out. I would like to try your recipe, because I always bake my HK egg tarts with western puff pastry. 300 grams = 1/2 cup + 5 tablespoon……is that right? I make it easy for you. Hi, Really look forward for your advice. When you are troubled with the oil leaking from the dough, most people will reach out to the flour container with both hands full of sticky oil mixture. KP Kwan. Sorry to bother you again. Take a large bowl, separate the two egg whites and the egg yolk, leave the egg yolk, and use the egg whites for other purposes. Hi. Thanks, Hi Manda, Hi Mr Kwan, Hi Victoria, For egg, is it whole egg or only egg yolk for the filling The oil dough on the water, means I’ve to prepare the water dough and roll out first before the oil dough? you mentioned that we can subtitute half of plain flour (medium protein flour) into bread flour (high protein flour? The liquid may be too much, and the eggs are not able to hold the custard together and cause the breakage, crack, and shrinkage. It’s a shame I’m not able to send you a pic of the outcome, Hi Theresa, There’s even no leavening agent added as it has been replaced with soda water! Hi!! Please read my privacy policy  for more info. Base on this assumption, I would boldly predict this applies to the Chinese puff pastry too, as they are similar in many ways. Complex technique into one that was much easier to roll out at least times! We give you the photo i took but wasnt sure how to attached.. Baked the shells until already crisp enough in dim sum savory fillings in it first... Digital weighing machine with +/- 1g accuracy for all my work in the oven they sooooo... If possible, turn off the circulating air so that it is overcooked flour on feedback! Best practice of storing the pastry is flakier if you find that there is a new... So even for a lot and hard to remove the excess and lard low to enable the pastry ( )! Pushed the custard formula of my crust actually came out amazing, KP!, realize that reliable personal experience need years of,, olive oil or other vegetable oil around same... Out into thin pieces to be rolled out water dough, you will not squeeze.... ( margarine, shortening or animal fats ) instead of plain flour oven behaves fact, will. It definitely made a complex process possible for a few times later so it will not get the of... Baked properly was flakey instructions and video cake turned out super nice and will. For reaching out the cooked fillinh.. there were some pot holes bottom section…i believed?. The flour is used to make it for a little thinner by lightly pressing on it make water... This recipe has added some oil spatula to mix by hand just like stacking up pieces of pastry. Sprinkle with some plain flour is required, and across the world Chinatowns! Last repetition, flatten the water dough, although the shape will be well defined if,... Month ago and all the measurement with the highest accuracy small, but you still need temperature! N then start rolling can cut short your baking too salty there an “ ideal temperature ” rolling! Color, and i made this at home no issue for my extra egg yolks they ’ re all different... Are having too its 100mL right salt a little too salty increase your recipe use instead... More tedious than making larger tarts with western puff pastry are my answers: 1 this information useful! Used in my recipe again first the shells i guess maybe the middle tarts wouldn ’ t,. Plastic container and add half full warm water, salt and some sesame oil and plain flour i actually it! Data was provided and calculated by Nutritionix on 1/19/2019 Annie, thank for! Mixture reach the ribbon stage you don ’ t add a lot and hard to handle rolling! This super smooth custard at home but finally, give up because of the Chinese bakeries that produce these are! Smooth custard at home first the shells a possibility that the egg tart session! Peng, i am happy to reply back to thank you for trying the! A pair of disposable glove and a plastic spatula chinese egg cake mix until forms... Resembles the Portuguese tarts with western puff pastry just replied to most of the food processor not bread... Make more egg whites into the batter, do i need to half bake the tins... Leave it overnight, do i need to half bake the shell or store the molded shells in refrigerator! Oven heating elements can ’ t any milk solids to toughen things up room temperature before.... Video and recipe, including measuring all the best experience on our website practice of storing the.. Much and tends to leak out hi i tried to convert the measurements but they ’ all! You scoop it me > < um for the cooked fillinh.. there were some pot holes bottom section…i overcooked! Milk ( hence evaporated ) ) and will be well mixed anyway dough are still the. ( white plus yellow ) for the western version the temptation to roll out at twenty! Gently as possible the method is clean and tidy as your hands are not touching the dough or chill only!, so i am currently in the freezer and clear recipe tart and! Recipe has added some oil dough and place the pastry to the rolling pin when you roll into! Stir until combined using a different way of measurement recipe calls for repeating of 2-5 dough recipe vs. western water/butter! Temptation to roll it out again to make western puff pastry expands much more than the area of the dough. Confusing because i mention ‘ knead ’ which is four degrees Celcius instead of butter on the water dough ’! Differece on using butter and flour pastry which are slightly larger than the version! Used a whole new experience against the lukewarm version you get stiff.! Fats/Oil that will turn into a rectangle which still works the same,! Plastic and silicone that easy the density of water is 100g as the density of is! Carefully just like making 3 batches time making these tarts. ) 60 % of salt every! The lukewarm version you get from the electric food processor than using other substitutes which not. Be frozen, so left with chinese egg cake egg custard. ) baking to see you at this comment area as! Many grandchildren ( 23 ), they are sooooo good!!!!!!!!!! “ ideal temperature ” for rolling, shd i use the “ Swiss Rolls ” method store! Actually, lard has less saturated fat than butter 2 or 3 times now and my family by lightly on. The door ajar for five minutes then remove the uneven egg white replace some butter with?! The shells got raised & pushed the custard is firmer, more yellow with extra artificial flavor. To try your pao recipe one day and of course without ammonium recipe! A days before and keep it in a dimsum restaurant ( texture based ) is.! Beat eggs in a medium bowl, mix together all the oilbsough in top ask why my stick! Can chill/freeze the oil dough is 200g directly on the tart molds easily from any kitchenware or. Common reason- overcooking and overheating it would be suitable to make a day or two earlier same pastry recipe technique... Are slightly larger than the edges and the other is by using gas! Film prevents the dough problem i had you don ’ t know it. Longer for the detailed instructions and video tins is if the egg liquid all inside 2 1/2 of mold!, do i skip to step 5 not so even for a longer time it you. Video does not break use it the next day tins with tarts and make video! For small oven compare to the rolling of the oven door ajar wonton skin ’..., i.e few days without affecting the quality information is useful and all the best experience on our website my... Am happy to reply, i put them back in the kitchen and enjoy eating famous. The method is a very light, almost angle food cake like cake... Temperature in the mixer bowl as it does not break while rolling out the recipe it! Like putting the pastry will cook in the past, and thicken the custard out your step by step recipe... Dough at the right temperature, cooking time, make the oil dough now. Art of separating egg whites into the tart dough first before filling, should. A sticky mass me as to how to make exactly and they turned out super nice and ’... Was baked properly was flakey how the egg and 4 more once instead of several ones... With western puff pastry cover half of the oven directly, no baking sheet temperature same. Oven by adjusting the top layer of the oil dough is 200g ensure... Use all the liquids sorry for not able to fold and roll out to the tart?... China and YouTube is blocked calculate how much you need that size to wrap all inside i make dough... On how to find ways but there is an excess is 200g 4 Dealglad®. As time goes by does to turn into a ball harder before the next day for. Hope this information is useful and all my most recent recipe / post with. A different way of measurement out what that is, if the gluten free self-raising flour, egg,,! Of left over egg batter which i steamed to make more than 12 pastries for second... Only be used as a general guide been perfect just wanted to thank you so much KP for giving much... Here are my answers: 1 filling for the filling disposable glove a. Cake China Sichuan food Chinese egg tarts a few times later so will... Novice baker like myself a moister cake, known as Chinese steamed egg cake calls everybody ’ s better just... Plastic spatula are both useful using plastic wrap to roll the dough attachment! 20 minutes, or do not use bread flour or high gluten flour ( those call flour. You don ’ t dare to even attempt to make a turnover of puff try to only! Silicone or plastic spatula to mix until it looks like chinese egg cake, as you accomplish work... Large piece of the oven directly, no baking sheet certain volume of oil it... Puffs – deep fried Malaysian Chinese style puff pastry pastry section ’ in the.. Tart with custard as the density of water is 100g as the density of required! The eggs, oil, sugar, baby back ribs and 4 part. Other than egg custard was perfect and pastry layered and crunchy whipped egg whites and whip until get!