https://www.copymethat.com/r/9IRAaZf4s/hong-kong-egg-tart-gang-shi-dan-ta/
79353050
td4bUWD
9IRAaZf4s
2024-11-17 11:26:12
Hong Kong Egg Tart (港式蛋挞)
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Ingredients
- subheading: Water Dough:
- 220 g (1 ½ cups) all-purpose flour
- 100 g (7 tablespoons) chilled unsalted butter , cubed
- 50 g (4 tablespoons) sugar
- 1 g (¼ teaspoon) salt
- 1 large egg
- 60 g (¼ cup) ice water
- subheading: Oil Dough:
- 150 g (1 cup) all-purpose flour
- 60 g (⅓ cup) shortening
- 40 g (3 tablespoons) unsalted butter , softened
- subheading: Filling:
- 200 g (¾ cup + 3 tablespoons) hot water
- 60 g (¼ cup) sugar
- 4 large eggs
- Pinch of salt
- 120 g (½ cup) evaporated milk
- subheading: Equipment:
- 4 ½ ” (11.5cm) Fluted pastry cutter (not required but highly recommended) (*Footnote 1)
- Egg tart mold (Scantily over 2″ on the base, 3″ top for the inner edge, and 3.3″ top for the outer edge)
Steps
Directions at omnivorescookbook.com
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