The key is being able to direct your nondominant hand for the next egg, while youre simultaneously firing off the current one in your main hand. A few weeks ago a friend and I got talking about egg recipes since she has chickens, and therefore fresh eggs in abundance She mentioned she had made egg stuffed. The rich, thick, higher fat Greek yogurt lends a helping hand to the proteins in the egg, keeping them surrounded in a dense bath that will slow the process of drying. How to make Chinese Egg Tarts perfect for breakfast and tea. Dive into the sumptuous fusion of silky chocolate crme, before gliding into the heavenly chocolate toffee mousse. Pleasure seekers grab your spoons. Many cookbooks suggest the following for boiling eggs 36 min for a soft yolk, 68 min for a medium soft yolk and 810 min for a hard yolk. If you are satisfied with. How to Create an Egg and Olive Oil Hair Mask. Is your hair in need of a moisturizing lift Eggs and olive oil, two inexpensive kitchen ingredients, can. I/91vWAqOXxdL._SX522_.jpg' alt='Crack An Egg On Your Head Let The Yolk' title='Crack An Egg On Your Head Let The Yolk' />How to make Chinese Egg Tarts recipe, video and complete guide. You must be familiar with the Hong Kong egg tarts if you like Cantonese dim sum. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart. Hong Kong egg tarts are derived from the Portuguese pastel de nata from the times when the Portuguese arrived at Macau at the turn of the twentieth century. Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sum for breakfast. The Hong Kong and Macau egg tarts differ slightly. Macaus version resembles the Portuguese tarts with a scorched caramelized exterior. The Hong Kong egg tarts are influenced by the British custards tart with custard as the feeling with a glossy smooth finish. Type of Hong Kong Egg Tarts. There are two types of Hong Kong egg tarts. One is with shortcrust pastry and the other is by using the Chinese puff pastry. The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. Traditional pastry chefs used lard to make this pastry, but recently many bakery and dim sum makers have changed from lard to butter, which is healthier and has a universal flavor. What is Chinese puff pastryThe flavor of the Chinese puff pastry is different from the western version. The most significant difference is that the Chinese version is less oily. It is the pastry of choice for many Chinese dim sum such as egg tarts, salted egg rolls and baked buns. It is a delectable surprise for people who have not tried it. It is easy to make the egg tarts at home only if you know how The flavor of Hong Kong egg tarts fresh from the oven is simply amazing. Having them right out of the oven is a whole new experience against the lukewarm version you get from the store. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. Many people wish to make it at home but finally give up because of the tedious process and the skills required. Some people settle for the second best shortcrust pastry which is easier to make. However, the essence of the egg tarts lies on the unreplaceable texture and flavor of the Chinese puff pastry. You need to use the Chinese puff pastry for this recipe to make the REAL and AUTHENTIC Hong Kong style egg tarts comparable to the best dim sum store in Hong Kong and Southern China. Making puff pastry is tedious, but it is highly rewarding when you enjoy the fruits of your labor. I have simplified the recipe without compromising the quality. Now is your turn to bake and enjoy eating this famous Hong Kong dim sum as much as I do. This video shows how to make the Hong Kong style egg tarts in detail. Egg Tart Recipe With Chinese Puff Pastry Author KP Kwan Recipe type Dessert Cuisine Chinese Prep time  4 hours Cook time  2. Total time  4 hours 2. Serves 1. 6 tartlets. Egg tart molds. Cut the chilled butter into small pieces. Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands. Remove it from the electric food processor, scoop out the oil dough with a metal spoon and place it on the water dough. Wrap it in cling film, place it in the chiller for 2. Put the plain flour, egg yolk and ice water in the electric food processor. Mix them until they combine and form a ball. Wrap it in cling film, place it in the chiller for 2. Spread a large piece of cling film on the table top, sprinkle with some plain four. Flatten the water dough and place another piece of cling film on top. Roll the water dough to form a large square. Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the water dough is fully covered by the oil dough. Flatten it with rolling pin. Analogy Now the dough looks like a sandwich, with the oil dough mirrors the filling of the sandwich, and the water dough mirrors the bread. Wrap it in cling film and leave it in the chiller for twenty minutes or until it hardens. Remove it from the chiller Flatten it with rolling pin to about 3cm thick. Fold both ends of the dough toward the center like closing a book. Analogy Now it resembles a multilayered sandwich. Place it into the chiller again for 2. Bosch Battery Tester Bat 121 Manual Transfer. Repeat the folding process step 6 for three more times. After the last repetition, flatten the dough to about 3mm thickness. Use a cookies cutter or bowl to cut out pieces of round pastry which are slightly larger than the area of the mold. Put the cut pastry into a mold. Lightly press the pastry onto the surface of the mold. Trim the sides with a fork or a blunt knife. Melt the sugar with water to make a simple syrup. Let it cool. Beat the eggs for a minute. Add the milk and syrup to the egg. Mixed well. Filter the milk liquid twice to remove impurities. Fill each empty pastry shell up to 7. Bake it at 2. 00 degrees C 3. F for 1. 5 minutes, then reduce to 1. C 3. 56 degrees F for another 1. Leave the oven door ajar for five minutes then remove the egg tarts. Serving size 1. 59. Calories 5. 31. 5 Fat 3. Saturated fat 2. Carbohydrates 4. Sugar 8. 7g Fiber 1. Protein 9. 4g Cholesterol 2. Note This post may contain affiliate links. I may receive commissions for purchases made through links in this post. Important tips to make the best Chinese egg tarts. Take a moment to read through these tips before attempting the recipe. If you are new to egg tarts. Strain the egg mixture and fill up the mold to 7. The difference between Chinese and Western puff pastry. Chinese puff pastry is very similar to the western puff pastry except for the oil butter, lard or shortening  is mixed with flour before wrapped with the water dough. Therefore, the texture and taste are different from the western puff pastry. Before and after mixing of water dough. Before and after mixing of oil dough. Useful tips to be successful in rolling and folding the pastry Note This is importantThe most challenging part of making the puff pastry is the rolling of the dough. Many people encounter the tearing of the water dough, which causes the oil layer in the middle oozing out to the surface. The dough becomes oily, sticky, messy and unmanageable. 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. While you patch up the leaking dough with flour frantically, the butter is getting softer too. So more flour is required, and eventually, the dough will turn into a lump of sticky mass. This section is written specially to minimize this problem. The pastry is flakier if you use more oil dough. However, the water dough can only hold a certain volume of oil dough without tearing. You can reduce the volume of oil dough in the recipe if you prefer a more easy to handle recipe. It will be close to the original formula albeit less flaky. A clean way to fold the dough by using the second cling film method. The cleanest way to roll and fold the dough is to use two cling films, one at the bottom and another on top of the dough. It is far better than just sprinkle flour to prevent the pastry from sticking to the surface. Place a large piece of cling film on the surface of the chiller top or a stainless steel table. Sprinkle flour on the cling film liberally. Put the water dough on the cling film. Cover the water dough with another cling film. The second piece of the cling film prevents the dough from sticking to the rolling pin when you roll out the dough. Place the oil dough on one side of the water dough. The oil dough will stick to any surface. Therefore, I like to remove it from the electric mixer directly onto the water dough. You can use two stainless steel spoons to transfer it quickly.