Flaky Hong Kong Style Puff Pastry Egg Tarts 酥皮蛋挞

[djwong85]

what was the name of the flour when she did the butter dough

[superwingetjestringe]

do you put the eggtarts in the middle of the oven? and 400 degree is 200 celsius right?

[superwingetjestringe]

Hi eggtart teacher ^^how many minutes does the butter dough after kneeding have to be put in the fridge?

[loveegateau]

@superwingetjestringe I usually put it in the fridge for about 20-25 mins or until the dough firms up.

[lollypokemon]

i just added this good vid on my favo ^^

[loveegateau]

@lollypokemon Thanks for supporting ! 

[PCPhil007]

Should have used a fork.

[Whiteknight072]

my wife gave me this to learn

thank you

[ling1156]

spectacular...i've tried many egg tart recipes and non of them are as flaky and as good as yours!! i dont have grams, just cups so i just roughly measured it..and just by looking at the texture of the dough from your video..turned out really good! THANKS!!!! :)

[ninjakid165]

wrong amount of flour for water dough I think...

[ninjakid165]

2 HOURS OMG?! for just one step?

[ChococatLoveTwinz]

i was wondering since you always fold and roll then cut up into circle after you cut up into circle with the eft over scrap do you kneed it back into a ball and roll it out again so you can cut up into circle again?

[loveegateau]

@ChococatLoveTwinz I dont reuse the left over doughs to make egg tarts because if I do that, then the crust will not be flaky and it will be like a hard cookie. I usually reuse the left over dough to make flaky cookie and sprinkle some raw sugar on top. I puzzle the dough together, try not to mess up the nicely layer dough and use a cookie cutter and shape it.

[ba3ygrl]

thanks for the recipe!! Mine didn't turn out very flaky. I just realized in your comments below that the dough should be put in the freezer, not the fridge in between the folds? Could that be why it didn't turn out flaky?

[loveegateau]

@ba3ygrl I usually put it in the freezer because it is faster to solidify the butter again because the concept of puff pastry is that layers of butter and dough stack together. So all the foldings that you have to do is to try to fold the butter and the dough together. So when it bakes in the oven, the butter will steam up and separates the layers of dough to create a flakey crust. I think you did a better job than my first time ;) Keep trying because I succeed on like my eighth try.

[honda2fast4u]

I think the amount of flour in the butter dough is not correct, more like 175 grams or 275 grams with the butter. not sure

Is there a conversion to cups (US measurements)????

[loveegateau]

@honda2fast4u Sorry, I am not a professional. So, I can’t tell you is the amount of flour is correct or not. But, I made these egg tarts with this recipe many times and it works. You can try making it with the amount of flour you think is correct, and tell me how it turns out ;) I don’t have US measurements, but you can go online and try to find conversion factors from grams to cup for different ingredients.

[lemontea128]

@honda2fast4u please do tell me how it turns out if you are planning to make them with more flour

[lemontea128]

I actually made them yesterday but it in a muffin pan. It came out good, but I think I made the crust a little too thick to my liking. Now I just have to find myself some tart tins. What size tins did you use?? And thank you for sharing this recipe and you made it sooo simple and easy to follow the direction. Thank you. =)

[loveegateau]

@lemontea128 hmm, I am not sure what size they are.. but they are around 2-3 inches in diameter. And they are just the regular size egg tarts tin molds. Thanks for supporting

[xdee86]

where did you buy your tart mold tins from?

[loveegateau]

@xdee86 I got them in my local chinese markets (places that sell Chinese goods) I usually see them in Chinatown. I am not sure where you can get them in your city

[lemontea128]

does anyone has the grams converted to US measurements, like in cups??? thanks in advance. I tried my coversion but still not sure if I got the measurements right.

[pretteynikkey]

hi, i tried this recipe and it was soooo gooood! i love how the crust is so flaky! so i have a couple of questions,,

can i make the filling more sweeter maybe by adding 20g of sugar for the syrup? and also.. how long is the shelf life? im planning to give these away for christmas!

thanks so much!

[loveegateau]

@pretteynikkey yes, definitely can make the filling sweeter by adding more sugar to the simple syrup. The dough can last about 3 weeks in the freezer (i tried, but they don't taste as good as the fresh made ones) but they still work. Just packing them tightly with plastic wrap and put it in an air tight bag or container. Remember to let them sit in room temperature for 15-20 minutes before use. Glad you like the recipe. Have fun making more ;)

[pretteynikkey]

@loveegateau thanks so much for this wonderful recipe!

[loveegateau]

@pretteynikkey You can make them ahead, but they only last about a day or two (you also have to heat them back up when you want to serve them) (350F about 5-8 mins)

[denniseong]

Good point. So for regular egg custard filling, should you just use 3 whole eggs? By the way, I may have missed this, how long do you bake them and at what temp?

[loveegateau]

@denniseong Yes, around 3 large eggs. Bake it in a 400 degree oven for about 15-20 mins.. keep an eye on it when its around 16-18 mins because it depends the consistency of the egg custard. and it depends a lot of temperature of the oven. When you bake it for 20 mins but the center of the custard is still wobbly. Turn off the heat and leave it in there for 3-5 mins. I am not sure what type of oven you are using and the temperature btw my oven and yours. Hope this helps

[denniseong]

@loveegateau thanks I think that would do. This should be a fun experiment :)

[denniseong]

Oh it wasn't. Kind of glad you explained it. Good question, Ive been reading around and some people use lard with their dough, have you tried it?

[loveegateau]

@denniseong yes, i've tried. It is more flaky, but less healthy. But lard is cheaper than butter ;) It depends how you want healthy less flaky or more flaky and buttery but less healthy

[denniseong]

So 3 folds first and 4 folds (3x) later?

[loveegateau]

@denniseong After combining the butter dough to the water dough and let it sit in the freezer for about 15-30 mins (this is just for the butter to harden back, so it will be easier to work with). Then take it out and roll of to a rectangle shape and fold it to 3 folds. Then let it rest in the freezer for about 15-20 mins. Take it out, roll it out again, then 4 fold.. 15-20 mins in the freezer again.. take it out, 4 folds again.. 10 mins in the freezer again.. then roll it out and ready to use.

[loveegateau]

@denniseong hope it wasn't too confusing, and long.. ;) thanks for supporting