It might work if you double baked it. First bake the crust for 5-10 mins, then add in the egg mixture after slightly cooling the crust and bake for another 15 minutes. Worth a try imo.
@@EmilyandtheG I'm going to try this next time. Do you pour the custard straight into the frozen shells before baking? Also, do you do so in their mold or without?
I have tried another way to make those tarts n turn out successful all the time without the need to bake the tart shells first. Must follow as below : 1) Make sure the dough use to shape into the tart mould to be firm and pliable. This is done by putting the cut out dough into the fridge to solidify and then press into the tart mould to shape. 2) Put the tart mould already with the pressed out shape into the fridge for 1/2 hour before filling in the mixture of egg + evaporated milk. 3) Bake at 180C for 20mins or more as each oven temperature evenness differs. Must keep an eye during the baking period. 4) Make sure fully cool down before removing the tart from the mould. Good Luck.
This reminds me of the best egg tart that I’ve ever tasted in my entire life, which was at The Royal China Club in London. It was so light and delicious, and it was served warm! 😢
I grew up eating this at dim sum restaurants in canada, and they use a very flaky crust, it's similar to the french puff pastry, but tender and explodes in your mouth.
Wow!!! So beautiful and wonderful The Perfect Hong Kong Egg Tart recipe by the great Chef Molala Cook.Perfect presentation good create good texture tender crispy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated I really like it God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023👍😘🌟🌸🌹⭐️🙏🌷❤️🍷👩🍳
Used this recipe to make Hong Kong style egg tart first time. I consider it is successful. However high amount of corn starch make the shell too crumbly, it is not right texture. Would go for recipes without corn starch next time.
Felicidades por su receta se ve deliciosa una consulta harina de arándanos primera vez que escucho podría enseñar a hacerla o con qué puedo reemplazarla, gracias, saludos desde Perú
Creo que hubo un error en la traducción de "corn starch" porque en vez de que diga almidón de maíz, se tradujo mal a harina de arándanos. Igual si no te suena que es el almidón de maíz, viene a ser la Maicena, espero te ayude ✌🏽
That pastry is similar to croissant pastry and a LOT more work and time. Enjoy those in a restaurant. You should try making the Portuguese egg tarts instead. The Chinese adapted their tarts from them. I'm Portuguese, but from Macau and enjoy both versions.
主持人好有心思，整個過程清雅潔淨，無聲勝有聲。
沒有廢話⋯⋯沒有雜音⋯⋯安靜煮食👍❤️感謝🙏分享👍❤️
師傅 昨日已經跟你做法試過，效果很好，好滑唔會太甜，多謝你的分享😍🙏🏼如果可以的話最好將材料及份量在前面寫下的話就更理想🙏🏼👍
I followed your recipe divided into twelve and baked for 13 minutes. They came out perfectly! Thanks for sharing!
It might work if you double baked it. First bake the crust for 5-10 mins, then add in the egg mixture after slightly cooling the crust and bake for another 15 minutes. Worth a try imo.
Yeah i did the same thing😊
She did say she did that at the end of the video and that it failed.
no, I did that, didn't turn out well
@@EmilyandtheG I'm going to try this next time. Do you pour the custard straight into the frozen shells before baking? Also, do you do so in their mold or without?
I have tried another way to make those tarts n turn out successful all the time without the need to bake the tart shells first.
Must follow as below :
1) Make sure the dough use to shape into the tart mould to be firm and pliable. This is done by putting the cut out dough into the fridge to solidify and then press into the tart mould to shape.
2) Put the tart mould already with the pressed out shape into the fridge for 1/2 hour before filling in the mixture of egg + evaporated milk.
3) Bake at 180C for 20mins or more as each oven temperature evenness differs. Must keep an eye during the baking period.
4) Make sure fully cool down before removing the tart from the mould.
Good Luck.
This reminds me of the best egg tart that I’ve ever tasted in my entire life, which was at The Royal China Club in London. It was so light and delicious, and it was served warm! 😢
好正啊 一睇就知好好食 😋 我唔食酥皮只食曲奇皮 多謝分享 已收藏
Me too
+1
當我做給老伴食，他説不像蛋撻，我感覺味道很好，蛋也很滑和買沒有多大分別，他指是皮不像，原來他所指酥皮，他以為蛋撻酥皮才是真正蛋撻，快給他氣死，酥皮比較難一些，而且膽固醇也高，三高患者真不能要求太多，而且用羅漢果糖代替糖，食不出味道也很好，滿足吧！
多謝你嘅分享！我之前試過幾個不同的食譜都做唔到咁好食的蛋撻，今攻跟你做，真係👌好食，亦吾會太甜，你嘅片好清楚易明，加奶或者淡奶都試過，我用淡奶時，個皮就容易啲整，但係兩個方法都好食❤
I grew up eating this at dim sum restaurants in canada, and they use a very flaky crust, it's similar to the french puff pastry, but tender and explodes in your mouth.
th-cam.com/video/Ag_iLw-_30Y/w-d-xo.html
You may prefer this recipe more then.
were you talking about Portuguese egg tart? its similar to this one but with a flakier crust. this person also have the recipe on their page.
@@midnightkitty3118 if they ate it at dim sum restaurants it's probably this version ;;
@@midnightkitty3118 hk style egg tart also has puff pastry version. I grew up with both and puff pastry one is my fav!❤
Made these last week and they turned out perfectly. Sooooo easy and really yummy!
Thank you for sharing! 我跟呢個食譜做，無鹽牛油改做有鹽cultured butter，我鍾意曲奇皮嘅鹹香，好好食！！
Wow!!! So beautiful and wonderful The Perfect Hong Kong Egg Tart recipe by the great Chef Molala Cook.Perfect presentation good create good texture tender crispy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated I really like it God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023👍😘🌟🌸🌹⭐️🙏🌷❤️🍷👩🍳
Bismillah mau coba resepnya, gra2 jatuh cinta sma isinya yg shiny dan lembut bgt smoga berhasil makasii sist resepnya
多謝你讓我能再嚐香港的味道!
謝謝你第三次終於成功，失敗兩次不是食譜出了問題，而是焗爐和度數出了問題，我第三次用325度華氏焗25分鐘便成功蛋非常滑，用是羅漢果糖，味道和糖一樣沒有分別，也食不出。告訴美國網友，美國焗爐用325度華氏便足夠，糖友也可食美味蛋撻。再次感謝🙏你的食譜。
實在太好味，再做幾次是因爐火問題，終於明白用380度華氏焗20分鐘便最好，焗出來皮比較香，就是第二天食還是香比外邊買還好食得多，實太高興，做了二打給鄰居分享。再次感謝🙏您！
看了很多负面的评论让我犹豫了一下。但是我每次做这个老师的食谱都很成功，所以就试了一下。蛮成功的，但是塔皮有点易碎，吃的话蛮困难的，掉满地。这位老师大多数的食谱都是我做了之后觉得要加糖的，怎么会有人说很甜😂。
gracias, he probado varias recetas y la de usted me saliò perfecta, desde Perú, le digo muchas gracias por compartir su receta
Viewing...😊 1st time to see hk egg tart usually portugese.
Turned out perfect from the first attempt❤️❤️❤️
For the color, I think most bakeries use food coloration, which makes the filling look more intense
This recipe work!!! Tastes better than store bought. Thanks again
I used to make these with my mom and dad,I still do it too.it’s a family tradition
Thank you for sharing this recipe looks very good and less complicated. I will make this recipe for sure.
多謝分享，你個食譜係我整過最好最鬆化😊
這蛋撻看起來太美味了！感謝製作上傳！ 可以的話 順便做給我吃謝謝XD
準備試一試, 呢度華人超市有蛋撻殼,有現成殼賣, 所以直接加雞蛋加牛奶,加砂糖, 聽說有人加cream
Thanks for your video and explanation! Love it so so much! ♥️
너무 맛있어보이네요 💕
저도 에그타르트 만들었는데
영상보니 먹고싶어지네요👍😋🤤
I like to eat egg tarts, when I was in Hongkong..
Now I leave in Netherlands and I miss that..
Thank you for sharing, I will try to make it. 🙏🙏
I use to buy this in yuenlong where i worked before its so yummy
Used this recipe to make Hong Kong style egg tart first time. I consider it is successful. However high amount of corn starch make the shell too crumbly, it is not right texture. Would go for recipes without corn starch next time.
我做了，非常成功謝謝妳啦🥰🥰🥰👍👍👍
My favorite ever yum.. 😋 i can feel the sweet and the softness just melting in your mouth
溫度是最大問題，美國用攝氏，但大多數食譜用華氏，非常感謝說明兩種度數。
no need to bake the crust first before pouring the filling for baking? enpugh time to cook the crust through?
One of the best recipe. Thank you!
I didn't realize they need to be baked at such high temperatures. will try today
Hi, can I ask my oven just 200 celcious only... How long to bake... I always fail in the shell... Not cook... 😭😭😭
Wow.lok very deliciouse this recepie egg tart👌👍
Thank you for the video! I was looking for a perfect egg tart recipe and this video shows up just in time😆
Can u advise us how big is ur tart mold and with ur recipe can do how many pieces ? thanks !!
Looks like Custard tarts ... Like we have in uk?
Hello, please inform what size of the pie's mould. Thx
Thanks for the vid and recipe, I just need to convert it to ounces. I grew up eating (on tat)them in my grandfathers Cantonese restaurant. Yum🥰
looks yummy! love your videos and recipe!加油！👍
Felicidades por su receta se ve deliciosa una consulta harina de arándanos primera vez que escucho podría enseñar a hacerla o con qué puedo reemplazarla, gracias, saludos desde Perú
Creo que hubo un error en la traducción de "corn starch" porque en vez de que diga almidón de maíz, se tradujo mal a harina de arándanos. Igual si no te suena que es el almidón de maíz, viene a ser la Maicena, espero te ayude ✌🏽
我今天剛做了，好吃極了！謝謝
What are the differences between using milk or evaporated milk?
How many egg tart can make from this recipe?
not much difference, traditional hong kong desserts often use evaporated milk. ~6 pcs
Can you do a recipe of the Hong Kong style coconut tart???
this looks very delicious and very tasty, the material is very soft. thanks for the recipe❤
Great sharing… looks awesome
와우~ 너무 맛있어보여요. 저도 만들어봐야겠어요 :)
You should bake the pie crust first. It will sustain the bottom pie crust from the liquid part longer
Yep it’s called blind baking
No, if you listened carefully, she says the custard did not bond to the crust, when she tried it that way
I agree with double bake. I think the corn starch make the base too soft. It broke so easily. But the egg mixture is perfect.
好的，過年可以來做了。👍
May I use powder sugar for the shell and what sugar should I use for the filling
I love this so much, i find the recipe of this is long time. Thanks for sharing it. Hope you doing well.
It looks so yummy 😍
Love your video!
I just start cooking and I sure it would be perfect! Thank you 🌹
Thank you for the video!
第一次整 好成功啊!!
Na descrição não tem castanha nem chantilly,mais aparece escrito na tela,a receita e linda mais ficou super cinfusa.
Wow the eggs are so orange
How many servings does this make?
So very delicious 😋
老師，蛋撻皮做落蛋撻模後，可否放入冰箱冷藏，等想食蛋撻先早一晚放雪櫃上層解凍完再焗撻呢？或者拿出來直接落蛋水焗。
好漂亮的手
thats look yummy,,i need to try ,,thx
Should I bake it for longer if my molds are a little deeper?
Should grease the mould?
C’est bien, vraiment cool
Hi, may I know the size of the tart mould you're using for this recipe?
WOr , i love eat this Cta ....... Yummy
蛋皮底中間要先用义刺幾個孔排氣，之後才倒入蛋漿。
请教TL一下，如果没有刺孔，可能会有什么后果呢？谢谢！
@@redhotcilibabe 烘烤时挞底部很可能会鼓起
Looks 😋
Hi very nice
Is it possible to use puff pastry
Yes,I use puff pastry to make the base,eat it when it’s still warm as the base become soft when it’s cold
感謝分享～。可以請問 你說麵粉用中高筋比較好是什麼原因嗎？😊
Looks so yummmmmy 🤤🤤🤤
After bake, why do the shells stuck in the mold?
If in Bali Indonesia, we call it pie susu bali
Egg tart.. Very delicious and nyummy☺☺☺ thanks for sharing your recipe☺☺
想知道你的工具都在哪𥚃買，可介紹一下嗎？謝謝
can you make a video with flaky puff pastry crust?
That pastry is similar to croissant pastry and a LOT more work and time. Enjoy those in a restaurant. You should try making the Portuguese egg tarts instead. The Chinese adapted their tarts from them. I'm Portuguese, but from Macau and enjoy both versions.
Nice song❤
I like these ones better than portugese ones just because of the butter cookie base
能做几个蛋挞呢？
how many does this recipe make???
幾好呀
請問這種蛋塔水，蛋塔烤熟後，蛋塔放一段時間後會塌掉嗎
怎么烤得那么嫩啊？
May I know the reason for adding corn starch to the dough? Tx
Look delicious 😋
世一🥰🥰🥰
İt is so lovely and delicious. İ love your video.
Can I use Cake flour instead of corn starch?
What are the liquid measurements in milliliters?
That’s a wrong information for icing sugar (糖粉）in your video. 糖粉supposed to be caster sugar not icing sugar. And icing sugar is 糖霜
Pake susu biasa apakh bisa
So cute... 🥰🥰
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