Puff pastry egg tarts, 酥皮蛋撻
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- All videos come with english captions. Please click the CC Button to activate english subtitles.
所有视频都寫上有英文說明字幕, 請按 CC 鈕掣
Please add me as your friend on facebook: wantanmien
請加我成為您的朋友在 facebook 上: wantanmien
You can find more recipes and information on my website: www.wantanmien.com
請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享
Chinese and english recipe/ instructions below :
材料:
酥皮:
1. 125 克 = 4. 409 oz, 雪櫃凍牛油
2. 1 茶匙糖
3. 少許鹽
4. 100 ml = 3, 381 fl oz, 水
5. 220 克 = 7. 76 oz, 先濾中筋麵粉
6. 26 克 = 0. 917 oz, 室溫牛油
餡:
1. 260 ml = 8. 792 fl oz, 鮮奶
2. 95 克 = 3. 351 oz, 糖
3. 3 只( 中) 雞蛋
4. 3 茶匙花奶
5. 1/5 茶匙雲呢拿香液
提示:
夏天焗 230°C = 446°F, 時間大約 15 至 16 分左右
Puff pasty ingredients:
1. 125 grams = 4. 409 oz, cold butter from fridge
2. 1 tsp sugar
3. a pinch of salt
4. 100 ml = 3, 381 fl oz, water
5. 220 克 = 7. 76 oz, all purpose flour
6. 26 克 = 0. 917 oz, room temperature butter
Filling:
1. 260 ml = 8. 792 fl oz, milk
2. 95 grams = 3. 351 oz, sugar
3. 3 ( M) eggs
4. 3 tsp evaporated milk
5. 1/5 tsp vanilla extract
Tips:
In summer, 230°C = 446°F, baking time around 15 to 16 mins
![[ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg Tarts Recipe| Pastéis de Nata|Puff Pastry from Scratch](http://i.ytimg.com/vi/Oxpe_Z9iC5s/mqdefault.jpg)
![[ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg Tarts Recipe| Pastéis de Nata|Puff Pastry from Scratch](/img/tr.png)
I am from Hongkong. Thank you for trying my recipe and your feedback. I am glad you liked my recipe. Thank you ^^
您好, 請不要客氣, 大家是海外僑胞. 非常感謝做我的食譜, 請放心這食譜我做了多年都成功, 您一樣會成功的. 當您初次做時要留意煱爐熱度, 因大家煱爐不同. 我等您回函, 祝幸福和快樂 ^^
Tusen tack sả myc ket wantanmien
不要因为别人喜欢自己一个小时而已，不要再给
When you hear her speaking cantonese and you know these egg tarts are for real
🤣🤣🤣
Pillowcase web how to the fridge live helped fridge with happens what it’s like chips and width. Can I mix with egg tart?
It's so relaxing hear her speak Cantonese.
Thank you for loving and trying my recipes. Please tell me how the coconut tart wrorked out. Thank you . Hongkong is a wonderful City. I always miss her
Mrs Wantamien's instruction is very clear and detail, I like to watch her teaching food
for you guys who commented and insulted a lot about this and that of this video teaching, pls shut up if you have never tasted or eaten this hong kong puff pastry egg tart, this kind of puff pastry is soooooooooo soft and crispy that you even have to hold it softly but steadily as it's so crispy that it flakes all over... then when you have that bite of it, the delicious egg mixture like those French crème brulee texture just melt and combined with the pastry in your mouth is something that those of you who never tasted will never know.. so STOP commenting and insulting further .. and STOP being racist and bla bla bla about Chinese this or Chinese that !
For those who doesn't know or appreciate flaky pastry egg tart, then they can buy them or any shit ct. For those who do, well you are totally right and following the right recipe is definitely worth making, eg this one. Any good pastries need extra effort and this is totally worth it, specially when serve hot. Making mine this week, but i will try to make a double batch and freeze it for next time, just to experiment the difference.
Am doing it right now following this pastry. Hk tart i know is really good
I know!!! The egg tarts are so delicious!!!!LOVE THEM!!
I tried this recipe again after failing it the first time. This time I put the tarts in the fridge for 30min before baking and they turn out great! Thank you chef! I LOVE your videos!!
Hi, i tried this and others, but still think yours is the best. For those who wants simple recipes, then this is definitely not for you, alternatively you wrap the oil dough and skip all your steps and just your tart to bake, but the result is not the same. This recipe is simple to follow, not many ingredients and she guide you through,but the hard work is the extra steps to create that puffy melt in your month pastry. so i gave it a thumbs up. Making mine again
多謝你咁有心, 將寶貴嘅經驗同食譜分享! 我好中意睇你嘅VIDEO, 講解好清楚, 做法好方便, 好適合我哋離鄉別井嘅香港人睇同埋學!
您好, 請不要客氣, 非常感謝捧場收睇, 大家都是住外國間中有思鄉, 我希望能借食譜幫助大家生活更愉快, 我們海外僑胞應該互相幫助的, 祝幸福和快樂 :)
感謝你的分享！ 跟你的方法做過兩次，我和朋友們都很喜歡！謝謝你用心地講解。
酥皮蛋撻非常好吃，實在太好吃了，做過一次之後過了不久之後又忍不住再做～ 我發現在等待那二十分鐘的同時，大家可以考慮一下利用那些時間去做曲奇皮蛋撻，做好之後可以有兩種口味～
的確，人在外地只有自己動手做，還有自己做的都知道是什麼材料，不會怕有什麼香精、地溝油之類的！多謝你，請繼續加油製作更多更好的食譜！
您好 Calvin, 非常感謝做我的食譜及回覆, 我很開心您成功和喜歡我的食譜. 您說得對, 我們住海外僑胞想食時, 真的要親力親為, 節省時間和金錢, ( 我大約乘來回火車 4 小時才能食到它, 通常又甜又凍, 和皮不脆的蛋撻 ), 做此食譜麻煩些但起碼能減低思鄉, 此食譜通常我做蘋果批的, 有次我兒子想食蛋撻, 所以我試改造此食譜, 更希望它能帶給大家過開心快樂日子, 再次多謝, 祝幸福和快樂 :)
请问一下，把皮推成长方形是只按一个方向吗？我只是随意推而已，是因为这样的原因我做的蛋挞皮好像饼吗？
太感謝了,你很專業,puff pastry教得很清楚,很多老師傅都唔肯教人,後生仔又怕煩,好彩有你拍比我哋睇,等後生仔知道一個蛋撻也绝不簡單.
You are welcome. Thank you for trying my recipe and your feedback. Have a great day :)
Wah!! You are the real deal! You make you own puff pastry, REAL puff pastry for these dan tats! I sent this video to my brother and many friends who all live in the SF bay area and grew up eating dan tats from chinatown. My brother has tried many recipes for dan tat. He saw the video and wants to try it. We are going to have a dan tat bake off. Try to make as many dan tat's as we can and see which is the best!
Thank you very much for trying my recipe and your support. I hope your brother and many friends liked my recipe. Please tell me how it worked out. Thank you. Best regards to them :)
從此以後更加珍惜每個在餅店買的酥皮蛋撻～ 我自問一定沒有做這個的耐心。 但還是很感謝你分享過程！
您好, 非常感謝收睇, 您真運可以買到, 在我處要自己做才有得食, 祝幸福 :)
製作過程雖長，但教學相當清晰，感謝您的分享🙏🏻❤️
Miu Miu 您好，非常感謝收睇，祝幸福快樂：）
You are welcome. Thank you for trying my recipe and your feedback. I am glad your brothers liked them. Thank you ^^
I made these today and they were SO good! They are just like the ones you get at bakeries. I’m definitely keeping this recipe!
Grace Lieu Hi thank you for trying my recipe and I am happy it coming good for you. Thank you and have a good day
This the best recipe! I tried yours and lots of others. Yours prevails!!! I need to add a bit more shortening in the flour dough though. It turns out to be even better than the restaurant's. Thank you so much.
You are welcome. Thank you for trying my recipe and your feedback. I am glad you liked it. Have a great day :)
With real organic butter (and no shortening) it is the best tasting and smells yummy too.In the Netherlands where I live we only use butter at least most people.
Thank you for loving my videos. Best regards to your parents. Have a nice day ^^
Thank you so much for your feedback. I am glad you and your friend liked them. Thank you :)
您好, 自己做的酥皮是沒可能30分钟就可以吃了, 非常感謝收睇, 祝愉快 ^^
If it needs to be folded and put in the freezer for that many times, I'll make 60 of them every time. Cause I love egg tart. I just do hehe
Thank you for watching and your kind word. Have a nice day ^^
Thank you for loving my video. Thank you
In my video the Hong kong mini egg tarts was make in cookie dough. And this one is made of puff pastry dough. Thank you ^^
Thanks so much to share your expertise, i really like your video. You've shoot and teach so clear and detailed step by step.
Now i know precisely how to make puff pastry and how to start to doit, yours video is best one for tutoring!
Gbu
You are welcome. Thank you for your kind comments and trying my recipes. I am very glad you liked it. Have a lovely day :)
您好, 我們住海外的人, 有時做不是問題, 有得食減低思鄉心情是重要, 試想我要化將近起碼 40 元歐郎, 大半日時間乘火車去大城市食凍和有時不好食的蛋撻, 老實說我寧願在家做, 起碼熱知道味道. 有人告訴我, 她買了蛋撻後手提乘飛機帶回美國 10 多個鐘. 我們住海外僑胞真的不容易, 很多食譜要靠自己做才有得食. 祝快樂 ^^
現在帶回美國也不被允許了。
You are welcome. Thank you for trying my recipe again and your feedback. I am very happy the recipe worked out great . Have a lovely day ^^
謝謝你! 我自己頭一次做蛋塔,我這裡甚麼秤子也沒有,所以成分的調配都抓大概,所以不夠甜,但是塔皮有做出層次好開心! 只不過大概是因為我的烤爐小只有烤十分鐘,而且他是那種熱氣從上面來的,所以蛋塔上面都焦了哈哈
Look great !!! and i like you make your own pastry ...making the final product even more delicious ....Happy Baking !!! Eric x
Thank you for watching and your nice comment. Thank you. Have a nice day :)
+wantanmien
Just yesterday I was in Hong Kong Airport for my connecting flight. While I was there, I decided to try the iconic Hong Kong egg tart, so I went to a tart bakery in HK airport and let me just say, it was the most melt-in-your-mouth custard and crust I ever had. I want to go back to the airport just to get those tarts! I will try my best to recreate them here at home.
I have to say you were excellent showing step by step on the puff pastry. I enjoyed it and will try it on my own.
In Cantonese these are called "Dantat" or egg tart! I used to love making these with my grandma. The egg filling is very delicious combined with the flakey buttery crust!
您好, 非常感謝, 祝快樂 ^^
Thank you for your Support. I want to help people do not have to pay. Have a great day ^^
第一次做，非常感謝分享！甜度適中，鬆脆可口，過足口癮！不過可能用的模子比較細，皮太薄，440F 過熱，烤爐底層大部份底部焦晒， 唯有上層得以幸存！值得推薦！
您好, 非常感謝做我的食譜及回函, 我很開心您喜歡及多謝支持, 祝幸福和快樂 :)
Hi, the mould is 7. 5 cm and mould size 11. Thank you ^^
My all time favorite Chinese dessert! This is a lot of work and now I appreciate my local Chinese bakeries making this available. I just learned to make creme brulee which is a French custard. The taste is very similar but texture is a bit different. Thank u! I always enjoy watching your cooking videos :)
I've followed your channel for years. Thank you for making the cooking videos with very clear instruction & English subtitle. I tried your recipe yesterday. The egg tarts were so delicious that my family finished them all in 5 minutes. Time-consuming but worth it :) Keep up the good work!
Binh Minh Pham Hi, thank you so much for your support and trying my recipes. I am glad it worked out well for you and your family liked it. Best regards to your family and have a great day. Thank you again.
This is the best and easiest recipe to make these egg tarts. Your method for puff pastry is easier than it looks!
Very clear instructions, thank you for sharing great recipe !
Hi Ninik, you are welcome. Thank you for watching and have a great day :)
The pastry is similar to croissant. It could work as well if you chill the dough and butter overnight, then repeat the folding and rolling process quickly in one go.
It's different...
I watched a german professional baking show and they used the exact same method to perfectly make puff pastry like you have displayed. I will try this for my birthday since I have tried those last year in Hong Kong and Macau. Excellent work!
Thank you for trying my recipe. Please tell me how it worked out. I use this puff pastry for my apple pie more than 15 years. Have a great day :)
wantanmien
To be honest, I made them with store bought puff pastry but the puff pastry was bad. The filling/custard tasted perfect! I will be making those once I have time using your recipe.Keep up the good work! =)
Lux4000 Hi, please following the video instructions, step by step. You can make it. My friends in here told me the egg tart even better than they have in Hong Kong. Please try it. For the each time you fold and freeze it, the puff pastry becomes more layers, that's why, some people call this : thousand layers. Have a lovely day :)
Thank you for trying my recipes and your feedback. I think the reason is our oven are different and the temperature is not the same, I bake this recipe more than 7 years I don't have this happen. Thank you again ^^
I love your recipe! Have to try on weekend :) keep filming yummy videos, you are so helpful!
Thank you for loving and trying my recipe. Please tell me how it worked out. I will try my best keep filming videos. Have a lovely day :)
Thank you so much for the very clear instructions! I love egg tarts and have been thinking about trying to make them myself, after watching your video I will definitely try it out! :)
您好, 非常感謝捧場. 這個蛋撻我家人, 朋友們都說好食. 多謝試做請告知我做後如何? 做食譜其實不難, 最重要知道如何做, 調出自己喜愛的口味, 放些愛意耐心慢慢做就成功. 從食譜中能帶自己及家人幸福快樂的生活, 祝幸福. 多謝 ^^
Thank you so much for watching my videos and your your support. I will try my best. Best regards to your mum. Thank you ^^
That how to make so many layer becomes to puff pastry my dear ^^
I thought I was watching the video on loop in the middle ... :S This is so much work!
您好, 非常感謝您捧場和支持 ^^
You are welcome. Thank you for watching my cooking videos. Thank you :)
您好, 真的很好食, 我可以一起連食 3 個Hehe!! 請試做, 我會幫您的, 祝快樂 ^^
Who here on this video because of the quarantine? xD
您好, 我預熱 250°C = 482° 华氏 15 分. 放入蛋撻焗時教 230°C =392° 华氏煱 15 至 18 分看蛋漿全部漲升起像半邊月亮. 熱度和您的有很大分別 350到425华氏. 請去我 facebook 看昨晚有朋友煱出拍很多照片, 請您參考. 我祇用 all purpose flour 沒有 cake flour. 提示:大家煱爐不同, 我用上下熱風 = convection bake 煱 ( 德國標示上下熱沒有風扇) 但如您用上下對流烤 = convection broil ( 標示上下熱有風扇) 是會烤焦的. 請再試做和照 video 教法, 多謝我等您回函 ^^
您好, 請不要客氣, 非常感謝做我的食譜和通知, 我最開心您喜歡食, 謝謝, 祝幸福和快樂 ^^
您好, 非常感謝做我的食譜, 牛油爆出來, 其中有幾個原因, 可能酥皮不夠凍和可能壓迫( 搌時太大力),如下次爆出來時, 面積不大可灑粉乾粉包著爆出地方, 我的食譜 freeze= 代表
打冰,( 放雪糕的地方), 此食譜餘下可用芝士條, 祝快樂 :)
您好, 面团包着牛油也是爆出来了可以再用, 方法 1: 如少許爆出牛油, 代表牛油太軟不硬, 灑些麵粉在牛油處, 輕用手鋪平牛油面, 用木棍繼續榐成大塊像 video 教, 摺後放回打冰箱, 跟著做到完成酥皮.
第二方法: 如太多處牛油爆出來, 請看我迷你蛋撻= 把麵團搓勻在一起成曲奇底做蛋撻或做曲奇, 芝士條食. 祝快樂 :)
+Kenneth Liu 您好, 對不起, 不明白您的意思, 祝快樂 :)
B
kurma curry
原來是這個意思 明白了 謝謝
Tried it! It's successful and delicious!!!! Thanks for sharing!!!!
I really like this lady. She reminds me of my grandma, a long time ago.
I love this video! I'm living in Germany too! We moved here 2years ago. I try to cook Chinese/HK style food everyday.
+Karen Phua Hi, thank you for loving my video. Welcome to Germany. Have a great day :)
Just finished making them!! They are so delicious! Thank you!! :)
You are welcome. Thank you for trying my recipe and your feedback. I am glad you liked my recipe. Have a lovely day :)
Was so determined to make these but after this video...Ima just buy em.
the shining from the egg filling will tell you how good the egg tart is.
What a great instructional video and the recipe could'nt be clearer. For all those complaining of the time it takes I am sure you have never learned the difference between good home cooking and what you buy in a store. This is so yummy and
fresh tasting and even if you freeze them they taste so much better. Thank you for all the effort you put into this video.
+lynn stoner You are welcome. Thank you very much for your kind comment. Have a great day :)
Ok, since it's winter if I open the kitchen windows, wear a coat, and do all the rolling in one go that should bring the prep time down by at least 2 hours.
Lmao this might actually work
Hi everyone, I had received great feedback on my first egg tart video but many of you mentioned that they loved the puff pastry and asked me if I can make a puff pastry version... well here it is and I hope you will like it! I admit it is quite some work but the taste is really worth it, especially when you don't live near a chinese bakery where you can easily buy these.
Please as always rate, comment and subscribe and I would be very happy when you share this video with your friends. Maria ^^
Hope there is English subtitles of your video 😢😢😢
What kind of milk did you melt the sugar in? Was it plain milk or evaporated milk?
It's evaporated milk
You are right. Thank you for watching my video. Thank you ^^
您乖, 我心領, 您要保重. 我會繼續教多些食譜給大家分享, 讓我們住海外也能食到家鄉菜
For those out there who don't know. Puff pastry is the hardest thing to make.
Its not. You can buy ready dove from market.
No duh buying puff pastry is easy, its already premade. Making (stress on 'making') puff pastry with your own two hands is hard to do, not the hardest thing, but difficult
Sphinx r/woosh
It takes about 2 to 3 hours to make 12 egg tarts. I am sure it is delicious but it's just time consuming.
It is delicious
You are welcome. Thank you for trying my recipe and your Feedback. I am glad you and your hubby loved it. Thank you ^^
This is a proper way of doing nice and fluffy traditional hong kong style egg tarts . A very good tutorial
Thank you for your kind comment. Have a lively day :)
wow fantastic chef so precise and patient with her baking...YAT TENG HO HO SEK
Thank you for watching and your kind comment. Have a great day :)
Thank you for watching, 多謝 :)
wantanmien
johnny robertson m
您好, 淡奶也叫花奶（Carnation Evaporated Milk ），没有甜味但有香味。 通常放咖啡或奶茶用的。 港人叫花奶或三花淡奶. 希望能幫到您 :)
點解要放咁少量花奶呢？
您好，做這個食譜就足夠花奶分量的。希望能回答您的問題，多謝。祝快樂 😌
很高興收到您的回覆！很久沒有您的新片了！FB亦沒有Update，希望您生活還好吧！
早晨，您好，非常感謝支持，以前我兒子幫助我拍攝做Video 的，現在他在外國工作，所以沒有再上綱拍攝，我今年73歲，現在過些平淡生活，現在流行傳染病，請保重身體。祝幸福快樂😌
@@wantanmien Hello Maria really love your videos. They are so detailed and not to mention delicious!!! Hope you will be able share another of your yummy recipe soon!!! Enjoy your Golden Years and stay healthy and warm in Germany!!!
i had the same problem like you before I watched Maria's recipe. You have to freeze it every time before you do the folding part, the critical part is you are able to roll the sheet out but without melting the butter inside. that is why if the weather is too warm it's not a good idea to make puff pastry. keep on trying :) good luck!
You are welcome. Thank you for trying my recipes. Please tell me how the recipe worked out. Thank you my frineds :)
The lesson here is to just buy them
TheTraveler you have to really want to make them because the puff pastry is difficult and takes a lot of time. i've tried different recipes over the years before there was a youtube and i could never make it as good as the dim sum restaurants or chinese bakeries.
+TheTraveler Buying them is no fun
***** Go to a local China town and go to a bakery :^)
+Kaptionist I wish to go to one if there is any around here
Tiffany Tiffany Then it is an experience you'll never forget if you get to go to one :). I have a local Chinese market in my city and I never get to go because it's like a 40min bus ride
呵呵呵呵😂放了多少次冰柜……起码5 次至少
您好, 非常感謝收睇, 您的問題我很樂意解釋, 我做的是外國人酥皮, 不放蛋在麵粉內, 和比較簡單做法, 不分酥皮和油皮分開做. 做酥皮: 麵粉皮包牛油榐塊做千層期間, 牛油會軟身和麵粉皮薄軟, 麵粉皮很容易會裂開包不著牛油, 此情形下做不成薄層, 所以榐後放入打冰令麵粉皮和牛油硬身些後再榐才能做成, 至於不停對摺才可以做成多層數的酥皮. 請試做就明白, 此酥皮蛋撻很好食. 祝幸福及快樂
20 min 20 min 20 min 20 min etc
It's looks interesting I'm gonna try it
the base is like a chinese croissant lol
Hi
I have just tried your recipe and it's a great success. My hubby loves it. He says it can be comparable to the ones he ate in HongKong before.
Thank you Wantanmien. Though the dough is the toughest part and a lot of patience is required to put in the freezer for 6 times, the effort is worth it. I finally got the recipe i have been waiting for. Xie Xie Ni
You are welcome. I haven't use the 7.5 cm mould ring before. Sorry, I don't know. Thank you ^^
So complicated I give up
It's not complicated it just repeats the folding and requires a lot of time.
I have tried, but folding needs a good cooling time otherwise might be too hard to roll or too soft for butter and makes everything massive. looks simple but actually be complicated. making food is only suitable for a patient people, that's why most of us can not do it.
446度烤15分钟。。。今天我们要烤18分钟。。。。然后392度烤10分钟。。。。哈哈，大姐，你到底要烤几分钟。。。。说话不能清晰一点吗
您好, 我們住外國很難買到的, 就算買到巳不是新鮮, 我有很多食物要靠自己做才有得食否則就沒有得食, 買東南亞材料要乘大約 4 小時火車和另加行路, 金錢, 時間, 好天晒, 落雨淋, 冬季天寒地冷滿地雪, 生活真不容易像香港咁方便. 就算辛苦些做起碼有得食, 巳感到滿足和快樂. 祝愉快 ^^
You are welcome. Thank you for your comment. Thank you ^^
Do you really need to freeze it for 20 minutes 100 times? Seems unnecessary. You're only folding it, its still cold. How about folding it a million times and THEN put it in the freezer once.
they do it this way is to keep the layers to make a puff pastry, if you did it all at once and then freezed it u probs wont get a single layer
If you fold it 10 times and then freeze it, how would that be a single layer? Use your brain
it would form one layer because the layers would stick onto each other and not make each layer more layer-y like a puff pastry...the layers have to be build up.
just because you don't understand doesn't mean I didn't use my brain
think about it if I didn't use my brain then why does everyone use the same method?
and not what you said??? I mean cause it would make life so much easier!
Betcha a million bucks I could make it just fine with one freeze. We have layered flaky pastries like this in America you know, and no one here does it the way this person does.
the women so stupid to teach people
您好, 非常感謝支持和試做我的食譜, 請告訴我做後如何, 謝謝. 祝幸福和快樂 ^^
你解释得好详细，好有心机啊！多谢你，愿你身体健康，生活快乐，教我地呢班后辈做更多的传统or德国风味的食物。
You are welcome. Thank you so much for trying my recipe and your feedback. 10 mins are not enough, the batter is too soft to roll out and easy to break the layer. Sorry ^^
I watched this 7 years old. I love the instructions. I made it and it tastes great.
Tracy C Hi, thank you very much for your support. I am very happy you liked it. Have a good day:)
You are welcome. Thank you for trying my recipe. Please tell me how the recipe worked out. Thank you :)
智華, 多謝收睇 :)
You are welcome. I don't know who created the puff pastry. But for this 酥皮 I made the recipe. Thank you ^^
Hi, you are welcome. This recipe I haven't try it with mini moulds. Sorry, I don't know. Have a wonderful day ^^
Hi, I think because of the heat. Did you following below, if yes. Next time bake a little longer. Baking time may vary depending on the heat.
7:41: preheat convection oven, on convection bake
7:44: 250°C = 482°F 15 mins, I did it already
7:51: place on lowest stage
7:58: close the oven door, turn to 230°C = 446°F .Have a nice day ^^
Yes, I also have Hong Kong mini Egg Tart, Dan Tat (Dim Sum ), 教做香港迷你蛋撻 video. Thank you ^^
You are welcome. The mould is 7. 5 cm and mould size 11. Have a nice day ^^
明天去唐人街買蛋撻模，後天預備跟你學了，謝謝分享🙏🙏🙏