Eatbook VS Joy Luck Teahouse Egg Tarts | Eatbook VS | EP 9
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2024
- In this episode of Eatbook VS, we decided to challenge ourselves and recreate a popular Hong Kong snack: Joy Luck Teahouse's Pastry Egg Tarts!
Baked till flaky, and filled with soft, sweet custard, watch on to find out if we were able to do better than the original! Let us know how you go in the comments if you try our recipe!
All our videos are non-paid reviews unless specifically stated.
Full recipe:
Ingredients needed
Pastry for 8 tart shells:
280g all-purpose flour
200-210g unsalted butter (cubed, cold)
2 egg yolks
50ml water (ice cold)
¼ tsp salt
Custard filling for 8 tarts:
2 eggs
120ml hot water
60ml evaporated milk
50g sugar
½ tsp vanilla extract
Instructions for tart shell pastry:
1. Create an oil dough by adding 200g unsalted butter (cubed, cold) and ¼ tsp of salt to 140g of sieved flour. Combine them with a fork to form a soft dough.
2. Once the dough has formed, cling wrap it in the shape of a square and refrigerate for 30 minutes.
3. Create a water dough by combining the beaten egg yolk and 140g of flour in a mixing bowl, and mix well.
4. Gradually add 20ml of cold water and mix continuously until a dough forms.
5. Cling wrap and refrigerate for 30 minutes.
6. Roll out the water dough into a sheet and place the oil dough block on it. Flatten it with a rolling pin until it’s about 3cm thick.
7. Cling wrap the dough and refrigerate for another 30 minutes (16-18⁰C)
8. Afterwards, roll out the dough and fold into 4 layers. Wrap up and keep chilled for another 30 minutes.
9. Get ready your parchment paper. Roll out the dough on the parchment paper and cut it into 8 equal portions with a pastry cutter.
10. Use a fork to poke holes at the bottom of the tart. Keep them in the freezer if not baking immediately. Pastries that are cold will be flakier when baked.
Instructions for custard filling:
1. Dissolve sugar in hot water.
2. In a mixing bowl, combine eggs, evaporated milk, and vanilla essence.
3. Add the mixture into the hot water solution and use a whisk to gently combine the ingredients (make sure not to whisk hard as you don't want bubbles to form).
4. Sieve the mixture to ensure the custard is smooth. Do this TWICE so that the custard is smooth.
5. Fill the tart shells to 80%.
Bake the tarts at 200⁰C for 15 min. After that, reduce heat to 180⁰C and bake for another 10 min. Leave the oven door open for 5 min before removing egg tarts from the oven.
*Egg tarts should be removed from the tart moulds when they are warm. They will have soggy bottoms if left in the moulds to cool.
The egg tarts are best eaten warm on the same day.
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Featuring (in order of appearance):
Koh Hui Qing - / chingqingbear
Mandon Lee - / zxns
John Lim - / johnjohnah
Renae Cheng - / renaecjc
Jereld Ang - / jereld.ang
Chloe Abigail - / chloefghijk
Estee Woo - / esteewoo
Filmed by:
Gladys Lim - / gladyslxr
Hannah Ng - / hannah.ng
Edited by:
Hannah Ng
Business And Sponsorship Enquiries:
hello@eatbook.sg
What is your favourite egg tart?
Malaysian Egg tart
i also dk
The one from Le Cafe!
Tai cheong!
TC
Eggcellent as always. Kudos to Chef Qing.
goodjob qing !! after 2 years-ish, u finally smashed a competitor !!
13:34 "YESSSSH" the most committed yes i heard in a while
What is the water 20ml or 50ml
Qing cai cook also nice! well done!
"wowwwww, YUCKS!"
HAHAHAHHA
im craving eggtarts now
I was buying Joyluck at Orchard, the queue was not bad, 15-30 mins.
THEIR EGG TARTS ARE TO DIE FOR, highly recommend you'll to try their egg tarts out and also polo bun (Best enjoyed when hot)
Have you tried Taicheong?
I love TSL!!
Congratulation qing!!!!
I would like to ask why did Qing poke the dough before putting the liquid in the dough? Like what is the purpose?
Prevent the bottom from rising and spill the custard while baking.
Its called “blind baking” to prevent the base from rising up high, if it happens you cant fill much of the custard
@@casslum8331 so u poke until it touches the metal bottom so there will be hole so expanded gas can escape?
It is to prevent the pastry from puffing up and getting all those "bumps"
It's not blind baking.. blind baking is when you put just the the crust in the oven first to cook it slightly before putting in the filling and baking again
the editing for this vid seems abit off but qing carried the vid heh
“And that just makes me wanna die.”
Yums
Man is Qing adorable hahahha
I prefer shortcrust pastry type😋
Yes qing you better do it fast because you are hot. Haha qing is so cute, good job qing hopefully some day eatbook will have their own cafe haha
lolll qing damn funny. good job
Can Qing challenge McDonald’s curry sauce?
Eatbook tart looks nice! I’d love to try. Kudos to u guys! Btw Joy Luck egg tart not even nice. Plus dun bluff about the queue. I’m at ion a few times and there’s hardly a queue.
Joy Luck is overrated. Tai Cheong is way better.
Eatbook vs McDonald's McSpicy.
Taicheong is better than Joy luck lol
too bad can't dislike
maybe it's d freshness they prefer~
Eatbook !! Please make a Eatbook vs Tenderfresh Aglio olio
The logo is the other way round
Finally! Well Done Qing and Eatbook 😻
Opening a shop
obv these people haven't tried taicheong sjskjs
My favourite person from EATBOOKKKK..... Always look forward to your videos!!! HEHEHHE :)))
tldw don't queue for joy luck
I hate egg tarts but when I watch the video I suddenly got graving for it somehow
We should have the calorie counts compared too! 😂
Congratulations Qing! And Eatbook!!!!
Why u congratulate her
grating the butter wouldve made ur lives easier haha
Henlo
The cameraman so shaky :(
Cool
Only idiots go queuing up.. Local egg tarts also very good..
Start own business :P
why is the audio always so bad?
flour
[ flouuhr, flou-er ]
www.dictionary.com/browse/flour
when someone gonna teach Qing that flour is pronounced like 'flower' instead of 'fla'
nobody cares lah
Oh no who’s gonna tell this guy
Singaporean mah. Let it go
dictionary.cambridge.org/pronunciation/english/flour