Many egg tart recipes use hot water, while I use lukewarm water in mine. Here's why my approach makes sense: Efficient and Safe: Using lukewarm water is efficient enough to dissolve sugar and eliminates the risk of the mixture being too hot, which could inadvertently cook the eggs when combined. This reduces one step in the process (cooling the hot water) and simplifies the recipe. Temperature Control: When making custards, controlling the temperature is crucial to avoid curdling the eggs. Lukewarm water is less likely to cause the eggs to scramble compared to a hot mixture. This makes the process more foolproof, especially for those who are less experienced in baking. Practicality: In everyday cooking, where speed and convenience are often important, using lukewarm water can save time and effort without compromising the quality of the custard. Consistent Results: While hot water ensures rapid and complete dissolution of sugar, lukewarm water can also achieve this, particularly if you're not working with a large quantity of sugar. The difference in dissolution time is not significant enough to impact the overall preparation time in a meaningful way. Avoids Overheating: Especially in recipes where other temperature-sensitive ingredients are involved (like eggs), avoiding the use of hot liquids can be a safer approach to prevent accidental cooking or curdling. In conclusion, while many egg tart recipe suggests using hot water, my approach of using lukewarm water to dissolve the sugar is practical and can yield equally good results for making egg custard. Using hot water in the recipe for egg tarts primarily aids in dissolving sugar more efficiently. It does not significantly contribute to the taste or texture of the final product.
Just love your innovative idea of moulding the tart pastry using two moulds and the tip of a stainless steel chopstick to create the beautiful rim , bravo 👏
Oh!! Wonderfull idea Master Lim!! Here, in Argentina, we call "flan" the mixture inside the tarts. This is a delicious combination!! I Will try!! Thanks so much to teach us!!
This is amazing, it is just like hitting the jackpot ... delicious recipe, learning how to use kitchen tools for decorating the tart & Having you our Master ❤
Beautiful and surely taste great. How much egg mixture you poured in the egg tart mould. Noticed you weigh them while pouring? Thanks for sharing advance.
Yes, I use 29g of egg mixture for each tart shell to ensure consistency and the perfect bake. I do weigh the mixture while pouring to maintain this precision. This amount is just right for making 12 egg tarts.
Надо попробовать и этот рецепт яичного пирога! начинка очень нежная ,! Спасибо Вам за рецепт и Ваш труд ! 👍👍I have to try this egg pie recipe too! the filling is very tender! Thank you for the recipe and your work!👍👍
It was fantastic, thank you for asking! The flavors were perfectly balanced and each bite was a delightful experience. The texture was spot on as well, just the right amount of richness without being too heavy. It definitely lived up to my expectations and was as delicious as you predicted!
The tart mold I am using has a diameter of 7 cm, and the metal cutting ring has a diameter of 9.5 cm. You should adjust accordingly based on the size of the mold available to you. Happy baking.
Is Custard Powder the same as Cornstarch? If not, can you please tell me how to buy it? Thanks for always sharing your recipes and great knowledge Chef Michael 👨🏻🍳 I love cooking and baking, but I now I'm limited to more simple recipes due to my Rheumatoid Arthritis 🤗 Blessings your way 🙌🏻🌞🌈🙋🏻♀️
Custard powder and cornstarch are not the same, although they have similar uses in thickening recipes. Custard powder typically contains cornstarch but also includes additional ingredients like salt, flavorings (often vanilla), and colorants to give a yellow hue to the mixture, mimicking the color of egg yolks. To buy custard powder, you can look in the baking aisle of most supermarkets, often near the pudding mixes or baking ingredients. It's also available at specialty baking stores and can be purchased online if you're having difficulty finding it in local shops. Sending blessings and sunshine your way, and may your kitchen always be filled with joy and delicious treats! Keep up the great work, and remember, cooking is all about the love and creativity you put into it, no matter how simple the recipe. 🙋🏻♀️👨🏻🍳
Those guides I made it myself. It is very easy to make it. The white sticks are called rolling guides or dough strips. They are used to help roll out dough to an even thickness. You can buy them at baking supply stores, kitchenware stores, or online. However, if you prefer to make your own, you can easily find suitable materials at a hardware store. Look for wood or plastic strips that come in the thickness you desire, such as 3mm, and cut them to your preferred length. This is a simple and cost-effective way to ensure your dough is consistently even for all your baking projects.
Many egg tart recipes use hot water, while I use lukewarm water in mine. Here's why my approach makes sense:
Efficient and Safe: Using lukewarm water is efficient enough to dissolve sugar and eliminates the risk of the mixture being too hot, which could inadvertently cook the eggs when combined. This reduces one step in the process (cooling the hot water) and simplifies the recipe.
Temperature Control: When making custards, controlling the temperature is crucial to avoid curdling the eggs. Lukewarm water is less likely to cause the eggs to scramble compared to a hot mixture. This makes the process more foolproof, especially for those who are less experienced in baking.
Practicality: In everyday cooking, where speed and convenience are often important, using lukewarm water can save time and effort without compromising the quality of the custard.
Consistent Results: While hot water ensures rapid and complete dissolution of sugar, lukewarm water can also achieve this, particularly if you're not working with a large quantity of sugar. The difference in dissolution time is not significant enough to impact the overall preparation time in a meaningful way.
Avoids Overheating: Especially in recipes where other temperature-sensitive ingredients are involved (like eggs), avoiding the use of hot liquids can be a safer approach to prevent accidental cooking or curdling.
In conclusion, while many egg tart recipe suggests using hot water, my approach of using lukewarm water to dissolve the sugar is practical and can yield equally good results for making egg custard. Using hot water in the recipe for egg tarts primarily aids in dissolving sugar more efficiently. It does not significantly contribute to the taste or texture of the final product.
You’re the true Master! Most instructors would say something like “ Do it because i said so “ 😂🤣
Hi Michael, I loved watching your videos. You're so precise in your explanation and your baking steps so easy to follow.
Thanks for your detailed and helpful explanation Chef Michael 🤗
The tarts look amazing, just like those in Spore/Msia. And thank you for the detailed explanation. Hope you are keeping well, Chef Michael
Wow! This is one of my favourite desert, it’s so perfect when you’re processing the egg tart. Thanks for sharing this recipe, Michael chef.
Just love your innovative idea of moulding the tart pastry using two moulds and the tip of a stainless steel chopstick to create the beautiful rim , bravo 👏
Yes I totally agree. 👍
These Egg Tarts looks fantastic and delicious, I will definitely give a try. Thank you for sharing!
Oh!! Wonderfull idea Master Lim!! Here, in Argentina, we call "flan" the mixture inside the tarts. This is a delicious combination!! I Will try!! Thanks so much to teach us!!
These look really great! I always enjoy your videos. May I know do you have videos on Portuguese egg tarts?
I feel really happy when I watch your videos
I hope you will always remain in good health.
For you the same. 😊
This is amazing, it is just like hitting the jackpot ... delicious recipe, learning how to use kitchen tools for decorating the tart & Having you our Master ❤
Very cool for a fancy brunch, they look delicious. Thanks chef!
Hi Micheal how are you doing my friend.
This is my favorite dessert and I'll make these soon.
Stay well
Delicately sweet, like little yummy flowers
delicious 😋 Excellent chef Michael
OMG...
amazing...
Egg tart looks delicious,
Thank you Michael for sharing worderful idea....
Keep healty n happy ❤😊👍👍👍
شكراً على الوصفة آلتي أتت في وقتها
Terimakasih untuk resepnya chef😊
Beautiful and surely taste great. How much egg mixture you poured in the egg tart mould. Noticed you weigh them while pouring? Thanks for sharing advance.
Yes, I use 29g of egg mixture for each tart shell to ensure consistency and the perfect bake. I do weigh the mixture while pouring to maintain this precision. This amount is just right for making 12 egg tarts.
@michaellim Thank you heaps for your quick response. Congrats on your new home and God Bless.
Always waiting ur new recipe michael ❤ pls more recipes i really love it ur recipes ❤️❤️
Wow, it looks deliciousIt's a great recipe❤️❤️❤️
Надо попробовать и этот рецепт яичного пирога! начинка очень нежная ,! Спасибо Вам за рецепт и Ваш труд ! 👍👍I have to try this egg pie recipe too! the filling is very tender! Thank you for the recipe and your work!👍👍
You make wonderful cakes 😍👏 well done
Just in time for CNY. Tq!!
Çok güzel görünüyor teşekkürler ❤😋
Thank you for sharing!!!
Hi Chef Michael. Where can l get the tart mould/pans.
I’m sure it will taste good 🥰
What I can substitute with custard powder if I don't have?
How was it Michael? I am sure it taste delicious 👍🏻😄
It was fantastic, thank you for asking! The flavors were perfectly balanced and each bite was a delightful experience. The texture was spot on as well, just the right amount of richness without being too heavy. It definitely lived up to my expectations and was as delicious as you predicted!
@@michaellim 👏👏👏😋😍 definitely must try this recipe👍
wow
nice recipe
thanks for sharing
well done🙂👍👍👏🏆🎁🎁🎁🎁🎁🎁🎁🎁🎁🎁👊😋😋 mouthwatering
look yummy
What size are you cutting the dough rounds? What size tart pans are you using? Thanks so much!
The tart mold I am using has a diameter of 7 cm, and the metal cutting ring has a diameter of 9.5 cm. You should adjust accordingly based on the size of the mold available to you. Happy baking.
Thank you Chef 🙏👍
Is Custard Powder the same as Cornstarch? If not, can you please tell me how to buy it?
Thanks for always sharing your recipes and great knowledge Chef Michael 👨🏻🍳 I love cooking and baking, but I now I'm limited to more simple recipes due to my Rheumatoid Arthritis 🤗
Blessings your way 🙌🏻🌞🌈🙋🏻♀️
Custard powder and cornstarch are not the same, although they have similar uses in thickening recipes. Custard powder typically contains cornstarch but also includes additional ingredients like salt, flavorings (often vanilla), and colorants to give a yellow hue to the mixture, mimicking the color of egg yolks.
To buy custard powder, you can look in the baking aisle of most supermarkets, often near the pudding mixes or baking ingredients. It's also available at specialty baking stores and can be purchased online if you're having difficulty finding it in local shops.
Sending blessings and sunshine your way, and may your kitchen always be filled with joy and delicious treats! Keep up the great work, and remember, cooking is all about the love and creativity you put into it, no matter how simple the recipe. 🙋🏻♀️👨🏻🍳
عاشت الايادي ياشيف 👍👍👌👌👏👏😋😋💐💐💐💐💐🍎🍒🍇
Que delicia 😊 gracias por compartir Michael, saludos
Wonderful looks very deliciousBIG CHEF(❤️) GO ON 👏👏👏🙏🌏🤩🌹🙏
Hi Michael, thanks for your video. Can I request for Malaikoh? Many video in yt. But I always trust your recipe, is "guarantee" successful ^^
What do you call the white sticks? And where can one buy it?
Those guides I made it myself. It is very easy to make it. The white sticks are called rolling guides or dough strips. They are used to help roll out dough to an even thickness. You can buy them at baking supply stores, kitchenware stores, or online. However, if you prefer to make your own, you can easily find suitable materials at a hardware store. Look for wood or plastic strips that come in the thickness you desire, such as 3mm, and cut them to your preferred length. This is a simple and cost-effective way to ensure your dough is consistently even for all your baking projects.
港式🤩😍🤩😍😍🤩😍🤩😍
😅❤osoenrjijtififjridkejekwkdddirsiejddiejdjjrtikddkedjedjjrfjrieiidkrrooddoieiskekdkkw❤❤❤❤❤❤❤❤❤❤❤❤
❤❤❤❤🤗🤗🤗🤗🤗🥰🥰🥰🥰🥰🥰🥰
Terjemahkan kedalam bahasa Indonesia
❤❤❤❤
OMG!, 🤤
🥞🥞🍹🍹