I'd eat them all with no hesitation, they look delicious. Baking is tricky and not very forgiving, unlike cooking. Even the humidity of the kitchen can throw some recipes off.
Great job, probably better than what I could do. Did you know the b-roll in the beginning with the tarts that has the slightly burnt top is not a HK style egg tart? They are a close cousin, Po Tat, a Macau style egg tart which is inspired by the Portuguese pastel de nata. You should do a vid about Macau and it's food and culture sometime.
Great job! Edward's reaction to the second attempt was legit. They must've tasted like the real deal. The taste and texture even varies from bakery to bakery so no one does them exactly the same way. Great series!
Great improvement! Congratulations Tips: 1)butter the tins 2)after making the butter pastry in the tins. Put them inside the fridge for 30 minutes. As the pastry is similar to short crust pastry. So treat the pastry the same way.
The brown sugar one looks more like a butter tart at first glance. Second attempt obviously looks much more authentic because a lot of it has to do with visual perception. The bright yellow custard is a signature part of the pastry, for sure.
It's really a Hong Kong style; it's from Macau. The Macanese version is quite different from the original Portuguese version, though both use the same ingredients. It's one of those desserts that's easy to make, but extremely difficult to perfect. The difference between a well made egg tart and a mediocre one is HUGE.
I would get a dozen of them from Chinatown in Glasgow instead of a birthday cake😂😂and a couple of minutes to gently heat him up..🤤🤤🤤🤤 blows Portuguese custard tarts out the water..
@Jim-nt7xy went over your head didn't it? my point was for someone simping over the internet for a girl who is clearly in a happy relationship, shows how desperate you are for attention and love.
lower the heat by 10%, increase cooking time by 10%...less burn, more flaky filling...i want to see more Cantonese food; Beef Ho Fun...i guess that requires liquid smoke? - just a tiny bit. wok hei isn't there...but you do have gas.
@piiatamare - Never feel bad. Baking is a different beast as well as an exact science. When it comes to Baking you have to follow the recipe to the “T”, and you must use the same ingredients whatever the recipe tells you to use. Also, for baking it’s extremely difficult to use “feeling”, but for cooking it’s much easier to use “feeling”. One more thing, for baking if you make a mistake…most of the time you cannot fix your mistake, and you have to start all over from scratch. But, for cooking though, most of the time you can fix your mistake without having to start all over from scratch. Anyways, you definitely improved a lot when baking the Hong Kong Style Egg Tarts for the second time ever.
Are Chinese desserts that hard to make or am I really that bad at baking? 😭
They are difficult. I don't know if you have watched Gordon Ramsay trying to survive in a dim sum kitchen but he's getting nowhere
I'd eat them all with no hesitation, they look delicious.
Baking is tricky and not very forgiving, unlike cooking. Even the humidity of the kitchen can throw some recipes off.
Great job, probably better than what I could do. Did you know the b-roll in the beginning with the tarts that has the slightly burnt top is not a HK style egg tart? They are a close cousin, Po Tat, a Macau style egg tart which is inspired by the Portuguese pastel de nata. You should do a vid about Macau and it's food and culture sometime.
Baking is exact. Kudos for trying though. I’m sure everyone appreciates your sincere efforts!
takes years to practice and make perfect everytime so you did great!
this was sooo yummy, the second time was such a big improvement! ❤
My biggest supporter ❤
Great job! Edward's reaction to the second attempt was legit. They must've tasted like the real deal. The taste and texture even varies from bakery to bakery so no one does them exactly the same way. Great series!
omg i love egg tarts, my parents would always get them at the chinese supermarket as a kid and they are so delicious!
Pasteis de Nata .... Yum ! Amazing !
Great improvement! Congratulations
Tips:
1)butter the tins
2)after making the butter pastry in the tins. Put them inside the fridge for 30 minutes. As the pastry is similar to short crust pastry. So treat the pastry the same way.
how does she only have 20k followers WTF
Love this, well done!
Looks amazing 👏 ❤😊
Thank you 🥰
@piiatamare your welcome
Keep on，Piia，you're doing great！👍🎉
I think a trip to turkey would help him
It's awesome that you are making egg tart.
Edward is so lucky
Tip: butter the cups on the inside
The brown sugar one looks more like a butter tart at first glance. Second attempt obviously looks much more authentic because a lot of it has to do with visual perception. The bright yellow custard is a signature part of the pastry, for sure.
👍👍One of my favorite Chinese pastries! Keep it coming. ♥️🌷🌹💓🇨🇳🇱🇧👍👍😊😋
Nice!
It's really a Hong Kong style; it's from Macau.
The Macanese version is quite different from the original Portuguese version, though both use the same ingredients.
It's one of those desserts that's easy to make, but extremely difficult to perfect. The difference between a well made egg tart and a mediocre one is HUGE.
I would get a dozen of them from Chinatown in Glasgow instead of a birthday cake😂😂and a couple of minutes to gently heat him up..🤤🤤🤤🤤 blows Portuguese custard tarts out the water..
I notice that they have the same nose! I guess that couples always look alike, in a certain sense.
What about baking the pastry for a few mins first, and then add the egg to avoid overcooking?
I thought of that! But I was following a recipe and worried I would mess up. 😅
My favorite Chinese dessert
Definitely the hand pulled noodles must and the sticky rice
Who else is watching cos she so pretty?
Try steamed ginger egg custard.
Taking notes📝
🫶😘
this is a hard dessert to make. It takes people many years to produce a decent egg tart. I think you can do it in a few months
You are GORGEOUS and can cook too. Your husband is very lucky
stop simping
@@mn8931 Are you not getting enough love or attention?
@@Jim-nt7xy apparently you are not....
@@mn8931 Your wit is astounding. You must be a big hit at cocktail parties with your repartee.
@Jim-nt7xy went over your head didn't it? my point was for someone simping over the internet for a girl who is clearly in a happy relationship, shows how desperate you are for attention and love.
Is Egg Tart even a Chinese desert thing?
Yeah, it’s popular.
cantonese snack
I love Dan Tat.
🤤🥹🤍
Habibi 🫶
👍
Wow you look Beautiful 🥰
Pasteis de nata
Cookie dough is easier then flake pastry
lower the heat by 10%, increase cooking time by 10%...less burn, more flaky filling...i want to see more Cantonese food; Beef Ho Fun...i guess that requires liquid smoke? - just a tiny bit. wok hei isn't there...but you do have gas.
Those are souffle dishes.
They look good and tasty.
Thank you! 💕
Ure so cute
whatshe did is pie
Is the girl indian?
time for a new critique , maybe your neighbours , lol
so chinese use pork fat instead of butter
Honestly, you would look better with a white boyfriend/husband material type
Cry harder.
@piiatamare - Never feel bad. Baking is a different beast as well as an exact science. When it comes to Baking you have to follow the recipe to the “T”, and you must use the same ingredients whatever the recipe tells you to use. Also, for baking it’s extremely difficult to use “feeling”, but for cooking it’s much easier to use “feeling”.
One more thing, for baking if you make a mistake…most of the time you cannot fix your mistake, and you have to start all over from scratch. But, for cooking though, most of the time you can fix your mistake without having to start all over from scratch.
Anyways, you definitely improved a lot when baking the Hong Kong Style Egg Tarts for the second time ever.