Vietnamese foods

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How to make Hong Kong egg tarts – Dan tat

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I copy this egg filling recipe from Vietnamese‘s website ( please follow this link ) but the crust looks thick, I don’t want it too doughy so I try another recipe from a Chinese girl – Loveegateau. Please follow this link

So this is the complete recipe I copied :

Ingredients : **

**This recipe was copied from loveegateau

Yields about 10 standard egg tarts
-water dough-
flour 75g
egg yolk 20g
cold water 30g

-butter dough-
flour 75g
cold butter 100g

Egg White Filling
3 Large eggs
200g milk

Simple Syrup
80g sugar
60g water

Microwave it and stir until sugar dissolves.

I made extra egg filling with egg white and egg yolk, it was really good too.

Egg filling :

– Milk : 230 ml

– 3 large eggs

– 1/8 teaspoon of salt

Pure vanilla extract

Start :

+ Dough :

– Oil dough : Mix butter and four by food processor then wrap it by nylon food wrap.

– Water dough : Mix all ingredients and stir, I have to add a little bit more flour to roll the dough easier.

– Fold and wrap – Wrap and fold

Roll water dough to form a diamond shape then put oil dough in a middle and wrap it up. refrigerator for 10 minutes

Roll the dough and fold, refrigerator again ………4 times

+ Filling :

– Egg white or egg filling :

Mix all ingredient then strain the mixture through a fine chinois to remove any lumps 

Start baking at 400 degree F for 20 minutes


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