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Egg Tarts(recipe and pic by yangone)
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Nov 30, 2005 11:33 am    Post subject: Reply with quote

Jiji

My egg filling "shrink" after leaving it overnight. According to my mil, she said it is due to the filling dried up. Since my egg tart is so mini, so the egg filling was really thin the next day... :lol:

Rgds, Connie
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rachelokh
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Joined: 23 Dec 2004
Posts: 70
Location: Malaysia

PostPosted: Wed Nov 30, 2005 12:57 pm    Post subject: Reply with quote

connie, thanks. yours are great too.

lynda, i use fresh milk and substitue half the water with milk, means 150ml water and 150ml milk

jiji and connie, my fillings also sank, a little right after baking and also the next day. i don't know the cure for this.
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amelia
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Joined: 17 Oct 2005
Posts: 94

PostPosted: Wed Nov 30, 2005 3:12 pm    Post subject: Reply with quote

Hi Connie & Rachelokh, as for the shinkage and crack of the filling add about 2 tsp of custard power to the egg mixture and cook over low heat till warm about 1 min ( do not boil) then sieve it to get a smooth texture.
And I use 100% anchor fresh milk only, never mix with water.
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rachelokh
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Joined: 23 Dec 2004
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Location: Malaysia

PostPosted: Wed Nov 30, 2005 6:16 pm    Post subject: Reply with quote

hello amelia, thanks for the tips. i'll try it out the next time i attempt this again. i guess more milk will make it taste great but i feel one need to adjust the amount of sugar then as some milk has slight sweet taste. depends on the milk.
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Lynda
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Joined: 18 May 2005
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PostPosted: Thu Dec 01, 2005 11:55 am    Post subject: Reply with quote

Thanks rachelokh and amelia for the tips. Very Happy
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cindylimsk
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Joined: 26 Jul 2006
Posts: 32

PostPosted: Thu Feb 01, 2007 1:18 pm    Post subject: Reply with quote

I made the egg tarts yesterday,it was yummy my family loved it.thanks for the great recipe Smile .
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cocoa
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Joined: 27 Oct 2007
Posts: 18
Location: Kansas, USA

PostPosted: Tue Oct 30, 2007 2:12 am    Post subject: pastry Sink after baking Reply with quote

Hi, i am new to this message board and this is my first post.

I am trying to make the egg tart but my pastry sink after i bake them, can anyone give me some guideline?

One think i did different from the recipe was i put the dough in the fridge for a few hours before mold them to the tart shape, i wonder will that causes the problem?

Thanks
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Last edited by cocoa on Mon Feb 07, 2011 7:09 pm; edited 1 time in total
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yoan
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Joined: 31 Jan 2007
Posts: 44
Location: singapore

PostPosted: Mon Nov 05, 2007 11:42 pm    Post subject: Reply with quote

Last 2 days i bake egg tart but look like uncook & abit hard for pastry.


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ShadyLady
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Joined: 08 Mar 2007
Posts: 6

PostPosted: Mon Mar 31, 2008 12:25 pm    Post subject: Reply with quote

Hi, does anyone have a good recipe and techniques for making the flaky melt-in-the-mouth tart pastry, Hong Kong dim sum style?
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wombat
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Joined: 26 Feb 2008
Posts: 78

PostPosted: Mon Mar 31, 2008 2:20 pm    Post subject: Reply with quote

that's very hard to do... unless yr kitchen has aircon...

i made before... very messy unless u do it in rainy days.. but must do fast.. even so... it melts too fast.. unless u use pastry margarine... which doesnt give the fragrant
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chinadoll
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Joined: 29 Dec 2006
Posts: 196
Location: selangor, malaysia

PostPosted: Tue Apr 01, 2008 8:37 am    Post subject: Reply with quote

Made this last weekend... or rather my son did it.. I just instruct him on the method. I believe egg tarts need to be eaten fresh, otherwise will turn watery no matter what how you keep it. I usually made extra dough and fillings and keep in the fridge and then bake whenever we want to eat it.


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fionn
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Joined: 09 Oct 2007
Posts: 23
Location: Singapore

PostPosted: Sat Apr 12, 2008 5:32 pm    Post subject: Reply with quote

Chinadoll, your egg tarts look good, how do you get the smooth surface?

I made half of the recipe this morning, and I got bubbles on the egg filling surface. Mine took about 20 minutes to cook. Is the bubbles due to the long baking time? Besides the appearance, they taste good! Smile

Elaine, thanks for the recipe.

Fionn
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fionn
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Joined: 09 Oct 2007
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Location: Singapore

PostPosted: Sat Apr 12, 2008 5:34 pm    Post subject: Reply with quote

Elaine,
Another question, may I know what is the role of lemon juice?

Thanks.
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care
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Joined: 28 Mar 2005
Posts: 15
Location: East

PostPosted: Mon Jun 16, 2008 10:47 am    Post subject: Reply with quote

I make some egg tarts for family gathering in the afternoon (2pm)
My egg filling "shrink" after six hours. .....my egg tart filling was really thin and sister say why I so stingy ..... see stars Any solution for this ??
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Last edited by care on Thu Feb 24, 2011 2:49 pm; edited 1 time in total
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AYOon
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Joined: 30 Jan 2008
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Location: Singapore

PostPosted: Fri Jun 27, 2008 9:22 am    Post subject: Reply with quote

I tried before


Leaked so it turnout to be this design and it also Deepavali..haha
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chinadoll
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Joined: 29 Dec 2006
Posts: 196
Location: selangor, malaysia

PostPosted: Mon Jul 21, 2008 8:43 am    Post subject: Reply with quote

fionn, the bubbles in yr tarts could be due to over beating with a whisk. I just stir the mixture gently with a ladle so that no bubbles formed. Another thing is you really have to watch your tarts as they are being baked. Sometimes the temperature may be too hot (depending on individual ovens) so as soon as you see the fillings begining to pop up, they're done. Otherwise you get dried up fillings that sunk when cooled. Adjust your temperature accordingly on the next batch so that you don't have to watch the oven everytime you bake Very Happy
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