chinese bakery style

Authentic Chinese bakery style Hong Kong egg tart that features flaky crumbly pastry crust filled with a sweet creamy custard that you’ll want to eat morning, noon, and night!This recipe uses a delicate pastry dough and I highly recommend using a scale for measurement instead of cups to achieve the best result.

Hong Kong Egg Tart (港式蛋挞)

220 g (1 1/2 cups) all-purpose flour

g (7 tablespoons) chilled unsalted butter (, cubed)

g (4 tablespoons) sugar

g (1/4 teaspoon) salt

60 g (1/4 cup) ice water

150 g (1 cup) all-purpose flour

60 g (1/3 cup) shortening

g (3 tablespoons) unsalted butter (, softened)

200 g (3/4 cup + 3 tablespoons) hot water

60 g (1/4 cup) sugar

eggs

salt

120 g (1/2 cup) evaporated milk

” (11.5cm) Fluted pastry

Egg tart mold ((Scantily over 2″ on the base, 3″ top

Combine the flour and chilled butter in the bowl of a stand mixer. Break the butter into the flour using your fingers until it resembles wet sand.

Add the sugar, salt, egg, and water. Keep mixing together the ingredients with your hand until a wet dough paste comes together.

Knead with the dough hook attachment on setting 4 for 15 minutes, or until the dough is smooth and elastic. (*Footnote 2) Carefully pinch the dough with your fingers and it should form a thin semi-transparent sheet.

Cover the dough with plastic wrap and rest for 15 minutes.

Prepare Water Dough

Add the ingredients for the oil dough into a medium-sized bowl.

With a spatula or by hand, mix until a smooth dry paste is formed.

Transfer to a clean working surface. Press into a 6” x 6” (15cm x 15cm) square. Cover with plastic wrap and rest for 10 minutes.

Prepare Oil Dough

Once both doughs are rested, dust the work surface with flour. Gently knead the water dough for a few times until it forms a 6” (15 cm) smooth round ball.

Use a rolling pin to flatten the dough into four directions about 4” (10 cm), forming a cross shape, leaving the center thicker and shaped like a 6” (15 cm) square. Once done, it should create a 4-sided cross shape. Gently roll the square center a few times to smooth it out.

Place the oil dough in the center aligned with the square. Fold the four sides over the oil dough, one side at a time, so they are overlapping, while using your palm to press the dough gently to press out as many air bubbles as you can. Gently smooth out and pinch the dough together to seal.

Dust the working surface again. Flip the dough over. Gently roll into a 8” x 18” (20cm x 45cm) rectangle.

Fold the short sides of the rectangle inward, leaving about one finger’s width in the middle. Fold the dough in half again along the short side, as if closing a book..

Dust the dough with flour again. Place the short side of the folded dough towards you. Repeat the rolling and folding from the step above.

Cover the folded dough with plastic wrap. Let rest for 15 to 30 minutes at room temperature, or in the refrigerator if the dough feels soggy or loose.

At this stage, the dough can be stored in the refrigerator for a few days for later use. Just make sure it is well wrapped and sealed (you can store the wrapped dough in a ziplock bag or a container).

Assemble the pastry dough

While the dough is resting, make the filling: Combine the hot water and sugar in a medium-sized bowl. Stir until the sugar is dissolved. Set aside to cool.

Add the eggs to a medium-sized bowl with a pinch of salt.  Beat the eggs gently with a fork until it is consistent but not frothy.

Add the evaporated milk to the cooled sugar syrup. Stir to mix well.

Then pour the syrup mixture into the eggs. Gently mix again until everything is well combined.

Strain the egg mixture through a fine mesh strainer (or a regular mesh strainer lined with cheese cloth) into a container or measuring cut that’s convenient for pouring.

Make the Filling

Preheat the oven to 325°F (162°C).

Cut the dough into two equal pieces. Wrap the half not in use with plastic wrap and store it in the fridge.

Roll the other half of the dough into a 1/8” (3 mm) thick rectangle.

Using a large, round pastry cutter (5 3/8”, fluted if possible) cut out 8 circles of dough.

Work on one piece of dough at a time. Carefully lift each circle and place it into a pastry cup. Gently drop and tap the cup to help the dough fall into place. Once the dough is mostly in place, gently press the bottom and sides into the cup, until the edges are slightly over the top of the pastry cup. Don’t press the sides too hard as it can damage the layers. Aim to have a small lip over the side of the cup, since the dough shrinks as it cooks.

If you plan to make the full batch, repeat the shaping method to work on the second half of the dough. Meanwhile, cover the assembled pastry cups with plastic wrap to prevent them from drying out.

Right before baking, place the assembled tart shells on a baking tray. Fill each cup with the filling, leaving a 1/4” (0.5 cm) space at the top, about 2 1/2 tablespoons.

Bake the tarts at 325°F(162°C) for 25 to 35 minutes, until the custard is set and does not jiggle when moved.

Let the egg tart cool off a bit before serving. You should serve them as fresh as you can.

Assemble the Egg Tart and Cook

Once the egg tarts have cooled completely, you can store them in an airtight container in the fridge for 2 to 3 days. Their taste will diminish the longer you store them, but mine tasted quite nice the next day. During the first two days, the crust will keep quite crispy in the fridge and the filling moist.

Storage

Authentic Chinese bakery style Hong Kong egg tart that features flaky crumbly pastry crust filled with a sweet creamy custard that you’ll want to eat morning, noon, and night!. Recipe ➡︎  https://omnivorescookbook.com/hong-kong-egg-tart/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

WATER DOUGH
220 g (1 1/2 cups) all-purpose flour
100 g (7 tablespoons) chilled unsalted butter, cubed
50 g (4 tablespoons) sugar
1 g (1/4 teaspoon) salt
1 large egg
60 g (1/4 cup) ice water
OIL DOUGH
150 g (1 cup) all-purpose flour
60 g (1/3 cup) shortening 
40 g (3 tablespoons) unsalted butter, softened
FILLING
200 g (1/4 cup + 3 tablespoons) hot water
60 g (1/4 cup) sugar 
4 large eggs
Pinch of salt
120 g (1/2 cup) evaporated milk

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/hong-kong-egg-tart/

COOKING EQUIPMENT & INGREDIENTS

4 1/2” (11.5cm) Fluted pastry cutter (not required but highly recommended): https://amzn.to/39AWyql
Egg tart mold: https://amzn.to/3cDQ0cn


***
Visit my blog to get more delicious Chinese recipes!
http://omnivorescookbook.com/
***

❤︎❤︎❤︎
Follow Omnivore's Cookbook on

Pinterest: http://www.pinterest.com/OmnivorCookbook/
Instagram: http://instagram.com/omnivorescookbook
Facebook: http://www.facebook.com/omnivorescookbook
Twitter: https://twitter.com/omnivorcookbook
❤︎❤︎❤︎

VIDEO EQUIPMENT

Camera: https://amzn.to/2Q6QBb9
Lens: http://amzn.to/1UUFFai
Tripod: http://amzn.to/1K5Xi6s
Software: Final Cut Pro

MUSIC CREDIT
https://artlist.io

Hong Kong Egg Tart (recipe) 港式蛋挞

These Chinese bakery style coconut cream buns feature a pillowy and soft milk bread dough decorated with shredded coconut and filled with whipped cream.

Coconut Cream Buns

300 g (2 1/2 cups) bread flour

140 ml (1/2 cup) whole milk

g (1 packet / 1 teaspoon) active dry yeast

g (2 1/2 tablespoons) sugar

g (1 teaspoon) salt

80 g (1/4 cup) sweetened condensed milk

unsalted butter (, melted)

egg (, beaten, for egg wash)

sugar

water

heavy whipping cream

vanilla extract

coconut

Add the milk into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add a pinch of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.

While the yeast activates, add the rest of the ingredients into your mixer bowl.

Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula until the dough just comes together. Cover with plastic wrap and let rest for 20 minutes.

Install the dough hook on your mixer (I used a KitchenAid). Start at low speed, then gradually increase to setting 8 out of 10. Knead for 10 to 12 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be wet and a bit sticky.

Grease a big bowl with a thin layer of oil. Place the dough into the bowl. Cover with plastic wrap and place the bowl in a warm spot. Let rise until the dough doubles in size, about 1 hour.

Prepare the bread dough - 1st rise

Line a 13” x 9” (33cm x 23 cm) baking pan with parchment paper.

Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Divide the dough into 10 even pieces, 65 grams per piece.

Shape the dough one piece at a time. Tuck the dough onto itself by pinching the dough from all sides into the center using your fingers, creating a round shape. Then roll the dough in a circular motion with your palm against the table, until it forms a round ball. Cover the dough pieces with plastic wrap to prevent them from drying out. Let rest again for another 35 to 45 minutes, until the size has doubled.

Assemble the bread - 2nd rise

Preheat the oven to 350°F (176°C).

Whisk the egg in a small bowl to make an egg wash.

Once the dough balls have proofed, gently brush the top with the egg wash.

Bake at 350°F (176°C) for 18 minutes, or until the top turns golden. Once done baking, let the bread cool off while preparing the toppings.

Final assembly and baking

Make the syrup: Stir 1 tablespoon sugar with 1 tablespoon boiling water. Stir until dissolved completely. Set aside to cool.

Make the whipped cream: Make the whipped cream when you’re ready to assemble the buns. Combine the heavy cream, vanilla extract, powdered sugar and salt in your stand mixer bowl. Attach with the whip attachment. Whip on speed 6 until medium-stiff peaks form.

Once done, transfer the whipped cream into a piping bag. Cut end of the cream filled piping bag on a bias, about 1/2” (1 cm) from bottom. Set aside until ready to use. (*Footnote 1)

To assemble the buns: Once the buns have cooled completely, use a sharp knife to slice the slice down the middle, leaving the bottom of the bun intact.

Brush the buns with the syrup. Then sprinkle the unsweetened desiccated coconut.

Open the buns with your hands carefully, to make a big opening without detaching the bottom of the bun. Holding the bun with one hand, using the other hand to fill the buns with the cream. You can draw an “S” shape when filling the buns, to make a nice pattern.

Enjoy the buns immediately. You can place the buns in a loosely covered container if planning to enjoy them in the next couple of hours. If planning to store the buns for a longer time, store them in an airtight container and the cream separately. Assemble right before serving.

Once the bread has cooled completely, store the bread in an airtight container at room temperature if planning to serve within the day. Store in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Reheat in the oven at 350°F (176°C) until warmed through before serving, for the best texture. (Footnote 2)

Prepare the toppings

Top 2 chinese bakery style recipes from across the web

The most viewed chinese bakery style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hong Kong Egg Tart (港式蛋挞)

Coconut Cream Buns

Top 2 chinese bakery style recipes from across the web

The most viewed chinese bakery style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hong Kong Egg Tart (港式蛋挞)

Coconut Cream Buns

The most viewed chinese bakery style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine