Period. © 2020 Discovery Networks International. There's no better argument for the versatility of tofu than having it for both your main and your dessert. (Egg filling can be substituted with cheese filling or pandan flavoured egg filling). Before You Go. Before use, hand whisk pastry cream to result in a smooth texture. Hong-Kong style egg tarts are probably my favorite pastry. Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China. How I long for fingers.”. The fragrance of the tea helps to create a balance of flavours created in her tea inspired bento box. Using local gin and dill with fresh oysters from Tasmania, this is a great recipe using some of Tasmania’s best produce. In keeping with Hong Kong’s never-ending appetite for things new and exciting, there are now multiple versions of the dan tat to suit all tastes. Chill the butter: To ensure that the butter does not melt at room temperature while it is being worked into the dough, place the pastry in the freezer for a few minutes. This is her ultimate guide to the best desserts in New York and how to eat them all. Leave the pastry to rest: When the fat/oil dough is rolled with the water dough, the pastry must be left to rest in the refrigerator for at least 20 minutes between every fold. Set with egg whites, these bowls of snowy-white custards can be had plain, or flavoured lightly with ginger syrup.Â. Leave your oven off while you experiment with different ingredients and preparation techniques to cook up these creative and healthful treats. HONG KONG, Dec. 29, 2020 /PRNewswire/ --The century-old Italian bakery brand GIOVANNI PINA has expanded the business outside its border, and the world's first branch settled in Hong Kong. This dessert recipe is pretty easy to make, worth give it a try. And the best part is…they can be made at home. Whisk PreGel 5-Star Chef Pastry Select ™ Cold Process Pastry Cream into cold milk and cream until all powder is dissolved and mixture is uniform. 2. © 2020 Discovery Networks International. 2. Try adding a 5g of custard powder to the pastry’s water dough for a smoother crust that will melt in your mouth. If the filling is too sweet, balance the flavors out with some lemon juice. The outer pastry crust is filled with egg custard and is then baked to form these Hong Kong egg tarts that are based on both the British custard tart and the Portuguese pastel de nata.In Hong Kong, they are commonly eaten in tea houses known as cha chaan tengs, as an accompaniment to tea, though you’ll find them in bakeries as well. Sprinkle a little magic onto your next batch of sweet treats, from cheesecake to profiteroles and beyond. Forget the Michelin-starred meals in Hong Kong! Dorayaki makes a tasty teatime cake rather than after-dinner dessert. We’ve had these in Hong Kong and made them at home with an electric waffle iron. Fold both ends of the dough toward the center like closing a book. The tarts can be refrigerated for up to 3 days. Repeat the folding process for 3 more times. Where to eat? All the cooking can be done on a stove top: frying, braising, boiling, and steaming.This 1917 Chinese Cook Book, for example, has an English-translated recipe for a “Meat Biscuit” that’s definitely a pork bun–and it’s steame… I used half-and -half instead of evap milk. Put the plain flour, egg and ice water in the electric food processor, Mix them until they combine and form a ball. Make sure the water dough is fully covered by the oil dough. You know you've made it when you've got your own line of soft serve and are a Starbucks frappucino flavour. Egg tarts were first introduced to Southern China by the British in the 1920s, where it eventually took over the Hong Kong Cantonese cuisine by storm. Even today, there are a ton of blog posts and forum answers warning you (or, primarily, American expats) that ovens in Chinese kitchens are hard to come by–because Chinese cuisine gets along fine without ‘em. Luke Nguyen's Food Trail explores some Hong Kong-style tea and treats. As much as it is tempting to continue folding the pastry, the dough must be firm enough for the next fold. All rights reserved. Milk bread is the basic bread that we use for many of our Chinese Bakery Make oil dough. Hong Kong style egg tart (Dan Tat) are very popular pastry in china and Hong Kong. Period. Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Tea hasn't always been used for drinking. Put the butter and flour in an electric food processor. Heat 60ml of oil in the skillet, add the shallot and garlic and cook until soft. Humble Hong Kong Pastries Located along the bustling Sago street and beside the more-famous Tai Chong Kok (大中国饼家), this humble-looking and no-frills pastry shop offers just 6-7 types of Hong Kong pastries in small quantities. We want to know what you think! These tarts feature a very soft, light custard and a delicate, crumbly pastry that melts in your mouth. 6. Black sesame is also ground and cooked into a thick paste, and this rich, black bowl can be had at any time from breakfast to a little after-dinner somethin'-somethin'. Japan's coolest dessert craze lands in Sydney for one month only. Place it into the chiller again for 20mins. Let it cook. | You can use puff pastry sheets for the tart shells, | To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor. And the best part is…they can be made at home. Aiming to provide premium quality pastry ingredients and full-scaled services for the pastry industry, PGC (Pastry Greater China Limited) was set up to support How one Australian woman ate 373 desserts in NYC in 91 days. They are traditionally made with lard rather than butter or shortening. Trim the sides with a fork or a blunt knife. In the 1940s, the Portuguese introduced the “english custard pie” to Hong Kong, which then evolved over time into the delicious traditional pastry delicacy : “Dan Tat” Or Hong Kong Egg Tarts. Using lard or vegetable shortening instead of butter will make the pastry flakier and more flavorful. Learn how to prepare and cook them with the authentic recipes. The Hong Kong … This recipe is the best!!! These tarts feature a very soft, light custard and a delicate, crumbly pastry that melts in your mouth. Hong Kong egg tarts are an adaptation of English custard tarts. They are derived from the Portuguese custard tarts via the Portuguese colony of Macau, and are usually made of two main pastry crusts: shortcrust or puff pastry. 3. Plus you had to beat the egg whites. Creamy pudding set in a cup or glass would often be topped with a drizzle of evaporated milk. Literally translating to "red bean sand", red bean is basically cooked in water and sugar until it breaks down into a thick, lava-like mush. 7. You didn't think we'd talk about sweets from Hong Kong without mentioning egg tarts, did you? Flatten it with rolling pin. Kakigori is the shaved ice, coconut jelly and ice-cream "sundae" of your dreams. Egg tarts are not an easy feat as we faced questions of how long can they last or how do we reheat egg tarts without it becoming a solid custard. Whether you love the ones with puff pastry, shortcrust pastry, or the Portuguese versions that are popular in Macau, there's no denying that a box of these marigold-yellow tarts is a must-eat when in Hong Kong!Â. Condensed milk, lemon and gingernut puddings, Rice with red bean paste (donkey rolling on the ground), Peanut butter sticky rice balls in green tea. 69 pastry types and varieties in Asia. Where to eat? If you are not sure about how to make the perfect egg tarts, fret not! Inspired by the flavours of different teas, Varuni uses oolong tea to make tofu from scratch. 1. If white people order deep-fried ice cream, then Asians order mango pudding. I added tapioca, those mouth-popping balls that you eat with frozen yoghurt, fresh pomelo and mango, as well as passionfruit granita to accentuate the tropical fruit vibe. | You can tell when sugar is dissolved in the egg mixture once you don’t hear a “sandy” sound. Have we mentioned that we really like soups? At yum cha, the typical 'safe' dessert to order for a child would be the mango pudding. They are filled with richer and creamier egg custard than the Portuguese Egg Tart. We kids loved the sugar rush we’d get from the cheap and tacky syrup with its artificial colouring, while the adults had a version made with grenadine syrup.Â, If you're a fan of the azuki bean desserts, then you'll love red bean soup. bean puree and sugar to a large pan and stir fry over low heat Cut the chilled butter into small pieces Put the butter and flour in an electric food … There was a food stand close to my childhood home that sold nothing but muhalbiyah, or milk pudding. Wrap it in cling film and leave it in the chiller for 20mins or until it hardens. The milk can be substituted with evaporated milk, or if you would prefer a sweeter custard, try sweetened condensed milk. Filter the milk liquid twice to remove impurities and air bubbles. Of course! Black sesame seeds are the bomb. Simplified Egg Tarts. The pastry for these tarts is super flaky. It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart. 1. Be sure to give the custard a taste before baking. at 200⁰C for 15min. Visit the program page for recipes, videos and more. Or in the words of Natsuko Kuwahara's dog Kipple: “Geez, cutlery. Allow to set in refrigerator, at least 1 hour. After that, reduce heat to 180⁰C and bake for another 10min. The recipe I used to use called for six egg whites and 3 yolks. Each ball is a mouthful of complimenting textures and flavours – chewy and runny, sweet and slightly salty, intensely nutty and rich – balanced with the subtle bitterness and fragrance from lightly honey-sweetened green tea. Wrap it in cling film, place it in chiller for 20min or until it becomes firm. Hong Kong Coconut Egg Tarts. 5. For us, it's all about the dessert platter afterwards that's the most important. 2 Use an egg tart mould to stamp the dough into individual bases before pressing each one into the mould. #BringBackTheClassics. the coconut filling is not overly sweet; worth to try because they are DELICIOUS! This is my favourite cake ever, ever, ever. Once the butter has hardened, continue with the folding. Wrap it in cling film, place it in chiller for 20mins or until it becomes firm. Add the potato to the onion then wash the pan. They are made of flaky, rich shortcrust pastry and the filling is creamy egg based custard. Use the pulse function to mix them until it forms bridges and strands, Remove it from the food processor, scoop out the oil dough with a metal spoon and place it on the water dough. No baking doesn’t mean just ice-cream and fruit salad for dessert. Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch. Â. Our Hong Kong egg tart recipe will have you recreating the warm Hong Kong egg tarts that you can get at Chinese bakeries right at your very own kitchen. Hong Kong Style Rice Crepes If I have to choose, I would say our pâte à choux, because as far as I am aware, I am the only one in Hong Kong, perhaps the world, to make it both plant-based and gluten free, but with the texture and appearance almost identical to the standard egg-rich choux. 1 Egg tarts (蛋撻) The humble Hong Kong-style egg tart first became popular in Hong Kong in the 1940s and 1950s, allegedly drawing inspiration from the English custard tart and the Portuguese pastel de nata from neighbouring Macau. Soft silky puddings are prized in Cantonese cuisine, and milk puddings have acquired quite a fan base in Hong Kong! (If the dough is not wide enough, you can use the tri-fold method – fold 1/3 of the dough towards the right, and the remaining 1/3 towards the left). To the pastry with a fork or a blunt knife access to exclusive series &.... Of tofu than having it for both your main and your dessert processor Mix. Shaved ice, coconut jelly and ice-cream `` sundae '' of your labor try sweetened condensed.! Cake ever, ever his fresh green tea leaves to infuse his sweet sesame dumplings of country throughout Australia 3... Nestled into a flaky baked Tart shell is a light and gentle end to a meal other! Set in a cup or glass would often be topped with a fork lemon cuts the intense hong kong pastry recipes the. A pinch of salt new York and how to prepare and cook over a … 69 types. Pastry flakier and more the last repetition, flatten the water dough, flatten it with rolling pin about. With a streusel-like mixture that adds sweetness and crunch really has a sensational sweet as. Another 10min for dessert it when you 've made it when you enjoy fruits! ) | Oh my food recipes 1 lands in Sydney for one only! 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Up these creative and healthful treats be topped with fragrant ginger syrup. door open for 5min before removing tarts! Cha, the dough to form a large square cravings with the folding or in the world has pudding. €œGeez, cutlery to be a legacy of the water dough is fully covered the!, and other parts of China that will melt in your mouth short survey for... My take on the menu found just about everywhere you look pan for this because... Your account is highly rewarding when you enjoy the fruits of your labor, place it in cling film the... From chiller, flatten the water dough to about 3mm thickness make sure the water,! Made with lard rather than after-dinner dessert flavours of different teas, Varuni uses oolong tea make... Made at home with an electric waffle iron make a simple syrup the traditional owners country. Before use, hand whisk pastry cream to result in a cup or would! Dough must be firm enough for the versatility of tofu than having it for both your main and dessert... 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