Once the dough hardens through the chilling process, slice it into twelve to sixteen equal sizes depending on the size of the mold you use. Made from high-quality aluminum, these smooth-side tart molds feature 4 layers of hard-anodized aluminum. Aluminum is a popular material when it comes to baking accessories. Baking trays made from aluminum are generally affordable and work well to conduct heat evenly.

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Shape the dough into a 15x36 cm rectangle (6x14 in), and make sure the long side of the dough faces you. There is no need to add vanilla extract to the recipe. Authentic Chinese egg tart does not contain vanilla. There are tarts found all around the world, with different cultures making egg tarts of their own. Egg tarts are popular in Portugal and China, as well as many other places around the world. Egg Tart Molds Disposable egg tart molds are not ideal, but they do work well if you need to make quite a large quantity and don’t have enough solid tray molds to make them in a short time. I conducted a thorough review of this post and have made certain amendments to the recipe and included some additional information below :

What is a Egg Tart?

For when you want small molds that are versatile in the kitchen and are capable of baking more than just egg tarts, these are a great choice. Hong Kong egg tarts are small (usually about 3 inches in diameter) circular tarts of flaky pastry, filled with a smooth, lightly sweetened egg custard. They are often served at dim sum restaurants, as well as Chinese bakeries.

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The flavor of Hong Kong egg tarts fresh from the oven is amazing. Having them out of the oven is a new experience against the lukewarm version you get from the store. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. Many people wish to make it at home but, finally, give up because of the tedious process and required skills. Some people settle for the second-best (shortcrust pastry), which is easier to make. Add one percent salt to the recipe if you use unsalted butter for the pastry. For example, if the recipe calls for 100 g of butter, then 1g of salt should be added.Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the oil dough is fully covered by the water dough. Flatten it with a rolling pin. (Analogy: Now the dough looks like a sandwich, with the oil dough mirrors the filling of the sandwich, and the water dough mirrors the bread.) Finally, roll the dough into a 20x30 cm (8x12 in) rectangle. This time pinch the bottom of a long side to start a roll and begin carefully rolling the dough to the other long side. Cover with cling wrap and refrigerate for at least one hour before using. Shaping Dough in Molds However, the old recipe yielded mixed results when it came to the pastry. Some readers found that it would crumble and fall apart after baking.

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The filling has not changed. It has just five ingredients—all of which you probably already have in your pantry—and the resulting custard is as silky, glassy, and delicious as ever.Place the butter at the center and fold the flaps over the butter. Then flip the entire piece upside down. Wrap it up and refrigerate for twenty minutes. Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands. The only problem with aluminum is that it scratches and dents easily, and does not last all that long.