Step 5ĭo Ahead: Dough can be made 1 day ahead keep chilled, or freeze up to 3 months. Chill 1 log at least 3 hours transfer remaining log to freezer for another use (this amount of dough makes enough for 24 tarts freeze the extras for your future crispy tart needs). Trim both ends to clean up the edges, cut log in half crosswise, then wrap both pieces in plastic wrap (you should have two 6" logs). When you get to the end, wet edge of dough just before you roll it so that it sticks. This dough is very forgiving-if there are any small holes, don't worry about it. Starting with the long side closest to you, tease up edge of dough with a bench scraper and tightly roll it away from you into a log, brushing excess flour from the underside as you go. Spread remaining butter over surface of dough, leaving a ½" border. Roll dough out a third time to a 12" square (it’s worth it we promise!). Again rotate folded dough 90° counterclockwise, flouring surface as needed. Rotate dough 90° counterclockwise the sides and top edge will be open. Lift up the right, unbuttered column and fold it over the middle column, then fold the far left column over the middle, as though you were folding a letter into thirds. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds). Using a small rubber spatula, spread 2½ Tbsp. Imagine dough is made up of 3 equal columns. Roll dough out to a 12" square (it will be quite thin), flouring surface as needed to prevent dough from sticking. Place dough on surface and dust with flour lightly coat rolling pin with flour. Generously flour (really, use a lot of flour) a clean work surface. Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Wrap in plastic and let sit 30 minutes to relax gluten. Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes). Turn off the heat, open the oven door, leave a gap, and rest for 5 minutes.Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms.In a preheated oven, place the baking pan on the lower third of your oven.Pour the filling in the tart shells, about 80% full.In the bowl, add in the eggs, evaporated milk, and vanilla extract.In a cup of hot water, add in the sugar, and stir until completely dissolved.Rest the finished tart shells in the fridge. Use your fingers to mold dough, so it fits the mold and is slightly higher than the mold. For the leftover corners, make it into a ball, roll it out, and cut it into additional dough sheets. Cut it with an egg tart mold (or a cookie-cutter). On a floured surface, first, make the dough flat then roll it into about 1/5 inch thick.Place the dough in a Ziploc bag and rest in the fridge for 30 minutes. Then use your hand to knead until it becomes a ball of dough, 3 minutes.Sift in another cup of flour, and mix with a pair of chopsticks until it looks like crumbs. Sift in 1 cup of all-purpose flour and whisk again. Sift in the powdered sugar and whisk, 2 minutes. In a large mixing bowl, put in the room temperature butter, and whisk with an electronic mixture for 2 minutes.Let’s take a look at how to easily make Hong Kong Egg Tarts at home.ġ4 egg tart molds, 2 ¾ inches flat diameterġ2 tablespoons (168 g) butter, room temperatureġ teaspoon vanilla extract Instructions To make the tart shells: My daughters love Egg Tarts, so they will be joining me in the kitchen today.
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