tag:blogger.com,1999:blog-8708068554052819005.post4523405976650547307..comments2023-10-08T21:17:28.928+08:00Comments on køkken69: Hong Kong Egg Tarts - Flaky Egg Tart, 酥皮蛋挞Shirley @ Kokken69http://www.blogger.com/profile/02698926168043709934noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-8708068554052819005.post-35658605917697702672012-04-22T15:37:36.009+08:002012-04-22T15:37:36.009+08:00@Anonymous : I used unsalted butter. I can't q...@Anonymous : I used unsalted butter. I can't quite recall how many pieces this would yield but I think it is around 10-15.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-57399306418957812092012-04-20T12:06:11.372+08:002012-04-20T12:06:11.372+08:00Hi, may i know is using salted or unsalted butter?...Hi, may i know is using salted or unsalted butter? this recipe can make how many pcs?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-66645527587023994312012-04-12T23:11:36.386+08:002012-04-12T23:11:36.386+08:00Hi Mandy, before rolling out the dough, I placed ...Hi Mandy, before rolling out the dough, I placed it in the general fridge area for about an hour. After rolling out, I had to stick it back in the fridge again. You can put it in the freezer but you need to monitor the time. The whole idea of putting it back in the fridge is to get it to the right hardness to roll out and cut. If you over freeze, the dough will not be too hard and not be malleable. If you don't cool it down enough, the dough will be too mushy to work with. I actually ran back and forth between my fridge and work table when I was making this. Very tricky in a hot kitchen. Don't be discouraged. Try again.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-59723837932738620932012-04-12T23:11:34.338+08:002012-04-12T23:11:34.338+08:00Hi Mandy, before rolling out the dough, I placed ...Hi Mandy, before rolling out the dough, I placed it in the general fridge area for about an hour. After rolling out, I had to stick it back in the fridge again. You can put it in the freezer but you need to monitor the time. The whole idea of putting it back in the fridge is to get it to the right hardness to roll out and cut. If you over freeze, the dough will not be too hard and not be malleable. If you don't cool it down enough, the dough will be too mushy to work with. I actually ran back and forth between my fridge and work table when I was making this. Very tricky in a hot kitchen. Don't be discouraged. Try again.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-56064415397894781732012-04-11T16:38:31.133+08:002012-04-11T16:38:31.133+08:00hi shirley,
your chilling process is it putting t...hi shirley,<br /><br />your chilling process is it putting the dough into the freezer?? or only at the butter compartment?<br /><br />I have tried to make this but fail coz the oil dough are too hard (i put in freezer) to press when wrap with water dough. My water dough burst becoz of the oil dough..<br /><br />Help...<br /><br />Tx.. MandyMandy Khoohttps://www.blogger.com/profile/17446636028897076181noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-70773806751196633052012-03-17T10:58:08.492+08:002012-03-17T10:58:08.492+08:00Hi Mandy - Sorry I didn't get back to you earl...Hi Mandy - Sorry I didn't get back to you earlier. The molds I use are very small. About 5cm diameter across the widest part. You can any mold you want but I like to make my sweets small.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-82445808710460026342012-03-13T13:46:27.889+08:002012-03-13T13:46:27.889+08:00Hi Shirley,
May i also know that what is the size...Hi Shirley,<br /><br />May i also know that what is the size of the mould you are using? like Diameter x Depth?<br /><br />tx.. MandyMandy Khoohttps://www.blogger.com/profile/17446636028897076181noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-77695717982448281992012-03-12T12:10:48.092+08:002012-03-12T12:10:48.092+08:00Hi Mandy - indeed, bread flour is also called high...Hi Mandy - indeed, bread flour is also called high protein flour>Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-19052109299887377102012-03-12T00:38:15.999+08:002012-03-12T00:38:15.999+08:00Hi, I am Mandy. Just wanna confirm its your bread ...Hi, I am Mandy. Just wanna confirm its your bread flour also called high protein flour?<br /><br />Tx..Mandy Khoohttps://www.blogger.com/profile/17446636028897076181noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-6325471410769992322012-02-23T01:39:06.279+08:002012-02-23T01:39:06.279+08:00Hi, I'm Elvy. This is my first visit to your b...Hi, I'm Elvy. This is my first visit to your blog and I find it very nice! You've posted great food photos! Do you also love the enjoyment of taking pictures of delicious food? I'm an amateur myself, but I am always eager to learn, haha. Actually I'll be posting about egg tarts too by this end of week. I'd be glad if you could share something about food with me, and welcome to my simple blog: <a href="http://wmeatb.blogspot.com" rel="nofollow">click here</a>Elvyhttp://wmeatb.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-55939103550044709302011-12-07T13:38:47.574+08:002011-12-07T13:38:47.574+08:00Fendi - can you email me at kokken69blog@gmail.com...Fendi - can you email me at kokken69blog@gmail.com? I have a few questions to clarify with you. Thanks.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-15513121165932617392011-12-07T13:33:19.232+08:002011-12-07T13:33:19.232+08:00hi shirley
i did put plastic between top and botto...hi shirley<br />i did put plastic between top and bottom, and also chilled the dough for 3-4 hours. but still break when folding. i also modify the recipe using extra 50 g of cake flour to the pastry dough. yes it rolled ok but the taste became chewy and more puff pastry a like instead of flaky and buttery hk egg tart. my baker had done it over 5 times but still failed. any helps ? thank youfendinoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-55092443943453036692011-12-03T07:58:12.567+08:002011-12-03T07:58:12.567+08:00Hello Fendi- sorry I almost missed getting back to...Hello Fendi- sorry I almost missed getting back to you. The problem with this pastry is that it is too soft and oily. Did you chill it before rolling? It is impossible to do any thing with it if you do not chill it. Also, I will recommend that you roll them in between 2 plastic sheets... Otherwise you will have them get stuck to your rolling pin and table!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-7493727229384409442011-11-30T18:19:07.450+08:002011-11-30T18:19:07.450+08:00Hi shirley trying to roll out the pastry but its s...Hi shirley trying to roll out the pastry but its so difficult to roll and always burst. I am working in a non aircon room and had tried freezing the skin. Any help? Thanksfendihttps://www.blogger.com/profile/03406700532079381855noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-87608388109450451632011-11-30T18:12:36.659+08:002011-11-30T18:12:36.659+08:00Hi shierly i am anoob here. Im wondering how do u ...Hi shierly i am anoob here. Im wondering how do u roll the skin. I had difficulty rolling the egg tart as they always burst even after freezer. My kitchem is not air cond and its hot here. Any helps..? Thank ufendihttps://www.blogger.com/profile/03406700532079381855noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-21817983430116763172011-11-06T23:54:23.156+08:002011-11-06T23:54:23.156+08:00@Anonymous: You can try to refer to this site for ...@Anonymous: You can try to refer to this site for conversion....http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm<br /><br />Honestly, I have never believed in the US baking measurements especially for baking. A food scale is a great investment and will help you to produce more consistent results.... do consider to invest in one...Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-71229900770220158982011-11-06T16:37:37.794+08:002011-11-06T16:37:37.794+08:00Hey is it possible to convert this to cup/spoon me...Hey is it possible to convert this to cup/spoon measures? I don't have one of those little food scales =(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-10275713687393764032011-08-22T20:36:47.230+08:002011-08-22T20:36:47.230+08:00hi shirley, just posted flaky eggs tarts last nigh...hi shirley, just posted flaky eggs tarts last night but from a different recipe..thought you might be interested to have a look too.lenahttps://www.blogger.com/profile/16425536535768950935noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-63464738370949141002011-08-07T08:12:43.916+08:002011-08-07T08:12:43.916+08:00Hi TJ, it is correct. The dough is not like water ...Hi TJ, it is correct. The dough is not like water it turns sticky if you don't work fast enough. A few readers havevtried out the recipe and had been successful. Drop me an email if you have problems when you try this. I will see how I can help. This oil dough is even more difficult to handle than puff pastry.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-6862356852586512502011-08-07T02:01:58.996+08:002011-08-07T02:01:58.996+08:00The ratio oil dough doesn't seems right, the d...The ratio oil dough doesn't seems right, the dough is like water...Jaydenhttps://www.blogger.com/profile/03568727341172181506noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-18606945843775629052011-07-08T22:22:51.744+08:002011-07-08T22:22:51.744+08:00Hi, love ur blog very much. I did this last week u...Hi, love ur blog very much. I did this last week using another recipe. It turns out good too. Just wonder why the water dough of yours do not have oil content at all? Am interested to have a go with ur recipe. Thanks for sharing.Jane Chewhttps://www.blogger.com/profile/02594468292176941476noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-86971272989435292742011-07-08T21:40:12.758+08:002011-07-08T21:40:12.758+08:00hi, though i love to eat egg trats especially the ...hi, though i love to eat egg trats especially the flaky one like these, i dont think i have the skills yet to make these, really.Looking at the diagram, i think it's fine for me going from step 1 to 4 and beyond that, i can imagine the rolling and folding is going to more tougher and cooking the custard is even more tricky, nevertheless i do hope to try making these flaky tarts one day.lenahttps://www.blogger.com/profile/16425536535768950935noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-16678665861317730422011-07-05T20:11:01.929+08:002011-07-05T20:11:01.929+08:00Kudos for giving these a try. Perhaps I should, to...Kudos for giving these a try. Perhaps I should, too, now that we are having cold weather! <br /><br />Thanks for the detailed instruction Shirley.Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-53104650425997533132011-07-05T16:03:46.275+08:002011-07-05T16:03:46.275+08:00Kudos for trying, these look amazing even if you d...Kudos for trying, these look amazing even if you didn't get the layers. These are one of the first things I eat when I have yum cha in Penang.Sasahttp://sasasunakku.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-72711859762101077542011-07-05T14:23:29.826+08:002011-07-05T14:23:29.826+08:00LOL!
Do u know i've been thinking of baking t...LOL!<br /><br />Do u know i've been thinking of baking these babies one of these days?!?! Great minds think alike eh? :)maameemoomoo - a ½ food bloghttp://www.maameemoomoo.comnoreply@blogger.com