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Addicted to Egg Tarts! What about you?

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  1. #21

    I had a great pork bun (although I've nothing to compare it to) with lightly crispy exterior at this place.

    Just back from the shop and will give tarts a go on my own! Photos to follow....

    shri likes this.

  2. #22
    Quote Originally Posted by Terreneuve:
    I had a great pork bun (although I've nothing to compare it to) with lightly crispy exterior at this place.

    Just back from the shop and will give tarts a go on my own! Photos to follow....
    So Terreneuve, you are currently... in HK?!

    I thought your other posts imply??

  3. #23

    Exclamation

    Quote Originally Posted by locust.fund:
    So Terreneuve, you are currently... in HK?!

    I thought your other posts imply??
    No, not yet, submitting visa application this week! I had that pork bun back in April during my week stay for an interview in HK.

    I did whip up some acceptable egg tarts, motley but delicious. I messed up the measurements for cutting the dough and had to re-roll it out so shells were inconsistent (so much for drag and drop recipe). I also used butter puff pastry sheets, but if I made them again I'd use the phyllo dough and melted butter instead.
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    During the bake I opened the door slightly , as one recipe suggested, so the tarts don't pop but when I took them out I thought they were off, looked more like egg-mushrooms:
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    However after putting them on a plate and letting them cool they took on their proper shape and got that nice glossy surface with the little tiny pool of yellow on top:Name:  endresult.jpg
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    Only problem is twelve is too many, I need to drop by a friend's and share lest I eat them all myself.
    GeoTommy likes this.