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....
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....
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.
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:
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:
Only problem is twelve is too many, I need to drop by a friend's and share lest I eat them all myself.