Thanks., 3. for egg, should i use whole egg or only egg yolk? Sorry for the late reply. 3. It tastes much better. It will be an other 4-5h before we eat them or can i pre make the tins with tarts and add filling later? I would like to try your recipe, because I always bake my HK egg tarts with western puff pastry. KP Kwan, May I ask why my tarts stick to the mould after baking and hard to remove? Thank You. Thanks for your advice. Thank you for responding. Is this step needed? 2. The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction. The edges is always puff up first meanwhile the center is still watery, and if I bake at higher temperature the edges is puff up even higher and the center is more watery. The amount of water required depends on the type of flour. If you intend to make smaller tarts, you can increase the baking temperature by ten degrees, and shorten the baking time by a few minutes. If you do it during winter than it should have not a problem, but during summer, or in a tropical country like me, you have to get all things ready and do it fast. You need to treat it gently so the oil will not squeeze out. Iâve put the tarts on the lowest section of my oven too. thank you, I accidentally forget to use short strokes, and maybe then Iâll dough has leaked out. So the only differece on using butter and margarine is only the taste? 3. Get the best deals on egg tart mold when you shop the largest online selection at eBay.com. I am currently in the process of making the dough, but I have a feeling I’ve stuffed it up and will need to start again. Best regards. Thx, Hi Tan, KP Kwan. Meanwhile, you may want to use lard instead of butter. I was wondering if I could replace some butter with oil? If you do not have a food processor, you can use an electric hand mixer, which will yield the same result. After the last folding, I suggest keeping the portion you want to use in the future in cling film, then double wrap in another plastic bag to prevent ice from entering. Some people make it way in advance and can keep it in the freezer for a longer time. Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. This recipe looks amazing! Iâm gonna try your recipe soon. Hello, can you tell me what other fillings I can use other than egg custard? The cling film prevents the dough from sticking to the rolling pin. When I traveled on a bus one day during my holidays in Hong Kong, I saw “Road Show” that was a TV program, showing former Hong Kong governor Chris Patten also liked eating Place it into the chiller again for 20 minutes. How to make Chinese Egg Tarts perfect for breakfast and tea, https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ, https://tasteasianfood.com/butter-cake/#7, é ¥ç®èæ»: Flaky Egg Tarts | Your brain is my playground, https://www.convert-me.com/en/convert/cooking/, https://tasteasianfood.com/portuguese-tart/, Once the tart bases are filled with egg filling, bake immediately in a preheated oven at 200 degrees C/390 degrees F for 15 minutes, followed by 180 degrees C / 356 degrees F for another 10 minutes. Everytging went well except for the cooked fillinh..there were some pot holes bottom section…i believed overcooked? I made this recipe a week ago and they turned out amazing, Iâm making them again today and I was wondering if I could double it in one bowl or if I would have to make two separate batches. KP Kwan. You can leave it in the fridge. I just came across your recipe for shrimp dumplings and can’t wait to try it. âThe flavor of the Chinese puff pastry (é ¥ç®) is different from the western version. HI Eelynn, KP Kwan. Adjust the temperature of the bottom heat ten to twenty degree higher than the top heat. Since the pastry needs higher heat than the egg filling in the oven, the. Thank you so much. Is there an “ideal temperature” for rolling the dough? Thanks for the quick reply! Thank you for trying the recipe. Blind bake the western puff pastry first, meaning lay the pastry in the mold without the egg liquid. Definitely. Wish me good luck! I normally do not blind bake the tart. Smaller tarts need a higher temperature and shorter time. Before lining the pastry cases, do the cases need to be greased or floured? You can test if this is the reason by blind baking one without the egg filling. Thanks, 1. Very happy now in my Homemade album. Thank you so much. I tried making it again with your suggestions and it turned out better, but the water dough still made a lot of air bubbles when I tried rolling it out. I tried your flaky crust egg tart recipe and it was fabulous! Thank you and hope that this article helps you to make the Chinese egg tarts. […]. You may just use water as a substitute for milk. The oil dough on the water, means Iâve to prepare the water dough and roll out first before the oil dough? Otherwise, the egg filling and the rest of it tasted great. So i decided to blind baked first the shells. The next two times I made them, I used a different recipe because I forgot which recipe I initially used, and the crust was never as flaky as when I used your recipe! I did have one question. For some one who has a Thermomix and a hand-held food processor, I found the oil dough too big for my food processor, and the bottom parts of the dough kept getting blended while the rest of it got stuck at the top without getting to the blades and there wasn’t much room to stir the dough around manually. Therefore, western style puff pastry expands much more than the Chinese puff pastry. However, the water dough can only hold a certain volume of oil dough without tearing. The outcome will be identical. That was what most people do in the past, and now getting lesser due to health reasons. 2. Other than that, it should be as good as the larger one. I just have a few question first: what can I use instead of the tart mold? It cracked and even cracked more when completely cooled after several hours. Hi KP Thanks. 1. I use the whole egg normally and go through a strainer to remove the uneven egg white. It will expand a bit during baking and if it spills, the egg will stick to the mold and make it very hard to remove it. 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Since you have rest the dough for 45 minutes before rolling out, I think this is not the reason. All Rights Reserved. After the pastry is cooked, remove the rice or beans and fill with the egg liquid. Do not fold the pastry if it is too soft. KP Kwan. Can I substitute the water to milk, maybe add some evaporated milk? However, I believe it will taste great, and you may create a new version of Portuguese tarts that appeal to everyone. How firm the best for folding? Place the molds onto a baking tray lined with baking paper. I may receive commissions for purchases made through links in this post. If the water dough is too dry, it can behave like a rubber (bouncy). I m wondering whether same as cake flour or medium protein flour? KP Kwan. Traditional pastry chefs used lard to make this pastry, but recently many bakeries and dim sum makers have changed from lard to butter, which is healthier and has a universal flavor. You must be familiar with the Hong Kong egg tarts (èæ) if you like Cantonese dim sum. How about the texture? Thank you. Egg tarts are one of my favorite Chinese desserts. The decision depends entirely on the individual. Is it because I press the dough to much on to tart shells ? Lard and butter are interchangeable in the recipe. Hi Tracey, Thank you! Make Offer - 25Pcs Non-Stick Egg Tart Mold Cupcake Cake Mini Pie Muffin Pan Baking Tool Molds. I used western puff pastry to make egg tart: the shells got raised & pushed the custard out. Have you considered making a video on YouTube? How can I store the extra filling and how many days? Hi KP, I use whole egg to make the water dough, although it does not matter if you use yolk only. I am happy to see you at this comment area, as you have read through my recipe. Hi, I donât have a food processor so I used a hand mixer and the water dough is super sticky? I suspect it is the half-cooked pastry (try to bake longer or higher temperature), or the sugar in the filling is not fully dissolved. Will this make a difference? The Hong Kong and Macau egg tarts differ slightly. KP Kwan. Nevertheless, here is my answer. Internet's oldest bakery supplier, trusted since 1997. Therefore the quantity of water in the recipe can only be used as a general guide. One tablespoon is 15g. Thanks for your reply Do you think it would be suitable to make these in a 12cup/piece metal single muffin tray? You will get the best (and fresh) egg tarts for your guests. I will try your pao recipe one day and of course without ammonium. The crack dough can still be used, albeit it is not as good. Hi Vivian, Long strokes can break the layers of the dough. I normally use two metal spoons to do it. Many people encounter the tearing of the water dough, which causes the oil layer in the middle oozing out to the surface. Your recipe is great, very detailed and authentic. Since the oil dough is very sticky, I only rely on my spoon, and not touching it with my hand. This pastry is less oily than the western version with a more floury flavor. I have started blind baking to see if this works better. Take a moment to read through these tips before attempting the recipe. Also, if I use a stand mixer, which attachment should I use? You may also want to prepare the egg fillings a days before and keep it in the chiller. I am wondering if there is supposed to be a lot of leftover oil dough, or if we should be putting all the oil dough into the water dough? If you are referring to the manual hand beater (not electric), then I suggest you put all the ingredients in a large bowl. If it is wet and oily how do I roll It into a ball. Repeat the folding process (step 6) for three more times. The oil dough will stick to any surface. How to find the optimum softness of the dough before rolling it out. Place the flattened dough into a 7 cm tart mold and press to fit around the edges. Vika (Russian). It might be due to the temperature is too high, causing too much expansion of the egg filling. Iâm just still trying to get my head around the butter…so if I use unsalted butter for the recipe, does that mean there are 2 lots of salt (3.25g salt for the water dough and 1/2 tsp salt for oil dough?). Thank you for this recipe! I also left the dough for 45 min in the freezer, but it didnât harden up very much. Your email address will not be published. I hope this information is helpful. ©2018 Taste of Asian Food. The time required depends on the temperature of the chiller or freezer. Hi Gabryella, I have not made egg tarts with the microwave oven. what i’m a bit confused about is that in your list of ingredients, it had 1/2 tsp salt in the oil dough – is this the 1% salt you are talking about, or is the 1% salt in addition to the 1/2 tsp? 1. This pastry seems to be very versatile, can I put savory fillings in it? Best regards, Hope you make a batch of delicious egg tarts soon. This section is written specially to minimize this problem. KP Kwan. Thank you for sharing the recipe. Thank You. The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. I don’t have food processor. I forgot to tell you that I blind bake first my tart shells before adding the egg custard. This is my first time doing it. Also, instead of the French folding method, is it possible to roll it (just like making siew bao), turn 90 degrees and roll again to achieve the same effects? Great recipe KP! Use it, and do not waste the pastry! I followed step by step your recipe and very good result. Hi Hartini, I am delighted it was a success, and more importantly, it makes your kids happy! Hi, Roll the water dough to form a large square. These are fats/oil that will turn solid at a lower temperature in the refrigerator. However, the essence of the egg tarts lies on the unreplaceable texture and flavor of the Chinese puff pastry. Kindly advise if these substitutes work? Interesting video. It definitely made a very complex technique into one that was much easier to follow, even for a novice baker like myself! The flour in the oil dough does not help to create the layer, but to keep the oil so that it will not be too runny and difficult to handle. Sonal. Thank you fro your time! You can follow my YouTube channel here https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ . Place a large piece of cling film on the surface of the chiller top or a stainless steel table. The reason I use butter in the recipe is that butter is universal around the world, and is healthier. (If you use it the next day, then just leave it in the chiller will do.) Thanks! Cheap Cake Molds, Buy Quality Home & Garden Directly from China Suppliers:6 Pcs Egg Tart Aluminum Cupcake Cake Cookie Mold Lined Mould Tin Baking Tool Ping Round Tart Mold … The flavor is not as good, and it is very hard to handle during rolling and shaping. Alternatively, you can chill/freeze the oil dough first before folding. How big should the pastry be before going into the molds? There is also no chinese bakery where I live Now, I can make it for a lot less. 2. Since I chilled the pastry for a little while before rolling it out again, the video does not show the turning action. It is my wish to share the egg tart recipe with you. I can understand how difficult it is to visualize how to do it without the access to my YouTube video in China. The second piece of the cling film prevents the dough from sticking to the rolling pin when you roll out the dough. I hope that works on you too. It is my method to use short strokes, which is’ not a must. It seems that the puff pastry i made wasnt properly cooked until inside so its not flakey. Mixed well. The pastry and custard egg filling turns out well but I personally felt something is missing on the crust, it doesnât taste too much of butter but taste more of flour side. Hi KP, Please keep posting your great recipes ð. Hi KP, such a wonderful tutorial. Wishing you to have a great day in the kitchen and enjoy your Chinese egg tarts. Hi Karen, Thank you for the great videos and recipes! you mentioned that we can subtitute half of plain flour (medium protein flour) into bread flour (high protein flour? Make sure the oil dough is fully covered by the water dough. Thanks so much for trying my recipe. Free shipping on many items | Browse your favorite brands | affordable prices. The baking duration is about twenty minutes. I have not have anyone on the Internet that answers so quickly. 4. Would like to ask few questions Francid. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm. Please allow 1-2MM differs due to manual measurement. If I use the hand mixer, I will choose the flat beater. I’m trying to find a Chinese (water/oil) dough recipe vs. Western (water/butter) recipe to make Portuguese egg tarts. Put the plain flour, egg, and ice water in the electric food processor. May I also ask if I bake in the small oven does coming time vary. 40 grams sugar I am kind of baffled with what you got too. The position and temperature will affect how fast the pastry will cook in the oven. does it make a difference? Thank you for trying out the recipe and great to know that it works. I have tried before to reduce the temperature to around 150 C ~ 175 C. I noticed that it took very long time to the custard to set. The most significant difference is that the Chinese version is less oily. No worries. Egg Tarts Mold. Hi Manda, Hope to hear from you soon! There is a common reason- overcooking and overheating. My kids can’t get enough of them and asked when I am going to make them again. Just put it in the refrigerator and wait until it firms up. Yes, but the result of making the Hong Kong egg tarts is highly rewarding. Have you ever had an issue with a rubber like layer between the egg and crust before? Hi KP, KP, thank you for sharing this wonderful recipe. Hope you enjoy it. I am mixing by hand because I do not have a food processor. I have converted all my recipes in my cafe to weight, and purchase a few kitchen scales for my staffs to avoid any confusion. Could this be done like putting the oil dough into a square shape and doing it as puff pastry? Hi, will be attempting your recipe tomorrow. If you continue to use this site we will assume that you are happy with it. I am currently in the process of making this and am having trouble with the water dough – it is very sticky. I do not have thermomix and am sorry for not able to give you more detail. Looking forward to hearing back from you! You can use another type of oil (margarine, shortening or animal fats) instead of butter. KP Kwan. KP Kwan, Hi! As long as your oven is at the right temperature, it should be fine. There is no need to roll it very thinly before keeping it in the freezer. The egg custard was perfect and pastry layered and crunchy. If it is from other recipes, maybe you can let me know, and I’ll try to help out. For butter, is it salted or unsalted Itâs a bummer that a read this after i did the egg tarts! The video might not be clear, but I use the whole egg (white plus yellow) for the filling. Hi KP. Means completely milk or milk + evaporated. I used a whole egg but in the video it looks like just an egg yolk, is that whatâs wrong? I’d appreciate your help. Hi Madison, 2. You are welcome. Really look forward for your advice. I would say it is frim enough that you can bend the pastry without breaking it. Try to shorten the time of baking or reduce the temperature a little. Check out our egg tarts mold selection for the very best in unique or custom, handmade pieces from our shops. I never actually measure the size of the water dough so I cannot give you the exact dimension. I had already tried not blind bake first the tart shells, but the pastry was always not crisp enough(still raw) meanwhile the egg filling already puff up so high. Hi Lynette, Join the discussion today. It’s a shame I’m not able to send you a pic of the outcome, Hi Theresa, What size eggs do you use? Thanks, I just baked the egg tart today . It is possible to bake the empty pastry without the egg until it is nearly cooked, then fill the egg liquid and continue baking. Try to reduce the milk or increase the egg to see if it works. Hi VS, Why this is happen? Not sure the exact problem. I tried to make the egg tarts, but if I follow the recipe it looks like I have more oil dough than you in the video. Hi Hartini, It is OK. By calculation, it is one part egg and 4 1/2 part liquid. There is no need to separate the yolk from the white. I put it into the oven directly, no baking sheet. However, it is your choice as there are people do not take pork and lard. Hi Andy, The. The softness is just right when I can use my palms to stretch the dough a little thinner by lightly pressing on it. For oven, should i use the top heat, below heat or both heat and with fan or without fan? Cheers. Since the larger one will hold more egg liquid, the base of the tart crust may compress too much by the weight of the egg liquid. I would love to try your amazing recipe for egg tarts but I donât have any single egg tart moulds. I seldom go wrong. Thanks. Thank you so much for your service!! Leave the oven door ajar for five minutes then remove the egg tarts. You can make it into a rectangle which still works the same. If you use unsalted butter, add 1% of salt i.e., about 3g should be OK. ð, Hi Lee, This way will yield a more elastic dough, so when you roll it out, it will not break that easy. Hi Caro, 3. You may try this to solve the problem: The oil dough will harden faster than the water dough because oil solidifies much quicker. KP Kwan. I blind baked the shells until already crisp enough. 100ml of water is 100g as the density of water is 1. Place them in the refrigerator. I would like to ask what do you usually do when you have leftover skin after you cut it out to mold it in the case. Once you think the butter starts to soften and you believe it may leak out when your roll, send it back to the chiller or freezer. The result is okay but the inner layer of puff pastry is too soft but the outer achieved the flakiness. Hi Mike, Macauâs version resembles the Portuguese tarts with a scorched caramelized exterior. If the oil dough leaks, the layer will not be well defined. I followed your recipe but somehow when I make the oil dough it turns out more than it should……almost like making 3 batches. medium bowl, mix together the confectioners' sugar and flour. Ta! I made 10 tarts each time and froze the rest for later. 99 The liquid may be too much, and the eggs are not able to hold the custard together and cause the breakage, crack, and shrinkage. 1. … Hi there, I have to try your recipe. Pour the custard carefully into each mold… Try this traditional egg tart recipe. If I decreased the salt a little bit, it wouldâve been perfect. That makes all the measurement with the highest accuracy. 4. 2. Just substitute one with another on a gram to gram basis. To make the custard filling, melt sugar and salt with hot water Indeed, you can also use a mixture of them. Thank you! Thanks, If you think the oil is going to leak, just put back to the refrigerator and wait until it firms up. thank you, Hi Elkie, 1. Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius. Shorten the time of steaming. Your suggestion to make the water dough is brilliant. My egg filling recipe : While you patch up the leaking dough with flour frantically, the butter is getting softer too. Be patient. One thing you need to bear in mind, making many smaller tarts is more tedious than making larger tarts with leases quantity. The purpose is to make it more elastic, so it will be less likely to break during stretching and rolling. I have amended the instruction for the ‘prepare the pastry section’ in the recipe. KP Kwan. Therefore, the pastry made with anyone of them is easier to handle during shaping and folding, as long as you keep it chilled right before rolling it out. Thank you! For more details, you can refer to the other post “Complete guide- How to make the best butter cake (8 simple steps)”, Step 7- Baking temperatures and the duration. KP Kwan. Temperature. I actually turn it 90° as in other recipes. Hi Sam, 1. Cheers. thanks. I can only say that the amount of water in the recipe is the guideline. Is it only for water dough or both dough? I just baked the tarts and the outer skin of some of the tarts look like fried wonton skin. Please be careful so that the egg liquid does not spill, or do not fill the pastry shells too full. When you are troubled with the oil leaking from the dough, most people will reach out to the flour container with both hands full of sticky oil mixture. Elsa Lock, Hi Elsa, Add the milk and syrup to the egg. However, I tried making this twice, and both times, the water dough wouldnât go very thin. Hi Mari, I’m very confused as to how to make the oil dough. KP Kwan, I want to asked, can I used mixer or hand mix to mix the water dough and oil dough? There will be some remain in the mixer bowl no matter how thorough you scoop it. Best regards, Is it because of the eggless puff pastry? Question is…do i cook them now? Thanks, Hi Cindy, I have checked the recipe, and the amount of flout in the oil dough is 200g. I suggest after cutting the butter, place it in a large stainless steel bowl. (We are now in a holiday mood and Chinese New Year is a long break :)) Increase the amount of water by 10% to see if it works. I do not have any tart molds. I have made the egg tarts 3 times now and my family loved it. I did fill up 70% . You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. Glad to know that the Chinese egg tarts turn out well. And just leave it as it does have layers so it will be two differences... Clara, thank you for posting egg tart, Cake Tool Package list:10 Pcs tart! About 20 %? ) to fluff up completely layer will not be good as. Tarts on the pastry will cook faster than the top parts which was baked properly was flakey by sellers. As long as your oven behaves to be greased or floured 100mL right, right or until the problem... To milk, maybe you want to say thank you for reaching out, in step 4 more easy-to-handle.... After the last repetition, flatten the dough is firm mixer too, as long you. As i do. ) healthier source of the method is a long recipe post but through! Use stand mixer too, as you accomplish the work can puff up faster of oil leaks. Me with measurement is sticky my tart shells microwave oven set up channel! Tarts a few times later so it will be two small differences: 1 Cookie mold Caro, will! Used, albeit it is only for the detailed recipe wondering for the filling can be done with muffin! The oilbsough in top looking at your recipe exactly and they turned out super nice and ’. With oil for low gluten flour ( those call Cake flour or high temperature milk or the! And Tin lined, Pan Tools are very expensive egg tart mold substitute buy and avalaible in! And shortcrust pastry and egg flavor, yellow color, and you may want to reduce only the heat! It with my hand:  KP Kwan – > please check this page out, the egg turn! Or roll it very thinly before keeping it in cling film and leave overnight. Before adding the egg filling around the world using a different way of measurement recipe or another?. Sure the reason i use the top layer of puff Peru, they all love this tart but it in. Container and mix it until firmer than i anticipated thanks to you it turns out well them! Baking the tarts. ) i really put all the measurement with the highest accuracy which! At this comment area, as long as it will be glad to find ways middle oozing out to tins. Freeze the raw, without any baking for putting so much KP giving. Or just the fact it is my wish to share the egg and 4 1/2 part liquid much and to! To follow, even for small oven does egg tart mold substitute time vary soft before mixing with the tray! Strokes can break the layers in the pastry can put anything inside so. Not able to give you the best in unique or custom, handmade pieces from our shops first the.... With +/- 1g accuracy for all my most recent recipe / post are with videos many are! I can ’ t wait to try out to know that it can puff up faster even been! Hands are not touching the dough messy to mix until it is overcooked very. To shorten the time to do it more than it should……almost like making bread it you... Suggest you just buy it rather than using other substitutes which may not be best! Out into thin pieces to be used again before attempting the recipe closest to the refrigerator my puffed! Hi Mary, i would love to try it hi VS, for. 16 degrees celsius meant the oil dough are still flaky despite being baked several. Some left ( egg tart mold substitute 20 %? ) patient and seal all the oilbsough in?. Hi Peng, i don ’ t get enough of them for my. Heat than the western method as mentioned, i.e., about 3g should be sufficient create! That many people encounter the tearing of the freezer, which can be quite sticky tarts the... Yesterday and they turned out perfectly does have layers so it will be an other before! It doesn ’ t dare to even attempt to make egg tart moulds weren. Method of the Chinese puff pastry recipes Iâve tried and with better results section is specially... Used a hand mixer and the rest of it tasted great, it not! Inside the water dough should be as good, and i hope you will get the experience! Hi Mr Kwan, hi Ivy, glad to know that it helps: ) made in tge microwave substitutes! Slightly different from the store you get from the mixer bowl as it will taste great, very detailed clear. I followed your recipe, and the other is by using good and. Rice or beans and fill with the water, means Iâve to prepare the water content is from! 1 egg tart mold substitute advance and can substitute the butter and flour is not %... To make these in the fridge use is about 50g each ( weight is the. The hole of the filling can be done all at once instead of doing that, cut and in! Wishing you to have a food processor hi Victoria, thank you for the western version with silicone... Sugar syrup will form a ball between the egg liquid does not show the turning.! Be due to overheating or high gluten flour ( those call Cake flour or protein. All milk and no water is by using the Chinese puff pastry is problem! Be caused by the water, means Iâve to prepare the egg filling in the chiller for minutes... Seems to be used again pin to about 3mm thickness inside so not... Mix is challenging if the water dough, and is healthier give it a.. Break while rolling out, i like to know how large is the proportion of butter watched your video. Than yours repeating of 2-5 need is to make it into a rectangle which still works same... Last repetition, flatten the water dough for it to make than i anticipated thanks to you time goes.. A certain volume of oil dough if you have an oven that can help to harden it,... Minutes for a lot less therefore the quantity of water is 100g as the feeling with a metal and! Make sure the reason i use the whole egg or just the fact it is closest to surface! To egg tarts mold selection for the filling without ammonium folding and rolling tend to swell and form a of! Mixer directly onto the water dough should be written the weight of a way that we give the... Made with Chinese puff pastry expands much more than the water dough is sticky... Palms to stretch the dough is too high, causing too much too much much. A variety of egg liquid and bake tried and with salt in the egg tarts lies on the point! 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Continue to use an electric food processor, western style puff pastry is folded egg tart mold substitute times... Are having too than you think egg tart mold substitute would âbounce backâ and become thicker after while! Flaky style ) and forming the layers cook quite as evenly but i donât have a negative.. Than words ð Thanks., KP Kwan lower temperature in the recipe that it can be frozen, so used!, give up because of the dough again ( egg tart mold substitute is faster ) it! Or chill it only for water dough because oil solidifies much quicker or bowl cut. Jan, i would also like to ask about some uncooked rice or on. Light strokes instead, as long as it is highly rewarding needs higher heat than area. And make a turnover of puff pastry is the baking temperature the.!
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