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06/13/2005
Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim sum! Subsequently starting the crust, I realized I didn't have any evaporated milk, and so I substituted instant skim milk pulverisation reconstituted in water (we don't go on milk around the firm). Information technology still turned out smashing! The custard is perfect - just like the ones from Chinatown! Next time, I'll reduce the sugar in the crust considering it reminded me of a sugar cookie. I likewise used a mini muffin tin because I didnt' have whatsoever tart shells. I would recommend rolling the dough into balls and rolling them out with a rolling pivot because the crust was uneven and a trivial too thick in some of them. I would also lower the oven temperature next time because the chaff was brown before the custard was set, though information technology may exist because I used the mini muffin tin. The house smelled wonderful while these were baking!
12/26/2006
These are absolutely succulent! I hesitated after seeing the mix reviews simply decided to go ahead anyway.The recipe is easy to follow, and yeah, the tarts taste similar bought-from-store. I've reduced the carbohydrate for the dough to 90gm and 100 gm for the custard equally I do not like them too sweet. And yes, there is likewise much custard for the dough - yous'll need 1.5 times of the dough to use up the custard. I've substituted evaporated milk with fresh milk and they still plow out dandy. I've tried replacing butter with margarine and regretted it - the tarts were banal. So simply stick to butter. Will definitely make this once again. My dad and husband were totally impressed! Cheers for the recipe :}
02/12/2006
the egg custard was good, gustation just similar the ones from the chinese bakery store. all the same, the pastry is somewhat flat - suggest using block flour instead of plain flour for added fluffiness.
06/24/2008
I halved the recipe. There was indeed too much custard for the corporeality of dough. I derived 10 medium sized tarts from this recipe, though the leftover custard could have filled 5 more tart shells. I broiled the tarts in ii batches, the first batch was baked at 200 degrees celsius for 13 minutes. The tart shells came out perfect and gold, but the custard was overcooked on the top- in that location was a thick gel-similar layer instead of wobbly custard goodness. I baked my second batch at 190 degrees celsius for 17 minutes; they turned out fantastically!
07/17/2007
I tried using this recipe simply face up some issues from the start when I went to purchase the INGREDIENTS. I couldn't find CONFECTIONER'Due south SUGAR OR ALL-PURPOSE FLOUR. Perhaps it's considering the ingredients are dissimilar here. I had to use Self Raising Flour which didn't turn out the way information technology should, like the picture. I also have enough of eggs left from the ix eggs that were beaten. I thought information technology would exist piece of cake simply it wasn't as easy as I thought. Could you tell me if its ok to utilize Cocky RAISING FLOUR and should I purchase foil styled baking cases? As I constitute the paper baking cases weren't as good as the egg pours out of the tart. The tart also raise to high that it burns and then fast at the top but that'southward because I've been using Cocky RAISING FLOUR because I couldn't find ALL-PURPOSE FLOUR. Anyway, I hope you tin aid as I dear Chinese Egg Tarts and desire to learn how to make it so I can share with my friends and family unit. It price 80p each for a Chinese Egg Tart hither in Scotland and that's very expensive.
08/xiii/2006
My family loved it! The filling was perfect. Except information technology was just a tad too sweet, i would use a different crust (no sugar added preferably) Just like from the bakeries and shops! would make once again for sure. btw, i used a fork and made marks along the edges of the crust for a pretty outcome.
06/18/2005
The custard tasted okay and the chaff is more like a sugar cookie. It'd be expert just as a regular custard tart (maybe a nine inch tart pan), and not Hong Kong Manner. The Hong Kong egg tarts I've had in SF and in Hong Kong e'er had a puff pastry kind of crust, and then next time I'll apply puff pastry. I used a muffin (12), mini muffin (24), and 2 four-inch tart pans and yet had enough dough to make more. In that location was also a lot of the filling left perchance about 2 cups. I had to use almost an actress stick of butter for the dough to hold together, and instead of using a fork I used a pastry blender. It'd probably be easier to use a nutrient processor. My get-go batch the crust browned too much before the custard was set, so I lowered the temp and broiled until the middle jiggled, then took it out of the oven. The middle of the tart should be more than like a flan. I thought information technology tasted a bit eggy, I might just use less eggs next fourth dimension.
02/27/2008
I used the shop bought frozen tart shells (in the section where the frozen pie crusts are), which makes this recipe easy and quick to make. I gave it four stars only considering I accept all the same to make the shell myself and the store bought ones doesn't match the egg filling as well. This recipe yields 24 of the store bought frozen tart shells.
07/12/2007
This recipe was a failure considering the temperature was way as well high...my eggs were overcooked and chewy. I was so disappointed.
03/31/2008
Great recipe!!! Taste but similar habitation!!!! I made it for my dad and he said the crust should be thicker than information technology will taste just like the tea house he used to go to in Hong Kong
06/10/2010
Great recipe for the custard. For the crust I used a butter pastry tart crust recipe instead: 1 1/2 sifted all purpose flour i/8 tsp salt ane/2 cup butter 1 egg yolk 2-3 tbsp common cold h2o. Cut the butter into the flour and salt, then mix iwth the egg yolk. Gradually add water, then shape into a ball, roll out, and fit into tart pan. Very easy and much, much ameliorate chaff.
10/24/2009
here are some changes that I did: instead of ix eggs, I did half dozen Large eggs and 3 egg yolks as for the crust, I used my Grandma Kwongs recipes: 1.2C Four 1/2C margarine i/2tsp table salt 1 egg yolk mis first three ingrediants till mealy so add yolk and combine till forms soft dough...printing into tart molds
12/01/2008
I was not impressed at all with the crust - but the filling tasted as proficient as the bakery shops in San Francisco! I used Trader Joe'southward puffed pastry as the crust and it tasted fantastic (it was quicker to utilize, also!) Highly recommended recipe, although would substitute the crust
02/26/2012
This recipe has the right ingredients, only the proportions are way off. I already know how to make egg tarts, so I just wanted to run across what this creates. This came out worse than I expected. Crust was more like a cookie, and the custard lacks any taste (other than the sense of taste of egg). Just to warn anybody: information technology's obvious this recipe uses too many eggs in the custard (ix eggs!! while you only use 1.5 cups of h2o and 1 cup of evap. milk?).the amount of custard left over was more than than ii.v cups.
08/08/2006
The crust is just fine for me and the sweetness of the custard is only right. Sure will make again.
01/27/2006
Most men donot bake, just I decided to try this recipe. The filling yielded twice the amount needed. The recipe for the dough is wrong unless I missed something. It calls for ane egg beaten to i loving cup confectioners' sugar & 3 cups all-purpose flour. That did not brand dough. What did I practice wrong?
02/22/2008
I take had egg tarts both in San Francisco and here in Portland, OR. These compare very well, though to be honest, I am only comparing the filling. I was lazy and used prepared pie chaff, as I was making them in mini muffin tins for a Chinese New Year potluck and needed a bunch (I would have finished with over 6 dozen had the dog not eaten some). The filling is a shade sweeter than the eatery's tarts, just that's ok with me. FYI, apply 4 pie crusts for the corporeality of filling shown. I similar a high filling to crust ratio, so I rolled the crusts out a couple of inches to make them a little thinner. I had success with both the "roll information technology in a ball and press it in the tin" technique and the "coil information technology out and cutting it with a beige cutter" technique. The beige cutter I take is fluted, so information technology made for pretty edges. I used a ii 1/2" cutter for the mini muffin tins, and baked 12 minutes at 425 degrees F. I also tried some of the pre-baked phyllo shells, simply I did not like that the filling ran downwardly under them. Husband liked those best, though!
03/26/2009
These turned out very good. I but used a muffin pan. I did accept a piddling more than egg mixture left over. Only not that much. I cooked on the high oestrus as stated, then turned my oven off to permit the custard set for about ten or xv min. I've never had egg tarts before then I idea the whole thing turned out very nicely. You diffently can sense of taste egg.
04/eighteen/2010
I only made the filling because I adopt using a crust recipe that includes lard which makes for a more flaky crust. I had previously tried another egg custard recipe where presentation wise the crust and filling looked exactly like the ones in the bakeries. The gustatory modality of the filling wasn't as tender as I would like information technology so I thought I would try this recipe. I was disappointed considering this filling was worse than the other recipe. Information technology was likewise potent and eggy. I had baked the custard at start for 10 mins at 450F and then lowered it to 350 for boosted time and the custard puffed up way too much and then collapsed when I took it out of the oven. A food practiced online said baking egg custards at too high a temperature will cause the filling to bubble upwards and flare-up then next time I'thousand going to stick to the other recipe that calls for baking at 325F for 35 mins.
11/17/2006
The custard was dead on! The crust, definitely more dense and buttery like a cookie crust than the flaky, crusty peak, moist vanquish of the bakery/restaurant. More work than i expected however. If you care about the presentation at all, making each individual crust does take a lot of time and care to roll and flatten. Tasty enough that i'd try making information technology over again, just i would definitely make the assurance no larger than 1 inch in size, then flatten each with a rolling pin so that the crust is de-emphasized and the taste of the custard comes out more. Tried making it a second time. Used Prepackaged Pillsboury pie crust. Used a drinking glass flipped upside downwards to cut out perfectly shaped round doughs and placed them directly into muffin trays. Make sure to employ nonstick spray. The crust was flaky, and light, simply like in a Chinese baker. Because the crust bakes much faster, be careful not to bake too long, nonetheless. I overbaked them at 15 minutes, and i'grand thinking x-12 minutes would be appropriate. The chaff came out much better this way, and it took A LOT less prep time.
05/24/2011
The egg custard filling is excellent!! I used it to fill some pre-crisped wonton shells & they were really good & fast. Deplorable I didn't try the shortbread chaff this fourth dimension--next time....
03/04/2006
Of course most chiefly, the filling is quite authentic and was perfect every bit directed. The pastry recipe makes a firm butter shell. I concluded up having to add together an extra tablespoon of margarine.
03/xx/2006
The custard was perfect...not besides sweet like the way I like it, even so, the pastry was a footling tough. Me and my boyfriend put less dough and more butter simply the pastry was still tough (although the actress butter did give it a very nice season!) I decreased the temperature to 375 F and if the crust begins to brown besides quickly, I suggest loosely wrapping aluminum foil over the tarts to prevent the chaff from overbrowning. According to other reviewers, the dough was also too sweet and then I decreased the confectioner'due south sugar from one cup to 3/4 cup, which still made it sweet enough. The recipe also produced too much custard mixture (which I didn't mind) so I merely put the excess custard in 3 ramekins and broiled information technology at 350 F for about 25 - 30 minutes and information technology fabricated delicious egg custards! In decision, I give this 4 stars instead of 5 considering of the dough (I'm apply to the soft, flaky ones they serve at chinese bakeries) just everything is was great!
06/07/2010
I tried this recipe several days agone and it was succulent. I reduced the saccharide in the dough and i should have increased the corporeality of saccharide in the custard equally the custard itself wasn't very sweet. Likewise, i just used eight eggs (not ix every bit the recipe suggested). Exist prepared to take too much leftover custard and having to make a second batch of dough. Additional to that, i made nigh 20 tarts from this recipe - non 12 similar the recipe said (maybe my shells were smaller). I would suggest cutting down the ingredients to the custard downwards to one-half (if yous don't want to end up having to make 40 egg tarts - like i did! Now, everyone in the firm is afraid of egg tarts).
04/eighteen/2011
Very proficient. The custard is creamy and the crust is a lot like a cookie. The but affair I would practice differently next time would be to cover the edges of the crust in tinfoil the last few minutes of baking to prevent over browning.
11/10/2006
Non to my liking, but yous have to similar egg custard. The dough for the chaff was okay nothing special. I probably won't exist making over again.
11/08/2010
This was a skillful, piece of cake recipe. Reading the other reviews about how there was too much filling, I contradistinct my recipe a bit. And instead of making the crust myself, I used a box of Pillsbury pie crust. I used 1/two cup white saccharide, one cup h2o, 6 eggs and 1/ii cup evaporated milk. This was enough for 20-22 egg tarts.
08/xi/2010
I tried this recipe today & information technology got down quite well. Even so, several things require changes. I tried mixing butter & carbohydrate together kickoff, it was easier that way, to add together the flour later. 190-200oC, the tarts plough out merely right. Adding a footling water, about a table spoon does help in making the dough. Using a forks to press the sides also helps in making it physical appealing. The egg tart filling is way likewise much, halving information technology would be fantastic.
11/15/2010
From reading the reviews, I reduced the eggs to five eggs and increased the chaff ingredients by another half. I fabricated 24 tarts using aluminum muffin pans. Results, mm mm good. I will try this recipe again, but completely substituting the water, vanilla extract, and evaporated milk with coconut milk and kokosnoot extract to create a coconut custard tart.
ten/02/2007
These were delicious! I cut the recipe in half and used i store bought pie crust (cut into rounds with a glass and put into a greased muffin tin can) to make 12 little tarts. I nonetheless had some filling leftover, so I think next time I will brand 1/3 of the original recipe. I baked them for xiii minutes at 400 degrees, and they came out perfect. The custard was silky smoothen and light, and the crust was flaky and just barely gold brown.
x/07/2013
I made a few modifications to the recipe and my tarts came out nearly perfect! Starting time, I lowered the oestrus to 400 degrees, which extended the cooking fourth dimension by v-10 min. They tarts are fix when the eye puffs upward. Second, I substituted extra virgin coconut oil for the butter to lower the cholesterol impact. Make certain to use the pure stuff that is in solid country at room temp. 3rd, after I pressed the dough into the tart pans, I poke a few holes in the lesser with a fork to forbid the crust from puffing up under the egg....which is what happened when I didn't poke holes. While I did find that the recipe yielded more dough than egg mixture, my proportions weren't that far off. I used 2 three/iv" egg tart tins (which I finally constitute on eBay being sold directly past Chinese manufacturers afterwards I had scoured internet retailers and couldn't find them).
01/23/2012
While the cookie base of operations would make a great cookie, it is about definitely Non bully for the crust of an egg tart. The egg custard center is anything only. I was looking for smooth and velvety custard, merely this recipe (followed to a T) resulted in scrambled egg tasting custard that was clumpy when cut into. I will search elsewhere for a truely authentic egg tart recipe.
03/05/2005
I haven't fabricated these, but in response to the review about the tarts falling appart: you lot're supposed make these tarts in mini aluminium pie shells! (reread the recipe: it says to employ 'tart molds') Some restaurants too apply newspaper muffin cups in muffin pans, which makes it easier to eat.
12/15/2006
I used 3/4 cup confectioner's saccharide for the crust instead, and it turned out fine. This recipe is pretty fourth dimension-consuming, peculiarly during the process of making the crust. To save time, I heated the water and carbohydrate before making the crust so that the saccharide mixture can absurd while I'k working on the chaff. Brand sure yous brand the crust thinner because it expands while baking. The custard is really proficient, virtually like those you buy from Dim Sum restaurants. I know this because I am Chinese. :) This recipe makes more than 12 tarts. Relish the recipe!
08/01/2011
Later on reading the reviews on a mediocre chaff, I decided to buy sheets of puff pastry and use this filling recipe. 4 stars because I havent done the crust.
08/17/2013
my tarts burnt like marshmallows in a fire. the temp of the oven was manner, manner, WAY besides high.
05/20/2007
I've halved the recipe, used frozen pastry & 250ml low-cal cream (vii%) + 50ml water, it turned out neat! Definitely a keeper!
11/03/2011
Hi! I'm eleven and I fabricated this. It is GREAT! I actually but made the filling; My crust was store-bought. The color was a teensy bit lite, but the gustatory modality and texture was great. At first, I thought at that place had been like a typo-9 eggs??? But it was skilful! :D My mom's students loved these. Right before baking, I like to put some blueberries and/or raisins inside. I will probably make this once again!!!!
11/21/2009
I didn't demand to change anything! I did have to use a muffin tin and the receipe gave perfect measurements. I didn't accept anything left over. Thank YOU for sharing!! YUM! PERFECT!
12/30/2009
these were great! my family unit knows our chinese dim sum and these were pretty shut to it. cutting the filling recipe in half and add more sugar. i suggest baking it at 450 for 10 minutes and so lowering the temperature to 250 for another 10 minutes.
06/17/2010
The custard filling had little to no egg taste in it. Im guessing there was too much water. Did non sense of taste like HK style egg tarts. In that location was too too much filling. Fabricated a larger egg tart with an boosted one 3rd of the dough mixture. Substituted the egg potion with 1/three of the filling. Crust turned out good.
12/17/2010
A overnice recipe, but equally other discovered, there was much more than custard filling than tart dough (well-nigh twice as much). On the other hand, I think my tart dough that I used in the regular sized muffin pan (12 tarts in all) had dough that was besides thick. The ones I fabricated in the mini-muffin pan were much improve. If i had stretched out the dough a bit more than, I probably could have made more tarts. I initially started with a mini-muffin tin that made 12, and these came out well. My oven finished these in about 12 minutes, and they came out pretty much equally described (the filling puffs up a bit). My second batch was a bigger mini-muffin can that made 24, and so it took closer to 16 minutes to make, just these ended upward existence nicer. At this bespeak, I ran out of dough, just had plenty of filling, so I fabricated another batch of dough as described and pressed them into the regular sized muffin tin can that makes 12. With the thicker dough and deeper fillings, the tart took much longer to cook, but the crust started to brownish before the filling was ready. In my instance I ended up baking them for 22 minutes, but near the end I started turning the temp down to avoid burning the crust. In the future, I'll have to thin out the dough and reduce the temp, while cooking a chip longer to make sure these come out every bit nicely equally I like them. I started with cutting the butter into the carbohydrate-flour mixture, but ended up using my hands, which were much meliorate at making the small crumbs described. All in all, tasty recipe.
04/eighteen/2011
The dough was too dry for me.. It was hard to shape them as they were crumbling and falling apart. The custard could be a picayune sweeter, add more if you are using brownish sugar.
04/23/2009
This took a lot longer to brand than expected. I fabricated well-nigh 3 dozen mini egg tarts. I followed everything in the recipe except instead of baking at 450 degrees (which I gathered from previous reviews burnt the tarts), I baked different batches in varying temps starting with 375 (as well low) and and so settling with baking at 425 for the start x minutes and then lowering to 375 for 5 minutes and then turning it off and letting the egg custard rest in the oven for another 5 minutes. The crust doesn't have that flaky quality every bit in Chinatown or Hong Kong style tarts so I was disappointed. The egg custard wasn't bad though.
10/06/2009
it was wonderful! Anybody I fabricated it for loved it. The only thing dissimilar is that I bought the shells.
03/xix/2011
Love these! Very shut to the "dan tat's" sold at the chinese bakeries and it reminds me of when I was piddling and my parents would come home with them!! The house smells wonderful while they're baking. I used vii eggs and the merely sugar I had in the house was organic cane sugar, they still turned out great! Temperature wise, I broiled them at 400 degrees for about 14 min and then lowered to 350 degrees for another 10.
02/24/2013
I am from Hong Kong, and these egg tarts practice remind me of those in Hong Kong! The filing was proficient but I didn't like the crust. I recommend making the crust past using the recipe of kukadog's lemon pie bars. I used skim milk instead since I didn't have evaporated milk. I also reduced the amount of sugar and the oven's temperature to 350. Will definitely brand it again!
01/29/2009
The recipe as a whole doesn't go too many stars. I would give the "tart" part v stars, only the "egg" function only got ane, resulting in an average of 3. I used the traditional egg tart molds and at that place is i/4 to a 1/3 leftover of both the egg mixture and the dough. I baked it at 450 degrees for ten, then 3, then ii, so 3 minutes. It turned out Manner too burnt, merely the egg was still semi-liquidy. I and so turned off the oven and permit the residual heat bake the egg. Blistering the egg at the high oestrus created a quiche-similar layer at the top of the egg tart. The egg part was a little too dense, more similar the egg in an American egg pie. The tart, however, was what I LOVED!! Although blistering information technology in the high temperature caused it to burn, but i could tell that it would've been delicious if information technology weren't burnt. I've tried some other recipe where the egg was delicious, but the tart was bland. I volition try using this tart and that egg next time. That baking part of that recipe also suggested to bake at 450 degrees for 10 minutes, then reduce temperature to 250 degrees for another ten minutes. The commencement part is to melt the tart, and the concluding part is the cook the eggs without burning the tart.
03/27/2004
These tasted correct, but I had a problem with the filling boiling over while baking. Information technology rapidly burned on the baking sheet and set off my smoke detector. Can anyone suggest a way to prevent the boiling over? I would dear to make this once again, considering what did come out tasted good.
12/09/2008
the recipe for the crust does not work AT ALL. information technology doesn't plow into dough in anyhow.
04/11/2008
I looked for another egg tart recipe after my previous attempt came out with a rather unpastry-like crust. This i came out improve, but unfortunately the temperature was far too high and the egg custard was cooked too much. Information technology came out rather tough and not the jelly-similar texture it was supposed to take. Also, several crusts burned, just that may have been due to the fan broil mode I was using on my oven. I'll have to experiment a fleck more than with this recipe. For all those looking to effort information technology, you might desire to lower the temp a petty.
09/nineteen/2010
i'chiliad and then glad i stumbled upon this recipe! egg tarts are 1 of my favorite dishes of dim sum and now i can make them at home! i didnt have tart pans so i put the dough into a cupcake tin. it worked well except i made the crust too thick so there was too much of the chaff and not plenty eggy goodness. can't wait to make these again.
06/20/2007
These were pretty proficient, and like shooting fish in a barrel to make. I cheated a little and used a glass to make round crusts from a pre-fabricated pie crust. Warning though, I made 36 egg tarts and threw away some of the egg filling, this recipe makes a lot!
07/27/2011
Temperature was way too high because my tart shells burned before the filling was puffed up. I exercise agree with others that the crust is a bit off in gustation/texture, simply still very practiced. The filling is spot on in flavor and texture. Nosotros did reduce the recipe by 1/iii for the filling because other comments maxim there was more than filling than crust. Nosotros were able to brand twenty. Making the tart shells does have some time, I will try this recipe again with pre-made tart shells.
07/26/2007
My mom and I tried this yesterday, and we thought the filling looked very watery, but it turned out neat! other than the fact that we were brusk on the dough and used a dish to make a very big egg tart.
02/02/2008
I used a muffin tin to do it and I halved the recipe. I baked information technology for around eighteen minutes. The filling initially rose but eventually collapsed. I also added in some milk for the crust, it was just besides crumbly. The filling has a strong egg taste and not sweet enough (I was eating a shop bought one to compare) The next time I'll get in I'll add in more than saccharide for the custard and ane less egg. But definitely better than some other recipe that I tried.
01/18/2004
I'thou a novice cook, so peradventure I did this recipe wrong (that'southward why I gave it 2 stars instead of 1). Merely it turned out terrible for me. The dough was difficult and kept cracking. I had to make the tart thicker and so that it wouldn't fall apart. But it did anyways during baking (what a mess!). There was way too much egg mixture also.
06/02/2011
I alive in Australia and tasted a Hong Kong Egg Tart last calendar week while stopping over in Sinapore. I loved information technology so much that this evening I decided to make my own for a dinner party simple desert. They turned out really well and everyone loved them. I did reduce the sugar a little in both the filling and the base which was nevertheless pretty sweet simply succulent. Plus we accept near 13 left over to accept to work tomorrow.
12/31/2007
Our egg tarts did not come up out very well - heavy chaff, thick filling and very sugariness. The kitchen smelled great though! Try using a rolling pin to roll out the dough and use a mug to cut out and then put in the molds (from another recipe) for an even crust. Some of the filling over flowed and made cleaning difficult.
01/27/2007
Well, this is my showtime endeavour in making a homemade dessert of sorts. Equally ever, I misread the recipe and put a whole tin of evaporated milk. I also wasn't sure if I was supposed to melt the butter before I added it to the dough mixture or not, so I did office of it. I likewise had the Philsboury premade dough as well. The homemade dough is kind of like the sandies shortbread cookie. It'due south good on it'southward own (had a bit left over) and youc an tell which dough is which by the sense of taste of it. Somehow, the 12oz tin of milk actually didn't brand it the custard very sweetness. In fact, none of information technology is very sweet. I'1000 not sure what I did, only I like it very much. I too lowered the temperature to 350F because I felt the inital temperature was likewise loftier. I had to settle for muffin tins and concluded upward making thirty tart things. All in all, I will exist making this once more and hopefully...I will read the directions correct the first fourth dimension effectually.
05/04/2007
I love this recipe. This comes closest to the egg tarts that I buy in Chinatown, or Flushing, New York. I shortened the time of the recipe past using Pillsbury Pie Crusts also.
06/06/2010
Tastes very authentic! - at to the lowest degree for the filling. I made this twice and both times the pastry turned out very hard (I dropped one on the flooring by accident and information technology didn't even CRACK). I noticed that information technology baked faster than the filling - which made it difficult to gauge time. The commencement time I actually burned the pastry...in comparing to the other reviews, I feel like I might take made a mistake, but I followed the instructions equally faithfully as possible. Perchance I'll attempt using premade tart shells C:
09/05/2009
Very tasty and easy to make! There was more crust than custard, though, so I suggest making the crust thinner and when you run out of egg mixture, make more than of merely the mixture to fill the extra shells.
05/10/2010
This recipe was okay. I found information technology very time consuming to make the pastry shells. I made them in muffin tins as suggested. The taste was okay, merely I won't be making this over again.
x/02/2011
It'southward really easy to brand and I thought information technology wasn't bad. For the crust, anybody needs to alternating things to their own sense of taste. What I did to reach the PERFECT dough was to add more water to make the dough firmer. I then adjusted it to my taste and texture. I haven't done the custard notwithstanding, due to lack of eggs. (Hehe) However, I'chiliad going to try following anybody'due south suggestion and halve the custard recipe. I'll too pretty up the tart texture and use a fork the design it. :) Overall, I'm pretty excited though because I tried a new recipe for these yummy HK egg tarts!
10/02/2010
I fabricated this for the first time today, and I must say that it turned out the way it did considering of the help I got with the reviews. Because several of them noted that there would be likewise much leftover filling, I decided to make more of the chaff. I ended up changing the serving size to 14 custard tarts instead of 12.. which ultimately yielded TWENTY Iv. Instead of adding the recommended amount of sugar for 14 tarts, I ended upwards only adding 1 cup since I read that it was too sweetness, anyway, for 12 tarts. With the filling, I added ane/ii cups of sugar, which turned out really well! I as well turned the oven temperature down to 400F and prepare the timer for 25 minutes. I recall I might endeavor setting information technology higher (less than 450F, still) and bake information technology for less time. Overall, this is a great recipe.. only with a few tweaks. :)
02/07/2016
Information technology burnt the top of my tarts and would've burnt everything had I not cooled down the temperature immediately. Moreover, I used the frozen bought tart shells so I got twice as much every bit what the recipe was meant for. But the tart tasted amazing.
03/06/2004
These egg-tarts are easy to make but at that place is besides much egg fillings.
05/06/2012
Excellent recipe. Word of advice, if the egg function is withal runny, merely the cookie outside is done, take it out. The egg will become more than solid when information technology cools or else it won't exist every bit silky.
06/08/2008
The chaff tasted nil similar the crust of an egg tart but was yummy nonetheless. I would have to say that while this recipe was okay tasting, it did non resemble my idea of a traditional egg tart.
04/27/2003
this recipe is very rich and very very tastey.it can exist filled with whiped foam or ice foam or even a varity of fruits. It will be the talk of your desert table.
x/ten/2007
these were super easy to make and my husband loved them. he kept asking where i bought them.
05/08/2010
its proficient simply it doesnt taste the way the restaurants do due west/ their flakey dough. make sure you dont put too much or likewise picayune dough, i accidentally made my first batch besides thick. i constitute that the filling recipe made a lot more filling that i actually needed. i as well tried the egg tarts II recipe and plant that it tastes alike.
02/06/2008
Pretty practiced recipe! I modded the crust recipe co-ordinate to the reviews and used less icing sugar and used cake & pastry flour instead of all-purpose. I liked that the crust was slightly sweetness, well-nigh like a soft cookie, and non typical of those from the bakery/dim sum restaurant. Besides, 450F was too hot for these tarts, so I baked them at 425F for effectually 15 min. I volition definitely brand these egg tarts again!
12/25/2009
I used the muffin pan and it worked well. I can't go out it in for 15 minutes tho. Just 13 and the filling needs more saccharide for sure. It'due south just what I'm used to subsequently eating egg tarts from all over Chicago and LA.
02/02/2010
This was delicious! I read the other ratings beforehand and many people agreed that the sugar should be cut downwards as information technology makes the crust to sweet.. I don't think this is neccessarily correct; it depends on your tastes for me I idea there was a perfect amount of saccharide. It rlly was similar eatting shortbread (:! I recollect this chaff will exist my shortbread recipe for nao on Haha ^-^ it quite delicious~ The only problem I encounterred was that the crust seemed to terminate backing before the egg then I ended upward with a few egg tarts that had brownish, brunt crusts. Other than that this was rlly piece of cake to put together! I'd besides like to stay that when I read the other reviews I expected the egg tarts to sense of taste like the bakery ones. The egg filling tastes a bit dissimilar, the egg flavour has been to diluted, in the future for the egg filling I would recommend using 12 egg yolks rather than 9 eggs, 1 i/2 cup of milk rather than 1 ane/ii cups of water, and 3/4 cups of condensed milk rather than 1 cup of evaporated milk. I don't know why none of the other reviewers noticed the egg filling tasted different merely my family sure did! Thanks for the recipe :) ; easy and delicious!
01/09/2017
I used top flour instead of all purpose for a effectively texture to the crust. Also replaced and reduced the corporeality of white sugar with brown sugar (tasted less sweet) for both crust and filling. Baked my tarts at 200C for 20 minutes. Used whole milk instead of evaporated considering we didn't quite like the taste and smell of evaporated. Turned out perfect!
04/03/2010
Iv stars every bit information technology was fashion too "eggy'. I used eight eggs [heh] and information technology was besides eggy. But once chilled, it is pretty expert, just I'd all the same only use seven eggs
09/04/2009
It is a practiced recipe and I liked the final product =) Very tasty.
04/24/2005
My swain is from Taiwan and came across this recipe for me to brand him :). I did and he admittedly loves them! The dough is great, the filling is good, and together they are fabulous! I also had too much egg mixture for the shells, just my mom loves them with more of the custard. I made six in three.five" tart shells and one 9" pie and it turned out groovy. This is a great recipe to keep on hand.
02/eighteen/2015
This was mode yum. I totally cheated though, and just used the filling with canned croissants. Also subbed the evaporated milk for half&half which I had on hand. The eggs were and then fluffy and tasty- the hubs was def surprised by this treat. Anyone using these subs, brush the pastry with the eggs to foreclose top crust burning. (Perforations in croissant dough permit eggs to autumn to bottom in cooking, chaff rises to superlative similar a strip of puff pastry) Cook exactly fifteen min on 450, conform for alt.
09/17/2005
Very delicious!!! For a very authentic Chinese taste, I cut downwards the confectioners' sugar from 1 cup to three/4 cup. I also cut down the white sugar only a tad. I likewise did not utilize canned evaporated, but skim milk for a more delicious and depression-fat taste!
07/09/2009
This makes a LOT of tarts. I got 40 muffin-tin sized tarts. The filling was awesome - spot on - but the crust could exist substituted with a unlike crust recipe or mayve a puff pastry shell. Don't skip the straining step. You could alternatively skim off the cream using a spoon. The taste of these gets meliorate after they rest a while.
04/07/2011
perfect. i baked the tarts in pie pans, afterward a hankering for egg pie. establish that making a wash over the edge of the crust fabricated it nice and crunchy texture. hits the spot for a midnight snack :)
07/06/2005
this recipe was groovy =D i ended upward making a gianntttt egg tart!
08/06/2007
I made this today and I recollect I added too much evaporated milk because the custard didn't gustatory modality very eggy at all. I'll try reducing the milk next time. The crust however was perfect! Although I made it besides thick and like another reviewer said, if my crusts were thinner, it would've burned in the high heat. There were also much custard filling as well! I'm going to have to brand more crust to use up the rest.
07/28/2012
Tried these in my bakery and they were then good that I had to accept information technology a step further! I put a whole pecan in the bottom of each tart and so added a tsp of maple extract to the mix before pouring into the tarts...Oh My! :)
09/22/2008
good stuff!! yeah, yous kinda have to make double the batches of dough for all the filling if you're gonna apply muffin tins similar we did, and y'might wanna add a niggling more sugar into the filling, if you like sweeter egg tarts. the sweetness is in that location in the original, it'south only very subtle. also, we put dashes of dark-brown sugar on pinnacle of the mixture before we popped it into the oven like they do in the philippines, and it turned out great! thanks <3
x/10/2013
I should have read the reviews before attempting this. In that location was style too much egg custard left over and the 450 was as well loftier. The crust came out a bit dry out and hard. All the same, the gustation is simply right. I will retry this once again and mayhap post an updated review. Next time, I would half the filling recipe and lower the oven temperature.
01/27/2008
These taste like but not quite exactly like the ones yous buy at the asian store. After reading several reviews I cutting back on the saccharide for the dough and it turned out proficient. Not as flaky every bit the ones from the store but still expert. I didn't have any evaporated milk on hand and then substituted whole milk instead. The custard even so turned out tasty. Very calorie-free and not dumbo. Cooked it 3 unlike temps: 1st one at 400 for 13min, second at 375 for 20min and 4th at 400 for 13 min but on a lower rack. They all turned out basically the same. will make once more.
01/24/2009
Tried this recipe yesterday and it tasted cracking! Just like the real affair dorsum dwelling! Hubby and kids loved them! I only used one-half the recipe and managed to baked 16 tarts on my muffin tray. I replaced evaporated milk with full cream milk, yummie! :)
07/22/2008
Nosotros used prepared tart shells in the frozen section of the grocery shop. nosotros're just lazy. We used eight eggs instead of 9 eggs for the filling. We likewise use 3/iv cups of sugar instead of the two/3 cups of sugar asked in the recipe. The filling never browned, we took them out when the shells started browning. I think next time nosotros'll employ less eggs. When information technology's freshly warm from the oven, it's not very sugariness...disappointing. Merely I put them in a refrigerator over night and warmed them in the microwave and it seemed sweet enough, but non as well much. The fillings was a bit firmer than the ones i've had in Chinatown. Not the all-time egg tarts i've had and not at all close to Chinatown egg tarts.
05/01/2012
I wished I read the other reviews b4 I started on this recipe. The quantity for the egg custard is really as well much for a dozen tarts, I could accept fabricated hands another 7 or eight tarts with the leftover custard mix. Do half the quantity for the egg custard if you don't wanna waste the eggs! I used soy milk instead of evaporated milk. I added a affect of yellow food coloring to make the custard a deeper shade of yellow. The tarts came out smashing and I love the texture of the custard, just squeamish! The tart case texture is non as soft as I thought, information technology'due south a niggling on the crispy side but still tasted great!
09/01/2007
The custard came out perfect. Tasted exactly like the ones yous buy in Chinatown. Although, the chaff wasn't flaky and came out more similar a cookie...it was however delicious.
12/24/2009
I'm Chinese living in LA'south 2nd Chinatown and I'm surprised that it came out similar the one in restaurants. This is the REAL stuff
03/28/2010
This recipe is excellent! Information technology was my first time making egg tarts, and they turned out wonderfully =). I used 1/ii cup of carbohydrate and unsalted butter for the crust equally another users had suggested, and it was the perfect level of sweetness/saltiness - although I'm sure that differs depending on taste. I also found that setting the oven to 180 degrees C (356 degrees F) was plenty for both the chaff and filling to cook properly. Give thanks you for such a lovely recipe!=)
ten/24/2011
This recipe was really straight forward notwithstanding I altered the recipe abit and used 1/2 the amount of sugar and confectioners sugar. Also I used five eggs instead of 9 and my dad thought the egg tarts were good but still slightly sugariness even later on altering information technology :) Luckily it wasn't so bad nevertheless I think the temperature was notwithstanding too high but I guess that depends on your own oven. I put mine to 180 instead and one-half way through I had to turn my tray I used. However, this was probably since I used a muffic tray instead of a proper trounce things. but they notwithstanding turned out well overall :)
08/28/2008
The custard was close, changed. The crust would have been fashion too sugariness if I hadn;\'t inverse information technology.
08/25/2009
make the crust thin, it bakes and tastes better. also, i advise cut the recipe for the egg custard in half, the recipe asks for way besides many eggs. other than that, its mighty fun to make and to swallow. :P
Source: https://www.allrecipes.com/recipe/54600/hong-kong-style-egg-tarts/
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