Hong Kong Egg Tart (recipe) 港式蛋挞 | Omnivore's Cookbook

Authentic Chinese bakery style Hong Kong egg tart that features flaky crumbly pastry crust filled with a sweet creamy custard that you’ll want to eat morning, noon, and night!. Recipe ➡︎ https://omnivorescookbook.com/hong-kong-egg-tart/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

WATER DOUGH
220 g (1 1/2 cups) all-purpose flour
100 g (7 tablespoons) chilled unsalted butter, cubed
50 g (4 tablespoons) sugar
1 g (1/4 teaspoon) salt
1 large egg
60 g (1/4 cup) ice water
OIL DOUGH
150 g (1 cup) all-purpose flour
60 g (1/3 cup) shortening
40 g (3 tablespoons) unsalted butter, softened
FILLING
200 g (1/4 cup + 3 tablespoons) hot water
60 g (1/4 cup) sugar
4 large eggs
Pinch of salt
120 g (1/2 cup) evaporated milk

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/hong-kong-egg-tart/

COOKING EQUIPMENT & INGREDIENTS

4 1/2” (11.5cm) Fluted pastry cutter (not required but highly recommended): https://amzn.to/39AWyql
Egg tart mold: https://amzn.to/3cDQ0cn


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