Improved version of Hong Kong-style dessert Egg Tart ┃The Best Hong Kong Egg Tart

Improved version of Hong Kong-style dessert Egg Tart ┃The Best Hong Kong Egg Tart
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RECIPE
▼Ingredients
7cm x 2cm mold
Dough:
Salted Butter (Golden Churn) 80g
Caster Sugar 35g
Evaporated milk/ Milk 20g
Cake flour 140g
Egg mixture:
Eggs 150g
Sugar 60g
Evaporated milk/ Milk 45g
Water 150g
▼Steps + Online Store
The molds and tools used in the video can be purchased here
Detailed recipe instructions are included:
molalacook.com/
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▶ / molalacook
CONTACT ME
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MEMBERSHIP:
► / @molalacook
MUSIC
►Last of me -BTS
egg tart #cookie tart #eggtart

[@Rachelchel35]

HK egg tart looks very simple but its actually very tricky to make! yours look so delicious I am going to try it soon!!

[@stellawee6923]

Thank you for sharing your recipe. So far my family said this is the best tasting egg tarts I ever tried. Thanks again.

[@priscillacls]

謝謝你的分享❤

[@mbaocmbaoc6365]

Thank you for letting me know that I can use milk if I don't have evaporated milk

[@apfelstrudel714]

The uneven tops when cooled mean the filling baked too long and curdled. Remove the tarts from the oven as soon as the edges of the filling have risen but the centers have not. The filling will be level out, be glossy on top, and be silky smooth inside.

[@BakingGarden]

That's such a pretty video. I enjoyed the recipe. 👏🏻💕

[@Doctor-Kitten-KITCHEN]

Looks delicious and simple
Thank you MoLaLa Cook

[@deepm48]

請問個曲奇皮可以存放幾耐？做定放冰箱可以？

[@opposambas8642]

Love to try it, hope you can try to make affagato pudding, one layer is coffee flavour one more layer mix with egg white😊

[@agathaber3012]

With this recipe, how many egg tarts you can make??

[@doungjaichaiyasin]

Nice recipe ❤

[@UteC-v8k]

可以全部都用牛奶不加水嗎

[@opposambas8642]

I tot you from korea, just notice you are using golden chunch

[@Bright-It]

Hi,
I would add little Rum to the
eggs mixture for taste
and to make it healthier.

[@opposambas8642]

If my filling when i cut it there are bubbles, is it because i bake it too long

[@onlyinparadise4613]

Can you please make Portuguese egg tarts ? Thank you 🙏

[@fish_onz1961]

I notice that your temperature is only write 230°c for 10 minutes. Is that mean upper and lower heat same at 230°c?

[@jessycheng2060]

你好，请问能分享烤箱的牌子吗?谢谢🙏🙏

[@bleubleu8032]

請問這個配方份量可用六吋派模來製作嗎？

[@youyoume2009]

我不認為用6吋模具會是好的方式，除非你不想花費買蛋撻模具！否則撻皮包裹著蛋液的口感，一定勝於6吋的口感，再加上用6吋模具，可能要稍增加烤焗的時間

[@TườngNgaNguyễn]

Bánh trứng bạn làm trông rất đẹp, ngon !👍
Cảm ơn bạn rất nhiều !🌺

[@Riako.]

I like japan bake egg tart

[@vernievemicabalo8902]

are you ARMY?? all the background music is so soothing...

[@stacie505]

The channel name's molala,so maybe yes!! You knowww lachimolala🤣🤣

[@CorinneThion]

Bonjour pouvez vous s'il vous plaît me dire si sais du lait ou du lait concentré

[@carmel564]

Do I need to grease the tart tin? Thks

[@bostonlilac]

you don't need to, the tart shell has butter in it and will not stick

[@mbaocmbaoc6365]

😋👍👏

[@CorinneThion]

Bonjour quand vous faites cuire sais chaleur tournante ou autre

[@rajengalifia2442]

09 July 2024….. TOP Recipe ….. 😊🙏👍👍👍👍👍👍👍👍✍️💃🇮🇩

[@fayeliu2601]

Why evaporated milk?🤔

[@vybui3486]

❤🎉

[@janiswong9351]

Sorry to say that, I tried the recipe today and the taste of the filling and the tart shell is very blend. Definitely not the best ‘Hong Kong egg tart’ for me.

[@HM-DimaMaghrib]

❤❤❤❤❤❤❤❤❤❤❤❤

[@Whatisnottaken]

I see you have not bothered to answer even one question.
So what is the use of asking?

[@MrGreentea243]

跟著食譜撻皮只有9個的份😂 1個撻皮神秘的消失了 🤣🤣🤣

[@youyoume2009]

全部撻皮材料總重為270g，不應該少了一個，我的做法全材拌好，稍微整成長方形，放雪櫃一晚（老師傅教的），取出用電子秤分為10個量，27.5g一個是足夠用於7cm菊花形模具，我用25g撻皮料的，除非你用大於7cm的作別論，加上撻皮底部不要太厚，否則撻液一定放的不夠，吃上來沒有豐富口感