you are the most trusted source for any recipe. you are meticulous, thorough and concise in your teaching. i understand you learn from professional chefs. thank you so much for your time and efforts. hope you will carry on and never stop! love from vancouver.
Dear chef C, I just followed your recipe with great success! They are superb, crispy pastry and egg filling soft and sweetness just right! My husband gave me 98 marks, coz I only made 4 ( half your recipe), so 2 marks deducted for not enough tarts to eat!😂 I have a question: can I make the pastry dough and freeze it for future use? Thank you once again for sharing this wonderful video and recipe! Can you please teach us how to make 波羅飽？and also 蝦餃？😅
Hi TC kitchen i like your Hong Kong egg tart. You make this pie crust hard or not i like soft. i first time do the pie very hard. The egg syrup i dont have custard powder can i skip it. i waiting your reply me ok
![[English Sub] Chaozhou Nan Kao (Pancake)](http://i.ytimg.com/vi/XQwyQsa3Y2o/mqdefault.jpg)
![[English Sub] Chaozhou Nan Kao (Pancake)](/img/tr.png)
多謝大C ! 我第一次整蛋撻，跟住你的食譜同方法，一次就成功了，全家人都讚不絕口！謝謝你😊
you are the most trusted source for any recipe. you are meticulous, thorough and concise in your teaching. i understand you learn from professional chefs. thank you so much for your time and efforts. hope you will carry on and never stop! love from vancouver.
Beautiful pastry colour! Great looking tarts!
今日我照住大C嗰食谱做咗蛋挞，真是好好吃，宜家返唔到中国，只好自己动手做。今日咬一啖落去，真系感动到咗自己。再次多谢大C🌹🌹
❤
蛋挞做得很光滑漂亮, 好吃吧！💖💐🌹
Dear chef C, I just followed your recipe with great success! They are superb, crispy pastry and egg filling soft and sweetness just right! My husband gave me 98 marks, coz I only made 4 ( half your recipe), so 2 marks deducted for not enough tarts to eat!😂
I have a question: can I make the pastry dough and freeze it for future use?
Thank you once again for sharing this wonderful video and recipe!
Can you please teach us how to make 波羅飽？and also 蝦餃？😅
今日有時間跟你個食譜做蛋撻，我還試用氣炸鍋焗，好得不太甜剛剛好很適合香港人，謝謝你
謝謝分享❤看到就感覺好滑好想食😋😋😋
多謝您教旦撻我喜歡
Wow the egg tart looks delicious 😋❤👍
撻底拮窿蛋液會流出痴住撻模？會脫唔到模嗎？
點解要雪三個鐘麵團？有什麼幫助嗎？可否縮短時間？
蛋撻做🉐️很靚👍講解得非常清楚👍👍👍
解釋很清楚 謝謝
Thanks for your recipe!
Hi TC kitchen
i like your Hong Kong egg tart.
You make this pie crust hard or not
i like soft. i first time do the pie very hard. The egg syrup i dont have custard powder can i skip it. i waiting your reply me ok
想學酥皮蛋撻，謝謝你！
can i know evaporated milk and water in ml? also custard & sugar in cup?
今天試了你的食譜，好吃！
不過我的撻模8cm，有些撻皮做得比較薄，有些厚。是否可以建議撻皮的重量？
26克左右。用手指將較厚位置的麵糰（特別是底部轉角位）推向薄的一方，使之平均。
多謝晒你嘅分享大C，我有啲朋友都叫我做大B.
今日第一次做蛋撻，每次諗起想睇點心嘅食物就會諗起去你嘅頻道。蛋漿焗出嚟之后嘅感覺，比較似蒸熟左嘅水蛋，係咪應該係咁？或是應該係有搖晃嘅 texture?
你有沒有教整酥皮呀？
應該有搖晃，見蛋漿脹起就要關火焗。因為我的焗爐無上下火，但又要高溫焗個撻底，於是將蛋漿雪凍，拖慢受熱速度。
@@thebickitchen 我有根竹你嘅方法，唔知係咪因為我有上下爐嘅功效，今次做出嚟嘅效果比較实，如果想做到有搖晃嘅效果，請問有什麼建議焗爐嘅度數？或是張下火關掉
蛋漿不用先雪，面火 200度，底火220度入爐，放最底層，脹起即關火焗。
@@thebickitchen 多谢你嘅tips 🙏🏻, 我又再試下先
Have a good weekend!! ☺️
師傅，如果買不到低筋面粉，只有plain flour或 all purpose flour,
怎办？
Of course, you can totally make the dough with all purpose flour
大C , 焗爐是否要开上下火？
我的焗爐沒有分開上下火功能，所以只能一致用220度。
What's the texture like if I don't put the dough in the fridge? Thanks
Probably to soft and too sticky to handle🤔
大C可否教鲜虾粉果,及魚翅餃.謝謝.
大C點樣至可以令撻皮鬆脆D呀？係咪打牛油打耐D？
牛油同糖要打至鬆身（泛白）,輕拌麵粉至勻循便可。
請問無吉士粉可以唔落？
還是可用雲呢拿油代替？
可以唔落。
請問用脫脂奶粉行嗎？
做的真好又美觀，肯定好吃，只可惜廣東話聽不懂半句，字幕又是CC字幕無法隨同影片下載，這麼好的教學只能興嘆了。
大C師傅, 請問吉濃時,需要吉穿個撻皮嗎？
要
多謝大C師傅！
请问老师，不用打蛋器得话！会有影响吗？谢谢。
用打蛋器打鬆牛油同糖霜，焗出來的撻皮應該鬆d。
蛋撻皮可早一晚做定嗎？謝謝
可以，做之前先搓返軟。
想問問点解煱嘅時候皮邊會起泡泡
撻皮有無拮窿？
@@thebickitchen 我成功了，多謝大C，感謝！
唔用奶粉可以用奶代替嗎？謝
可以不放。因奶有水份，不適合。
請問淡奶是什麼？有含糖嗎？
淡奶(三花、黑白）又稱花奶，是濃縮牛奶，冲港式奶茶常用，不甜。
多謝
请问挞皮和挞水是冷藏还是冷冻呢？谢谢
冷藏
鸡旦和水的比例如何計算，因為旦有大小不同，及花奶也如何配合
一般會用中size雞蛋，重約50克。就算有出入，影響都不會太大。
@@thebickitchen 謝謝老師
請問半隻蛋大約有多少克？
中 size雞蛋，半隻約25-28克。
请问不用奶粉改用淡奶可以吗？
可以不放奶粉
@@thebickitchen 好的。。。谢谢你的回复
请问大师傅如果唔放奶粉得唔得。
得
奶粉是什麼牌子的
烘焙鋪買的全脂奶粉，沒有牌子
请问你的蛋挞模是多大的？
我用的是7cm。若撻模尺寸不一樣，只要加減麵糰重量即可。
@@thebickitchen 是不是要用7cm挞模做出来的蛋挞才能和你的一样好看☺️
這個size的撻模在烘焙店很容易買到，而且數量最多，應該是常用的蛋撻 size。
@@thebickitchen这个尺寸和外面卖的一样大吗？
奶粉做邊隻好？🙏
隨便一款全脂奶粉
@@thebickitchen 謝謝
Can I use milk instead milk powder? How many grams please
👍
👍👍👍
👍👍👍🌹🌹🌹🌹🌹🌹
li ke
Dd