Comments on: Hong Kong Egg Tart (港式蛋挞) https://omnivorescookbook.com/hong-kong-egg-tart/ Modern Chinese Recipes Thu, 17 Aug 2023 13:55:10 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: TScott https://omnivorescookbook.com/hong-kong-egg-tart/#comment-217315 Thu, 17 Aug 2023 13:55:10 +0000 https://omnivorescookbook.com/?p=28470#comment-217315 In reply to Mimi Wan.

Mimi, the pastries are similar, but are NOT the same. The Portuguese tarts are purposely burnt on top and do not taste the same as the supple HK egg tarts.

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-170664 Fri, 22 Oct 2021 14:08:31 +0000 https://omnivorescookbook.com/?p=28470#comment-170664 In reply to Max.

You should always follow the grams because it’s more precise. I had to round up the number when converting it to cups and tablespoons otherwise it’s gonna be very difficult to measure.

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By: Max https://omnivorescookbook.com/hong-kong-egg-tart/#comment-170606 Fri, 22 Oct 2021 04:14:24 +0000 https://omnivorescookbook.com/?p=28470#comment-170606 Hi, the grams and volume measurements on the filling don’t match up. For example 3/4 Cups and 3tbsp water is not 200g. Which is the correct measurement?

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-162806 Mon, 06 Sep 2021 15:17:52 +0000 https://omnivorescookbook.com/?p=28470#comment-162806 In reply to Jase.

I used a vegetable shortening.

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By: Jase https://omnivorescookbook.com/hong-kong-egg-tart/#comment-162405 Thu, 02 Sep 2021 23:50:11 +0000 https://omnivorescookbook.com/?p=28470#comment-162405 Hi Maggie, is the shortening used in the recipe a vegetable or meat shortening ? Thanks…

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-162036 Wed, 01 Sep 2021 13:51:17 +0000 https://omnivorescookbook.com/?p=28470#comment-162036 In reply to Angel.

You can. It will be a little denser but still tasty.

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By: Angel https://omnivorescookbook.com/hong-kong-egg-tart/#comment-161776 Mon, 30 Aug 2021 21:56:13 +0000 https://omnivorescookbook.com/?p=28470#comment-161776 Hi ! Thanks for the recipe! What do you do with the left over dough? can you re-fold it and make more crusts?

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-161437 Wed, 25 Aug 2021 02:19:34 +0000 https://omnivorescookbook.com/?p=28470#comment-161437 In reply to Audrey Lee.

You could try it but the ratio will be affected since butter contains water. The recipe should still work.

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By: Audrey Lee https://omnivorescookbook.com/hong-kong-egg-tart/#comment-161366 Tue, 24 Aug 2021 01:25:22 +0000 https://omnivorescookbook.com/?p=28470#comment-161366 Hi, for the oil dough, can I replace the shortening with butter, as I don’t want to use shortening

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By: Maggie Zhu https://omnivorescookbook.com/hong-kong-egg-tart/#comment-144569 Mon, 12 Apr 2021 15:35:47 +0000 https://omnivorescookbook.com/?p=28470#comment-144569 In reply to Robin LeFey.

Hi Robin, I’m so sorry that I included the wrong tart mold link by mistake. The Inches in their description was wrong after I double checked with the mm measurement in their picture.
My tart mold is: Scantily over 2″ on the base, 2.9-3″ top for the inner edge, and 3.3″ top for the out edge
I bought mine from a store and I found out later that all the egg tart molds on Amazon are slightly different…
The one that is similar to mine: https://amzn.to/3e0Trtf (Top Diameter – 3 3/8 Inches)

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