Egg Tart with Puff Pastry ( Hong Kong Style ) ~ 港式酥皮蛋撻
matcha mochimoo
matcha mochimoo
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Ingredients

  • 75 g Plain flour
  • 20 g Egg yolk
  • 30 g Iced cold water 冰凍的水
  • 75 g Plain flour
  • 90 g Butter, cubed
  • 2 Large egg ( better to use organic egg )
  • 50 g to 65g Caster sugar ( I used 50g )
  • 110 ml Hot water
  • 42 g Evaporated milk 淡奶
  • 1/2 tsp Vanilla extract
  • Egg Tart with Puff Pastry ( Hong Kong Style ) ~ 港式酥皮蛋撻

Instructions

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