Wednesday, 4 July 2007

Egg Tarts - Daan Tat

See here my amature Egg Tarts.. Do not know why the crust is so white and the filling is not as smooth (on top) as the one I buy at the bakery. These custard egg tarts with flaky crusts are called 蛋撻, Daan Tat in Cantonese. Very popular in tea houses in Hong Kong.

If anyone has a adjustments to my recipe, please let me know!



Ingredients (makes 8)

Skin, Water Dough

  • Flour - 140 grams
  • Melted butter - 35 grams
  • Salt - 1/4 tsp
  • Water - 50 ml

Skin - Oil Dough

  • Flour - 70 grams
  • Melted butter - 35 grams

Filling

  • Eggs - 2 medium size
  • Sugar - 70 grams
  • Water - 170 ml
  • Condensed Milk - 30 grams
  • Vanilla Extract - 1 tsp


Sift the flour for the water dough in a bowl and mix all the ingredients for water dough to make a smooth dough. Let it rest for 20 minutes. Meanwhile sift flour for oil dough and add the oil dough ingredients. Knead it until the dough is smooth. Form the oil dough in form of a baton roll and divide in to 8 pieces.


Roll the water dough into form of a baton roll and devide in to 8 pieces also.



Take a piece of water dough, flatten it. Wrap the water dough around a piece of oil dough. The oil dough should be totally covered with the water dough. Flatten the dough lightly, use a rolling pin to roll the dough in a long oval shape. Roll it up into baton shape, turn the dough in vertical position. Flatten the dough a bit with your palm.


Roll the dough into a 8cm round piece. Place the dough circle in the mold. Pleat the edges. Preheat the oven to 175C.


Mix the ingredients for the fillings. Pour the mixture into the molds.


Bake for 20 minutes at 175C. Then lower the heat to 150C and bake for another 5 minutes.

Enjoy with a cup of milk tea!

Tip: Do not use muffin molds. The tart cup molds will bring out the flaky crust much better!

14 comments:

Anonymous said...

Yep yep ik ga eerst voor de daan thaats hehe das een uitdaging voor mij txn!!!!


xxx liefs jessica

CC said...

chrystal che!! je kan wel veel zeg :S ik wil deze ook maken!! lekker!!

Chrystal said...

Jessica,

Recept ziet er simpel uit toch? ;)

Chrystal said...

CC Moon,

Laat me weten als je vragen hebt over recept, ok? Is je chasiu gelukt? Succes!

Anonymous said...

Hey Chrystal,

Ziet er weer heerlijk uit!! Wat ook lekker is, vind ik dan.. is "Yeh Tat" u know, ene met coco's smaakje en zo'n rode iets op topje. :D~~~~
*hint* *hint*

groetjes,

SaiYuu )><}}')

Chrystal said...

Hey saiyuu,

Wanneer kom je langs? Dan maak ik die voor je, ja? :P
Die is minder werk dan daantaats :)

Anonymous said...

Zo dat klinkt cool, ik kom zeker weer eens keer langs :P Wil dan wel even mee helpen met het maken, sleur shanshan wel mee. Die maakt dan de foto's :P :)

grt, )><}}')

Yin said...

To make the filling more smooth, you can cook the water and dissolve the sugar in it, let it cool down and then add the other ingredients in it. After that you can also strain the filling, so there will be no lumps left behind.

For a darker colour of the crust you can use an egg for the dough.

It looks lovely though!!

I love your blog :)

Chrystal said...

Hi Yin,

I will definateley try your suggestions. I'll post how it turned out :D. Does straining means filtering?

Many thanks for your tips!

Yin said...

You're very welcome!

Yeah, straining is filtering.. but I just made some egg tarts yesterday without even filtering it and the filling came out perfectly smooth. I haven't tried your filling yet, but mine came out perfect, just like in the bakery.. here's what I used for 8 egg tarts:

- 45 g sugar
- 120 ml water
- 3 eggs (beaten)
- 1 tbs vanilla extract
- 80 ml evaporated milk (I used coffeemilk instead)

Anonymous said...

I think i might know why your egg tarts turned white! Before you beat the eggs, seperate the yolk from the whites. (you could use a strainer or seperate by shell)
It shouldn't really make much of a difference, but maybe the taste and color is more satisfying?
Great website! I like how you took a picture of each step. =]

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Dave said...

Hallo Chrystal,

Ik heb vandaag je taan dats uitgeprobeerd, maar mijn koekje wat eromheen zit, is zo hard? Wat heb ik verkeerd gedaan?

gr Kim

Chrystal said...

Hi Kim,
Kan aan de oven liggen. Ze verschillen wel eens, probeer ipv 20 min op 175c, 15 min. En dan controleren met een sateprikker of de vullig gaar is. Zo niet nog 5 min op 150c en weer controleren of vullig gaar is.

Succes!