Egg Tart Dim Sum (light and smooth egg tart filling, thin egg tart crust) | 蛋挞食谱 (嫩滑蛋挞馅，松脆挞并）

[@lindasolazzo]

Very good recipe! Video easy to follow and written out directions helpful. I used a muffin pan so this recipe yielded 15 tarts. Remember to butter each muffin mold so they can be taken out easily. Thanks for the recipe! This is a keeper!☺️

[@ruyiasianrecipes]

Hello 👋 thanks for trying my recipe ! Really happy you enjoyed it ☺️

[@sunnydays3846]

Tried it and my whole family love it! Great recipe! Thank you!

[@ruyiasianrecipes]

Thank you so much for trying and letting me know your lovely feedback!!! Happy that you family loves it 🥰

[@mizzierr0761]

Still my favourite egg tart recipe

[@ruyiasianrecipes]

thank you very much for letting me know! keeps me motivated!

[@PK-yn5cl]

I’ve tried this. It was so yummy!!!!! 😊

[@ruyiasianrecipes]

Thank you very much! Happy you liked it ☺️😍

[@suziesasmita554]

Perfect. Thanks for the recipe 😍

[@ruyiasianrecipes]

Thank you do try it ! Let me know your thoughts ☺️

[@LC-br8wh]

The crust was delicious, sweetness just nice (i am not a sweet person), the texture of the egg just right 🥰 good recipe!! The only comment I would like to make is the egg has some kind of fishy smell, any advice on this? 😛

[@ruyiasianrecipes]

Hello 👋 Happy New Year! 🥳 thanks for trying my recipe. As for the egg smell, try to remove the whitish stuff stuck to the egg yolk. It might help. Also you can add some vanilla essence. Also sometimes if it’s not sweet enough the taste will be more obvious

[@lindawid3626]

Thank u for the reply​@@ruyiasianrecipes

[@ruyiasianrecipes]

@lindawid3626 no problem hope it goes well

[@s.k.l8851]

Nice👍

[@ruyiasianrecipes]

Thank you 😊 do try it ! Easy and nice 👍

[@christinekhoo541]

Will try this at home looks yummy 😋

[@ruyiasianrecipes]

Hi yes please do let me know how it goes ☺️

[@kuldesak_13]

Biasanya filling pakai susu. Ini beda sndiri pakai air saja. Will try and see beda nya

[@ruyiasianrecipes]

Ya tak pakai susu lebih “light”

[@kuldesak_13]

Ooo begitu. Thanks info nya

[@ruyiasianrecipes]

☺️

[@lcshuang1369]

Hi love this egg tart, If i using quite big round mold, the making process still the same?

[@ruyiasianrecipes]

Thanks very much ☺️ how big is the mould thanks

[@junijenni1795]

I will try this....thank u very much😊

[@ruyiasianrecipes]

Hi there thank you very much! ☺️

[@lindawid3626]

The filling looks smooth but mine too much bubble. Could you give me tips?

[@ruyiasianrecipes]

Hi，when you mix the egg don't beat too much, it creates a lot of air bubbles also have to sieve the egg

[@patadela3864]

Hi. Would like to try this recipe, looks yummy. What if my oven only up to 230c?

[@ruyiasianrecipes]

Hmm 🤔 I didn’t test 230c I think need 15-20mins . Once you observe the tart biscuit turning slightly brown and the tart filling puffed up at the sides can switch off the oven (as per the video) then rest 7-10 mins until the biscuit is golden brown the the filling is slightly jiggly.

[@patadela3864]

@@ruyiasianrecipes Appreciate your prompt reply. Will let u know once I have tried. 🥰

[@ruyiasianrecipes]

Ok thanks 😊

[@patadela3864]

@@ruyiasianrecipes Hi. Blessed Sunday 🙏 I have baked the egg tart, loving the crust with the light and smooth filling, super yummy 😋 😋 太好吃了👍

[@ruyiasianrecipes]

Hello 👋 so happy that it went well. You made my Sunday 😍! 谢谢

[@rubychau3218]

Ms Ruyi, how much is the sugar syrup in ml please let me knows ok tqvm.

[@tainee7850]

My favourite eggs tart.

[@ruyiasianrecipes]

Oh hi there again! Yup my favourite too, do try it it’s easy to do

[@tainee7850]

@@ruyiasianrecipes Yeah. Nice to see new video. Portuguese eggs tart next video.

[@ruyiasianrecipes]

Thanks for your support ! ☺️

[@scapples1985]

Hello, May I know what is the use of the baking powder? Can I omit it if I don’t have any at hand?

[@ruyiasianrecipes]

The baking powder helps give it a slight biscuit crunch texture. It’s ok not to put it but the biscuit will be softer texture ☺️

[@Wingburner]

Hi Did you use the bigger or smaller mold? Thanks

[@ruyiasianrecipes]

Hi I used both. If you use the bigger mould the tart crust will be thinner . As for the smaller one, slightly thicker crust.

[@bettychow2121]

Hi Ruyi thank you for your recipe. I tried it but the custard is still watery after baked. Is it because of too much water or under baked? Thank you

[@ruyiasianrecipes]

Hello 👋 if the custard is still watery even though the biscuit is already golden brown yes do reduce the water amount.

[@bettychow2121]

@@ruyiasianrecipes OK thank you so much for your advice

[@ruyiasianrecipes]

@@bettychow2121 hope it goes well next time 😆

[@bettychow2121]

@@ruyiasianrecipes I will update my next bake. By the way what is the size of your egg?

[@ruyiasianrecipes]

@@bettychow2121 mine is small size

[@cheongsiowkeong8632]

Hi i do already egg tart very delicious My child love IT. i hope Next You will do Panda N egg tart. please reply me OK thanks

[@ruyiasianrecipes]

Oh great 👍!!! Err may I know what is Panda egg tart thanks

[@cheongsiowkeong8632]

Hi Ruyi Asian Recepi. Egg tarts. Can i put everporated milk But how much i put 4 egg. Now i waiting u reply me ok thanks

[@ruyiasianrecipes]

Hi I have not tried but the evaporated milk will make the filling more creamy. You can try adding 50 ml evaporated milk and reduce water by 50 ml.

[@jojobeh4351]

19g per dough is meant for small or big mould?

[@ruyiasianrecipes]

Both are fine but if you use bigger mould, the crust will be thinner

[@jojobeh4351]

Ok, thanks

[@whocarewa1352]

How long did you bake pastries?

[@ruyiasianrecipes]

Hi this recipe has been tested many times do try it ☺️

[@dianachong4088]

Hi Ruyi, can I half the recipe to make 10 tarts?

[@ruyiasianrecipes]

Hi there , yes should be no problem. Just have to observe the egg tarts during baking approaching the end of baking time. Because the moisture in the oven is less when you half the quantity. So it might bake slightly faster ☺️

[@dianachong4088]

Thanks for your fast response. 😊

[@ruyiasianrecipes]

Hi I try my best when I’m online ☺️ hope it goes well

[@kyl9661]

請問為什麼蛋撻皮要用叉子插洞？

[@ruyiasianrecipes]

烤的时候会保持饼干松脆的口感

[@cheahpikling6278]

Hi..can i substitute the pastry with veg oil..my mom don take butter?

[@ruyiasianrecipes]

Hello 👋 I have not tried but you can try just make sure that the dough binds together like in the video as in don’t easily crumble when you form a ball.

[@cheahpikling6278]

@@ruyiasianrecipes ok..i will try n let u know the outcome

[@ruyiasianrecipes]

@@cheahpikling6278 ok great looking forward to your feedback

[@evelynlee1038]

May I know what causes to have bubbles on the filling after baked?

[@ruyiasianrecipes]

There could be a few reasons. Either you beat the egg to hard or if you over bake it

[@evelynlee1038]

@@ruyiasianrecipes it started bubble up after a couple of mins in the oven. Will try again not beating the eggs too much

[@ruyiasianrecipes]

I see. Then your oven might be too hot. Did you put on “force fan” mode?

[@tina-em6ni]

are there any substitutes i can use instead of corn starch?

[@ruyiasianrecipes]

hi, any reason you can't get corn starch, the corn starch helps to bind the dough so that it won't crack easily

[@emilylee8290]

请问，蛋挞烤250℃，烤几分钟？有点不大清楚!谢谢!

[@ruyiasianrecipes]

烤10-11分钟， 看到饼干稍微金黄色就可以

[@cheongsiowkeong8632]

Are You Malaysia people i think You will no what is PandAn egg tart. is delicious do egg tart is same just got custarD PandAn You no PandAn leave is very fragrant smell.

[@ruyiasianrecipes]

Oh now I get it thanks for explanation 😅

[@JosephJade-y8p]

Any idea how long will it be for the preheat

[@ruyiasianrecipes]

Hi about 15-20 minutes

[@JosephJade-y8p]

@@ruyiasianrecipes ok thank you

[@ruyiasianrecipes]

😊

[@JosephJade-y8p]

@Ruyi Asian Recipes I just realized my oven only has up to 230 degree

[@ruyiasianrecipes]

@@JosephJade-y8p hi 👋 use max 230 degrees it will take longer maybe another 5 mins

[@HuaWei-qk4vg]

Can i skip the vanilla essence?

[@ruyiasianrecipes]

Yeah sure ☺️

[@HuaWei-qk4vg]

@@ruyiasianrecipes Thank you very much.

[@ruyiasianrecipes]

@@HuaWei-qk4vghope it goes well. Important to preheat the oven at 250 degrees Celsius

[@HuaWei-qk4vg]

@@ruyiasianrecipes 👍👍👍

[@ruyiasianrecipes]

☺️

[@janetan4396]

The entire baking time is 10 minutes only?

[@ruyiasianrecipes]

Yes this will make sure the egg tart filling is smooth

[@ruyiasianrecipes]

So high heat short bake time

[@janetan4396]

Understood, thank you!

[@ruyiasianrecipes]

No problem hope you like it

[@janetan4396]

I will try it out and let you know the results

[@cheongsiowkeong8632]

Hi i buy Already egg tart mold 7 cm can do already.

[@ruyiasianrecipes]

Oh great!!! Let me know how to goes

[@bettychow2121]

Hi Ruyi do you know why the egg tart after being baked for a few hours the tarts have a layer of water on top of the custard?

[@ruyiasianrecipes]

It could happen be cause I only use water and eggs. If you are having this problem you can substitute some water with milk. It will stop the egg layer from releasing water. The texture of the egg tart will be more creamy

[@bettychow2121]

@@ruyiasianrecipes thank you so much Ruyi for your advice. But I really like the taste of only water and egg... Hehe!! 🙏

[@bettychow2121]

@@ruyiasianrecipes may I ask another question? For the shell pastry your recipe is using whole egg and I find a lot of other recipes they only use egg yolk. May I know what is the difference? Thank you so much 💕

[@ruyiasianrecipes]

Hello egg white has more binding properties. So the biscuit is less crumbly. And some recipes want the biscuit to be more rich so add more egg yolk. But I used it because I just didn’t want to waste the egg white 😅most of my recipes I try my best to make it easy and less hassle.

[@bettychow2121]

@@ruyiasianrecipes thank you so much for the information Ruyi. Really appreciate it very much. So sorry for posting too many questions to you. 🙏 🙏 😅 I'm a clueless baker 🤣🤣thanks for your guidance 👍👍

[@cheongsiowkeong8632]

Hi is me Again Your egg tart mold is how Many Cm i go bakery shop Buy. please reply me OK thanks

[@ruyiasianrecipes]

6.7 cm (top diameter), 4.7cm (lower diameter) and 2 cm (height)

[@ruyiasianrecipes]

And another size is 7 cm (top diameter) , 4.5cm (lower diameter) and 2.3 cm ( height) hope you can find it !

[@lich2121]

What's the size of your mold, thanks

[@ruyiasianrecipes]

Hi check description at 1:58

[@lich2121]

Thanks

[@ruyiasianrecipes]

No problem sorry for replying late. Hope it goes well

[@xuanj8198]

请问挞皮烤多久？

[@ruyiasianrecipes]

蛋挞皮和馅一起烤☺️

[@rowenaaragdon]

No sugar in the fillings??

[@ruyiasianrecipes]

Hi 110 g sugar, in the sugar syrup prepared at the beginning of the video

[@rowenaaragdon]

Thanks

[@ruyiasianrecipes]

Hope it goes well

[@lilychau1671]

Another great creation. Wonder what the negative feedback for?

[@ruyiasianrecipes]

Oh thank you so much for such lovely comments 🥰

[@lilyleung2237]

Can you show us how to make it with the flaky crust ?

[@ruyiasianrecipes]

Hi Lily will try my best

[@lilyleung2237]

Thanks

[@ruyiasianrecipes]

☺️

[@金蘭溫]

Xie2"ni ...ni teh sepin

[@ruyiasianrecipes]

Bu yong xie ☺️

[@jeahanann1939]

no using milk at all?!

[@ruyiasianrecipes]

Hi, the texture for the custard is light so yes no milk for this recipe

[@festinlotus2821]

💖💖💖💖💖

[@ruyiasianrecipes]

💖💖💖

[@rubychau3218]

Sorry Ms Ruyi, didn't watch in front video, already stated tq.

[@ruyiasianrecipes]

No problem 😊