12/16/2023 0 Comments Egg tart recipe bread makerThe biggest debate of ALL in terms of finding the perfect pie crust recipe? Whether to use butter or shortening! It’s similar to my love of kneading bread, and why I will never own a bread machine – getting my hands in there is what I love so much about baking, and so rewarding, too. These are both solid options – no one is going to stop and comment that the crust is especially delicious, but inversely, you also know you’re not going to wind up with some soggy monstrosity full of holes, either.īut rolling out your own pie crust really isn’t difficult honestly, I find it incredibly relaxing to gently roll out the dough, slowly stretching the sides, feeling the chilled, stiff dough slowly give way. I’m going to start out by stating that there is nothing wrong with using a store-bought crust, be it the frozen-in-an-aluminum-pie-plate crust or a rolled refrigerated circle of dough crust. And I’m going to share my absolute most favorite, super easy, practically guaranteed no-fail pie crust. So in order to prepare for pie season, let’s talk about the most basic ingredient for pies - the pie crust. But they are not short of support from long-term fans.As fall swings into full gear, it’s officially my favorite season: PIE SEASON!Įven though summer fruit makes amazing pies, there’s something about fall that calls for a freshly baked pie. It is true that the new stores may not share the old-school feeling of the Central main store. “When the baking is done well I am happy,” says Chung. Chung’s hand is already on the oven handle as he asks, “Are you ready?” The egg tarts arrive, the crust brownish yellow and the wobbling egg custard looks like it is going to burst open at any second. First, the egg tarts are baked for 13 minutes before Chung rotates the tray “extremely carefully.” Then, four minutes of waiting.īeep beep beep. Fans can tip-toe to see how the egg tarts are made. “When I first learned to be a baker, I always have to spoon the filling here and there to make them even.”Īnother characteristic of the new store is the open kitchen design. “The trickiest part is to be careful with the amount of filling poured,” Chung says as he calmly fills every empty shell with thick egg liquid. It is the duty of the baker to check constantly how many egg tarts are sold and start baking before the last one goes.įood Instagrammers pick their all-time favorite Hong Kong restaurants that the first round of egg tarts can be served. “Yet, Tai Cheong’s cookie-crust is really very different from the other bakeries.”ĭespite the crust being centrally produced now, Chung starts baking at 6:30 a.m. “Personally, I am not a big fan of egg tarts,” Chung Chi Wai, admits. But as the pioneer of cookie-crust egg tarts, Tai Cheong’s crust is no less important. “Of course it is an immense pressure for me,” he says.Įvery bakery has its own unique formula for the egg fillings, the highlight of the product. Chung Chi Wai has been a baker for 20 years and is charged with maintaining the success of the brand at this site. The only trace of the age of the brand is through the old pictures on the wall. We thought it was time to visit one of the new stores, and speak to an egg tart expert there instead. Despite the convenience given by 14 branches (excluding the one in Macau), many Tai Cheong fans, local and international, still prefer to go to the Central main store, hoping to have a taste of the good old days and to sooth their nostalgia. Exploring Hong Kong history through its foodĪs a part of Tao Heung Group now, the once small bakery has swollen into a corporate business.
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