Chinese Baked Egg Custard Recipe

Cantonese Steamed Custard Buns (Nai Wong Bao)

WebSep 19, 2016 · In a large heatproof bowl or the metal mixing bowl that came with your stand mixer, add the eggs and powdered sugar. Beat for a …

1. Start by making the filling. Heat some water in a medium to large, deep pot. The water should be about 2 inches deep, and the pan should be large enough to accommodate the mixing bowl. Once the water boils, turn the heat to down to a simmer.
2. In a large heatproof bowl or the metal mixing bowl that came with your stand mixer, add the eggs and powdered sugar. Beat for a minute on low. Next, add the milk and heavy cream, and beat for a few seconds to combine. Then sift in the flour, starch, and dried milk powder. Mix everything in until there are no lumps. Now add in the melted butter, and stir to combine.
3. Next, carefully lower the mixing bowl into the pan of water, and begin stirring the mixture quickly and continuously. I used a stainless steel mixing bowl, so the egg mixture solidified rather quickly--it took about a minute. It’s essential that you stir quickly in this process. It may take longer if you use a thicker bowl. Once the egg mixture solidifies into a thick custard, remove from the heat. Do not overcook! Let it cool completely, and it’s ready to use.
4. Cover the custard to prevent it from drying out while you make the dough. Note: If you’d like to make the filling a day or two early, store it in an air-tight container and refrigerate it.

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Hong Kong Egg Tart (港式蛋挞) Omnivore's Cookbook

WebApr 2, 2021 · Break the butter into the flour using your fingers until it resembles wet sand. Add the sugar, salt, egg, and water. Keep mixing …

1. Combine the flour and chilled butter in the bowl of a stand mixer. Break the butter into the flour using your fingers until it resembles wet sand.
2. Add the ingredients for the oil dough into a medium-sized bowl.
3. Once both doughs are rested, dust the work surface with flour. Gently knead the water dough for a few times until it forms a 6” (15 cm) smooth round ball.
4. While the dough is resting, make the filling: Combine the hot water and sugar in a medium-sized bowl. Stir until the sugar is dissolved. Set aside to cool.

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Chinese Steamed Egg How to make silky egg custard

WebMay 15, 2018 · Place a heatproof plate on top of the aluminum balls, so it creates a flat surface. Next, pour the egg mixture into ramekins or small …

1. First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
2. Slowly mix the water in with the eggs. Mix in salt if using.

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