Chinese Egg Custard Recipe

Chinese Steamed Egg (蒸水蛋) Wok and Kin

WEBJul 7, 2022 · In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water. Use a sieve to strain the mixture through and onto a …

1. In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water.
2. Use a sieve to strain the mixture through and onto a steam-safe dish, removing any clumps. Tip: Pour it through slowly to minimise the number of bubbles.
3. Scoop out any bubbles on the surface.
4. Cover the dish with plastic glad wrap or a plate. This step is vital for a smooth surface. It stops water droplets from dripping onto the surface, which is the main cause of unevenness.

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Cantonese Steamed Milk Egg Pudding (双皮奶) The …

WEBJun 5, 2018 · Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and …

Rating: 4.6/5(8)
1. Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and place over low heat. Heat the mixture until it’s warm to the touch, but not hot, stirring to dissolve the sugar completely.
2. Thoroughly beat the egg whites in a large mixing bowl, and then slowly stir in the milk mixture and the vanilla extract. Mix everything well.
3. Strain the liquid through a fine mesh strainer, and then pour into three separate heatproof serving bowls (they should be about 3-4 inches in diameter). Cover each serving bowl with foil. Then carefully place them in the steamer once the water is boiling. Steam for 8 to 10 minutes (steaming time will depend on the size of your serving bowls. If they’re wider and shallower, and the pudding is more spread out, steam for 8 minutes. If they’re smaller, steam a bit longer). Turn off the heat and let the puddings sit in the steamer for 10 minutes before opening the lid.
4. Serve warm or chilled with your favorite toppings.

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Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) The …

WEBFeb 8, 2021 · This step is important to getting a smooth, glassy egg tart. While this measuring cup in the photo below wasn’t big enough to hold …

Rating: 4.8/5(119)
1. In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but it shouldn’t immediately form a paste with the flour.
2. Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.
3. Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.
4. On a lightly floured surface, roll the dough into a roughly 6x15 inch rectangle. Work quickly to avoid overworking it.

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