蛋塔有童年的味道吗?呵呵 烤箱设定:上下火,不开旋风,中层烤。 Oven settings: top bottom heat, no fan force, middle rack. 收存方式: 烤好放凉5-10分钟脱磨,凉透后收密封容器,放普通冰箱。隔天可以冷吃/toaster中火弄热一下之后放凉,饼皮酥回了再吃,就会像刚烤一样 Storage method: Let cool 5-10minutes after baked remove from tart mould, cool completely, put it in airtight container and store in normal fridge. Next day eat them cold/medium heat up using toaster and let cool until crust turn back flaky before eating
Will appreciate if you could give us the measurements in cups n measuring spoons, most of us viewers don’t have weighing scales. Thnk you! Nice trick on the tart shells 👍
Best egg tart recipe by far. First try n they turned out so beautiful w glossy surface n short n buttery crust.. Filling a tad sweet for me, will reduce sugar in my next bake. Definitely a keeper recipe for me. Appreciate your valuable tips on d oven settings n which rack to bake on. Thanks for sharing ❤️
哇厉害噢。做了拍照来看噢。发来我的fb page messenger/instagram, links in description box. 继续尝试其他食谱噢。woll roll bread video recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6zoY2WfvtRQ.html
Done baking .. really delicious, skin tart very crunchy..for second bake, i left home awhile, when come back home, my tart over baking, it turn out Portuguese tart..yummy 😋😋😋.thank iwen for your recipes...
oh my god this was quite literally the best recipe i've tried and i tried a lot :D !!! was very soft, not too sweet and tasty even refrigerated (i prefer room temperature tarts !!) looks great too, i'll be experimenting with the recipe tomorrow, love this lots
Hello Wendy, can i know wats the purpose to keep the custard for min 2 hours ? to hv pandan flavour can i blend pandan leaves then get the water to be boiled to make the custard ? i cannot find pandan flavour egg tart in ur list. 😁
Hi , I enjoy watching your video! Tried today , my first time baking . I didn’t buy the mould cutter so abit hard to do . But it taste nice ! Thanks for sharing
Hi Iwen I want to make it badly 😆.but my dual oven can't work. So I need to use only by one the oven , below heat first after that use the upper heat.can I tell me how much temperature should I use for below heat and upper heat, and how long
Done baking...Really delicious..skin tart very crunchy..for second bake, i left home awhile , after come back home , my tart over bake!!! It become Portuguese tart instead..yummy..Thank iwen for your recipe...
Hi Wendy, very happy I did it successfully! 非常好吃!!! You are indeed a very thoughtful teacher by providing such detailed instructions and tips. Keep up the good work!
Hi Iwen, i just did the egg tart recipe, i'm so happy the tart actually came out of the mould. My pass experience was the tart is stuck to the mould. However, my base is not cooked perfectly, either the base is too thick or the oven temperature is not right. I follow exactly 190C for 20 mins. Secondly i find it rather too sweet, can i reduce the sugar? I wonder can i actually bake the tart shell halfway before adding the egg custard to make sure to have a perfectly baked tart shell?
Great for your improvement, yes u can slightly reduce the sugar on egg custard but not overly, as sugar help to give structure too. So far my experience is best to bake all at the same time, but diff oven diff case, u can try
hello.. love your recipe! may i know if i don't have a cutter, but i roll them into a ball, then flatten it with my palms, can i stil use the clipwrap + mould method to get the crust shape well? thank you! c:
Yes, absolutely. i did that too. haha. thanks for liking my video, you can subscribe to my channel and on notification bell to receive all my latest video every time, i just uploaded portuguese egg tarts video too. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Oxpe_Z9iC5s.html
After trying 2-3 diff recipes, this is the best egg tart recipe I've tried. The tart shell was perfect! The custard taste & texture was spot on, simply perfect. Thanks a bunch! Definitely making this again!
Oh wow, glad u love it, thanks for your compliment, made my day, please send me photo after making. Hope you can try other recipes too. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6_zUxmwQptk.html
Καλησπέρα σας συνταγή σας είναι πάρα πολύ ωραία είναι πάρα πολύ ωραίο κέρασμα αχ και να ταν και στα ελληνικά μετάφραση για να μπορούμε να τη φτιάξουμε ευχαριστούμε για τις ωραίες και πάλι συγχαρητήρια είστε πολύ κατατοπιστική όπως φτιάχνουν τα. Ταρτάκια με άψογη εμφάνιση και πάλι συγχαρητήρια!!!!!!