Baking Food

Unleashing My Inner Baker and Making Egg Tarts for the First Time

January 10, 2020

Hey lovelies!💗

Lately I have been feeling super inspired to bake!👩‍🍳 After watching 10+ episodes of The Great British Bake Off, I felt well prepared to bake something …HA. Little did I know.

Note to self: read the comments

After some googling, I chose this Hong Kong Style Egg Tart recipe from Tasty.

I picked this recipe based on 4 criteria:

  1. Do I have most, if not all the ingredients? Can I affordably buy the ingredients I don’t have?
  2. Check the tools!!! I wish recipes had a tools section that listed items you would need to make the recipe possible. It can be intimidating to start if you don’t already have all the “baking essentials” like a cupcake pan (which I did not), strainer, rolling pin, etc.
  3. Does this look like something I would enjoy eating? (This might sound like a no-brainer but as someone who cooks dinner often enough, you really want to pick something you have a chance of liking. If you do not like savory pies, no matter how highly rated the recipe is, you are condemning yourself to an unhappy result.)
  4. Have other people tried making this and was there some level of success for them? I check the reviews of the recipe to see if there are additional tips. This ended up saving this recipe for me.

The aim here is to find the nice combination of ease, fun, and deliciousness in a recipe. 😊 That’s how I ended up making egg tarts!

How did I do?

the first dough was way too crumbly and dry

My first attempt…was almost a disaster.😅 The dough for the pasty ended up being way too crumbly and took me forever to shape it in the tin. I ended up redoing the pastry dough (luckily the custard turned out fine).

trying to shape the first dough was a nightmare – you can see how patchy the dough was
the second attempt went way smoother

Take two was successful! Based on the comments in the original recipe, I noticed I wasn’t the only one struggling with a crumbly dough. I added some water and then put the dough to chill in the fridge prior to rolling it out and that did the trick. I also used a rolling pin to flatten the dough. This made it easier to make sure I was putting an even, thin layer of crust in the cupcake pan.

Unleash your inner baker!

So glad they turned out well and tasted yummy!

Part of my resolutions for this year is to pick up some new skills. I have been feeling super inspired from watching baking shows lately and this was a fun (and at times frustrating) way to learn something new. I highly recommend this recipe and will definitely be making this one again. If you decide to try this recipe out, remember to add water to the batter before shaping it into a ball and chilling it!

Have you baked before? Let me know in the comments!

As always thanks for reading!

Until next time,

V <3

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