Things to know about Dan That Recipe
The Chinese Traditional Egg Tart from Guangdong – Dan That is a classic egg tart dessert consisting of a flaky shell and a creamy and delectable egg custard filling. Some believe that this recipe has a taste of western cuisine, but it exists even before Western colonialism.
The Chinese egg tart version is a fusion between the classic British and the Portuguese tart called pastéis de nata. The first egg tart in China was served in Guangdong Province and became popular in neighboring countries like Singapore and Hong Kong. The Chinese version is rich and creamy and has a shell that is firm, thick, and flaky. The traditional egg tart is always served hot and fresh from the oven. Today, this popular treat is sold in diverse Chinese bakeries all over the world.
Delectable Chinese Traditional Egg Tart from Guangdong. Authentic Recipe of Dan That.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 grams (7.05 oz) All Purpose Flour – Plain Flour
- 325 grams (11.46 oz) Butter Chilled
- 250 grams (8.82 oz) All Purpose Flour – Plain Flour
- 1 pc Egg
- ½ tsp Salt
- 100 ml (3.38 floz) Water Ice cold
- 5 pcs Egg
- 80 ml (2.71 floz) Milk
- 165 ml (5.58 floz) Water
- 80 grams (2.82 oz) Caster Sugar – Superfine Sugar – Baker´s Sugar
- Prepare and measure all ingredients properly ahead of time.
- Using an electric food processor, combine the flour, egg, and water.
- Mix all ingredients well until it forms like a ball.
- Make sure that the butter is chilled.
- Cut the butter into cubes.
- Use the food processor again and mix the flour and butter.
- Using the pulse function, mix the ingredient well until it creates strands.
- Use a large cling film and place it on top of the table. Sprinkle it with some flour.
- Put the water dough and flatten it using another cling film on top of the dough.
- Flatten the dough using a rolling pin and shape it into a square.
- Take out the cling film on top and place the oil dough at the center of the water dough.
- Fold both sides of the water dough to cover the oil dough fully.
- Using a rolling pin, flatten the dough, so the dough looks like a sandwich.
- Wrap it again with cling film and put it inside the chiller for around 20 minutes or until the dough hardens.
- Take out the dough from the chiller, flatten it again using a rolling pin, and make sure it is about 3 cm thick.
- Fold again both sides of the dough going to the center like a book.
- Afterward, put the dough back inside the chiller for another 20 minutes.
- Repeat the folding processes three times.
- At the last folding process, flatten the dough about 3mm thick.
- Use a cookie cutter or a small bowl to cut a round shape.
- Make sure to trim the sides using a knife or fork.
- In a small saucepan, melt the sugar in water to create a simple syrup and cool it down.
- Whisk the eggs and pour the milk and simple syrup. Mix the ingredients well.
- Use a cloth or strainer to filter the milk liquid and remove some impurities.
- Put each pastry shell on the egg tart molder and pour the filling on top of the shell. Leave a 2-inch space on the side of the tart shell.
- Set the oven to 200 ºC (390ºF) and bake the egg tart for 15 minutes.
- Decrease the temperature to 180 ºC (356ºF) and bake for another 10 minutes.
- Do not take out the egg tart immediately. Leave it inside the oven for 5 minutes while the door is open.
— Specific Atributes of This Recipe:
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