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港式蛋撻 (曲奇餅皮做法) ~ Hong Kong Egg Tarts (Cookie Dough)

Have you been craving for Egg tarts lately? Don’t just buy one or two from the store. Make a bunch in your own kitchen to share with family, friends & neighbors. They will think you bought them from the bakery. Be sure to taste them while they’re still warm from the oven!!! Enjoy!

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You can purchase the custard powder I used in this video here:

Easy Egg Tarts Recipe
Makes 18 egg tarts

Ingredients for the egg tart shells:
8 oz. (227 g) all-purpose flour
2 oz. (57 g) powdered sugar
5 oz. (142 g) unsalted butter, softened
1/8 teaspoon salt
1 large egg

Ingredients for the egg filling:
6 oz. (170 g) water
3 oz. (85 g) sugar
4.5 oz (127 g) egg
1 oz. (28 g) evaporated milk
1/2 tablespoon of custard powder

Additional items needed:
10 tart molds of 7.25 cm
1 cookie cutter of 7.5 cm
Parchment paper

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港式蛋撻 (蛋塔)

中筋麵粉 8 安士(227 克)
糖霜 2 安士 (57 克)
牛油 5 安士 (142 克) 室温
鹽 1/8 茶匙
雞蛋 1 隻

水6 安士(170 克)
砂糖 3 安士(85 克)
雞蛋 4.5 安士(127 克)
淡奶 1 安士(28 克)
吉士粉 1/2 湯匙

10 隻圓形撻模 – 7.25 cm
圓形餅模 1 隻 -7.5 cm
1 張豬油紙