Tai Cheong Egg Tarts, Hong Kong

Tai Cheong Bakery :)))

the original store at Central

these days any popular establishment have been bought over and turned into a corporate business

Tai Cheong has boomed to 14 branches today

thanks to Mr. Chris Patten, the very last British Governor of Hong Kong, who's a HUGE fan for Tai Cheong's egg tarts.

Tai Cheong has been baking for 6 decades
though this current shop is not the original one, they tried to maintain its old nostalgia feel with interior.

The original bakery once stood along Wellington Street
This street has got Mak's Noodle, Tsim Chai Kee, Yung Kee roast goose.....and the famous market *u can practically hang out here the entire afternoon*
Tai Cheong was here until they had to relocated all thanks to property growth and high rental
well in fact they were forced to shut down....
but I kinda like its current location now :)))))))))

Baby K, u want some eggie eggie tarts????
hmmm she's thinking hard....coz not too long ago she had mango pudding at Yung Kee
she must be thinking these adults have been eating non stop since breakfast, what's wrong with them?? maybe they need formula milk like me :P

well again....if u are locals, u'll know when to come
hahahahha
best time would be 9am or 3pm
coz that's when the pipping hot wobbly eggie tarts are outta the oven
:)))))))))))))))

and to enjoy these babies
we bunk ourselves 2 doors away at Pacific Coffee
it's pretty much OK to have ur egg tarts there as long as u buy coffee/drinks

they were so delicate and wobbly and soft and HOT
and FRAGILE

depending on the time of the day at purchase,
if it's pipping hot then it's really good
coz its crust is crumbly and buttery

there's been pretty much mixed reviews on egg tarts..
some lurve the crust pastry like this one
some like it flaky like Honolulu egg tarts
both has got their own unique crusts

when u look at this pic...u'll know how crumbly it was
it's impossible to cut it
the idea is to shove the whole tart into ur mouth
which was almost impossible unless ur mouth has got a diameter equals to mine


on-going debate of the BEST EGG TARTS in Hong Kong
hahahaha
with Baby K bz key-ing the minutes of the meeting on Mommy's iPhone

sorry we are just food convicts who lurve to analyse stuffs and have controversial discussions
we should just be food critiques lar......so serious and passionate about it
hahahahhahahahahhahah

Hello??? Dear Secretary of the meeting...u got all the notes of our debate????
>.<

Pushed her hair aside and tucked it behind her ear...
Baby K are u listening????

Is that Elmo u are looking at???
iPhone is such an important tool....
one gadget for all from Mommy, Daddy and Baby
for work and play
L.O.V.E.

Anyway if u are looking for an egg tart recipe...here u go....
Disclaimer: I dun guarantee if it works...hahahhaha but if ur baking skill is as bad as mine...pls don't bother...

Tai Cheong's egg tart recipe

Ingredients

Pastry:
Flour 450g
Sugar 110g
Evaporated milk 2 teaspoons
Margarine 110g
Butter 110g

Egg Custard Filling:
Water 450ml
Evaporated milk 200ml
Sugar 450g
Egg 4pcs

Pre-heat the baking oven to 300°C

Method
Pastry:
1. Mix all pastry ingredients and knead it into a dough
2. Refrigerate the dough for 2 hours, re-knead it before use
3. Roll out the dough and cut it to small dough balls, then press the balls into the tart shells.

Egg Custard Filling:
1. Dissolve the sugar in the boiling water, set it aside to cool down
2. Stir in the egg, evaporated milk with the cold sugar water
3. Sieve the mixture and refrigerate it for 30 minutes before pouring it into the shells with pastry on
4. Pour the egg custard filling into the shells. Bake it 5 minutes until the pastry turns gold brown, then bake for another 15 minutes at 150°C