The kids love the dan tats at dim sum. This afternoon, I decided to try my hand at making some. I tried out a few recipes and this one was my favorite. If you don't have time to make the dough, you can cheat and use frozen puff pastry dough found in the freezer section of your local grocery. I also bought some metal brioche molds from Williams and Sonoma to use as the tart molds.
Ingredients
Water Dough:
250 g all-purpose flour
1/2 egg, beaten
25 g sugar
13 g shortening
75 g cold water
Oil Dough:
150 g cold butter
250 g shortening
200 g all-purpose flour
Egg Filling:
80 g sugar
280 ml cold water
4 large eggs
80 ml half and half
Directions
1. Make oil dough first. Put flour in a large mixing bowl. Add in butter, and cut using a pastry cutter. Then add shortening. Use a pastry cutter to combine into a dough.Ingredients
Water Dough:
250 g all-purpose flour
1/2 egg, beaten
25 g sugar
13 g shortening
75 g cold water
Oil Dough:
150 g cold butter
250 g shortening
200 g all-purpose flour
Egg Filling:
80 g sugar
280 ml cold water
4 large eggs
80 ml half and half
Directions
2. Place in plastic wrap and freeze until firm. Mine takes about an hour.
3. For water dough: Put flour in a large bowl. Add in egg, sugar, and shortening. Mix. Add in cold
water. Mix until a dough forms. Do not over mix.
4. Place in plastic wrap and freeze until firm.
5. After doughs are firm. Preheat oven to 350F. Make egg filling.
6. For egg filling: Boil water with sugar, until sugar dissolves. Let cool.
7. Mix eggs with half & half using a fork. Try not to add bubbles.
8. After sugar cools, add to egg mixture. Sieve mixture twice. Cover and keep in fridge until ready.
9. Roll out the oil dough into a rectangle.
10. Roll out the water dough into a rectangle that is twice as long as the oil.
11. Put the oil dough in the center of the water dough. Fold up both ends of the water dough to meet in the center, covering the oil dough completely.
12. Roll out flat. Fold into quarters. Freeze 20 minutes. Repeat twice.
13. Roll out flat and thin, then cut dough using a round cookie cutter a little bigger than the tart tin's diameter.
14. Place each circle into the tart tin (mines were 2 inches in diameter on top), and press into mold. Repeat with all of dough and mold.
15. Place molds on a baking sheet. Pour egg mixture into prepared mold until 4/5 full.
16. Bake for 25 minutes or until golden. Do not let the centers bubble up or form spheres. Your oven is too hot if it does.
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