It wasn’t quite as good as the last one I had at the famed Tai Cheong bakery in Hong Kong, but holding the egg tart in my hand-one that I had made from start to finish-felt pretty darn empowering. I bit into the crisp, tender pastry and savored the smooth custard. My first try turned out terribly I had overworked the dough and it was tough and brittle. “You can just feel really prideful of yourself and your culture too.” That afternoon I thought about Cho’s words as I followed Wong’s egg tart recipe. “When you make yourself, you lay a little claim to it,” Cho says. Remove the tart moulds/tart tins after a few minutes and cool completely. Remove coconut tarts from oven and let cool on a wire rack. Bake the tarts on the lower 3rd rack at 350F for 25-30 minutes, or until slightly golden brown in colour. These easy Chinese egg tarts are one recipe that making it from scratch is just not worth it I love Hong Kong egg tarts or dan tart. Setting my dinner table full of the foods I grew up eating-and sharing this experience with my husband-filled my chest with pride. Decorate with a maraschino cherry in the center of the tart (optional). Cooking through Irene Kuo’s The Key to Chinese Cooking, Cecilia Chiang’s The Seventh Daughter, and Grace Young’s The Wisdom of the Chinese Kitchen felt like reconnecting with my culture. I immersed myself in Chinese food blogs and cookbooks. But last year’s shooting in Atlanta and the recent rise in anti-Asian hate crimes jolted me awake. I never learned to make turnip cake or mooncakes from scratch. In my most vulnerable moments, I thought that disregarding my heritage seemed like a fair price to pay if it meant I’d be unequivocally accepted by my peers. After these negative experiences in high school and early adulthood, I couldn’t help but feel that being Chinese was more a burden than a joy. I was emotionally exhausted by the rejection that often came when I shared my food and culture with others. I want to steam a whole fish, dive into a bowl of red-cooked chestnuts, and fill my apartment with the warm, spiced aroma of flavor-potted tofu.įor a long time I felt pressured to assimilate and shied away from my Chinese heritage. ![]() ![]() Lately, I’ve been yearning to re-create the flavors of my childhood in my own kitchen. ![]() Sprinkle over the dry ingredients and toss with your hands to coat the cubes. Cut the salted butter into 1/2 inch cubes. It wasn’t just about embracing a new challenge, though. Place the flours, cornstarch, sugar and salt in a large mixing bowl. It seemed silly that I was confident in my ability to make a fancy French cake like a marjolaine or opera but couldn’t imagine baking something as essential to my culture as the egg tart is.
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