Obsession

This one I got from a friend's mum a long time ago when I saw the picture. This was like inception of facebook, pre Instagram and I've never seen anything as good since. Here are mine, packaged up and ready to go to friends before I consume far too much. They're pretty angerous, especially when warm. My own skills being limited, but every time I want to go back and try egg tarts I search for this recipe. I've expanded some on the original recipe although it is as flexible as old school recipes seem to be. Lard can be replaced with shortening. Cake flour can be used instead of Plain flour. Eggs are medium or large. Where it says liquids as ounces, I literally weigh ounces of liquid out rather than fluid ounces. No idea if they're any different. I'll update the pictures when I make nicer ones. Trimming the pastry would probably make it nicer to look at, but I'll take the extra depth of filling any time. Ingredients: Oil Pastry: 150g Plain fl...

We've been watching Zoom cooking sessions with Michelin starred A Wong during lock down and absolutely loving it. Possibly we've been giving him a bit of grief on the side, but all in good humour! My friends and I are big fans of Chinese food but it's a fine balance between great Chinese food, and doing what it takes to be Michelin - his needs to have the bells and whistles on it, but at the same time charging £8? for a Bor Lor Bau (pineapple bun) which goes for a standard of around £2 in Chinatown bakeries is shocking. In line with normal restaurant dessert prices scarily, but it better be the best bor lor bau ever. In line with that, he served his egg tart on the show with a scoop of clotted cream on top. *shields eyes*. Giving it a good shot here (see the picture) but just as an FYI, usually butter does not feature in chinese egg tarts, and usually the water pastry is...flour, egg and cold water. Having made them I only conclude that I prefer the recipe I had before. W...