Discussion in 'The Food Section' started by [N], Jun 23, 2009.
Both are the same thing, Steamed Custard Bun
wow not heard of 'lau sau bau'....made me think of 'dau sa bao' [red bean bun] though haha...
if its gotta be that lai wong bao.....id rather have the old school 'leen yung bao'...!!!!!!!!!!!.....
yeh tat or coconut tarts are good too hehehe
somehow i don't like it anymore D:
my mom uses the crisco shortening can's tenderflake pastry recipe (it's the recipe on the big crisco shortening can) and makes the tart shells with that. She bought legit metal tart tins to put the pastry to mold it (cut out circular shaped tart shells to put in the tins) and she'll freeze them in batches. Then she just has to make up the egg custard part and she'll just bring out her tart shells, pour in the egg custard and bake them. My dad will eat 6 of them JUST LIKE THAT!
wow, everyone seemed to adore dan tart ! I used to liked them ._. not anymore. Maybe the patissery here is not the best.
I love eating egg tarts and it tastes very good when it just came out of the oven!
Who doesn't love egg tarts?! I LOVE THEM! I like them even more with the flaky crust...but I'll still eat them with the shortbread/cookie-like crust.
I also LOVE those Portuguese Custard Tarts!
They are delicious, especially the mini ones although I think 3 of them make up a normal one!
<3 egg tart
Its taste soo GOOD! i like the strawberry one.
mm egg tarts are the best
I love egg tarts, especially the mini ones. WIll eat them in one bite.....delicious.
BTW, the portugese egg tarts are also really nice.
I like Portuguese Egg Tarts more than egg tarts! It's sweeter.
i like the flaky dan tats!
i like chinese and portugese dan tats!!
yes, I like egg tarts. I like ones with dough not shortening.
I love egg tarts. I always order them when I go out for dim sum.
I love dan tart!! Especailly the ones i ate when i was little. So hard to find that taste now in Australia. Been around and tried diff onces.. i don't like some of the dan tart with those crispy pastry... I like the hard ones.