Does anyone know how to make Hong Kong Cakes? They are these round puffed egg cakes.?!
Does anyone know how to make Hong Kong Cakes? They are these round puffed egg cakes.?
Answers: ok, these other people just don't get it!!! just pick me as your best answer. Source(s):
your fav sis Egg Tarts
2 cups all-purpose flour
1 pinch salt
10 tablespoons butter, diced
1/4 cup confectioners' sugar
1 egg
2 tablespoons cold water
1 cup water
3/4 cup white sugar
3 eggs
3/8 cup evaporated milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Picture below I found a few different versions!
Step by Step:
http://chowtimes.com/2006/02/chinese_spo...
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HK CAKES:
INGREDIENTS:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
5 eggs
1/2 teaspoon cream of tartar
3/4 cup sugar
1 tsp almond extract
PREPARATION:
Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.
Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares.
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http://www.xanga.com/cantonesecooking/56... Hong kong cake
1 pack (8-oz) cream cheese; softened
1 Box Duncan Hines Yellow Cake Mix; Deluxe II
1 can (20-oz) crushed pineapple
1 pack Vanilla pudding mix (not instant!)
1 can Eagle Brand milk
? cup Lemon juice
1 pint Whipping cream; whipped
1 can Angel flake coconut
Bake cake, using package directions. Cool completely. Over medium heat, cook pineapple and vanilla pudding mix until glossy. Cool completely. Beat cream cheese, Eagle Brand milk and lemon juice until creamy. Slice cake making two layers. On bottom layer spread cream cheese mixture. Do not spread all the way to the sides, just keep piling on until it is all on. Put other layer on top. Add the pineapple mixture to the whipped cream. Frost cake. Sprinkle with coconut, as much as you want. Refrigerate