BBQ Pork Golden Tart Recipe (义燒金露酥) with Papa Fung

Traditionally, the golden tart dish has lotus seed inside of it. I’m changing it up by having BBQ pork inside to give it that sweet and savoury kick.

Timestamps:
0:00 Intro
0:19 Part 1: Filling
1:49 Part 2: Tart
3:09 Part 3: Assembly
4:40 Finale

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BBQ PORK GOLDEN TART RECIPE
This recipe makes 35 tarts

[ INGREDIENTS ]
FILLING
1lb BBQ Pork
2tbsp Oil
2tbsp Oyster Sauce
1.5tbsp Soy Sauce
1tbsp Dark Soy Sauce
3tbsp Sugar
1tsp Sesame Oil
1.5tsp Corn Starch
1.5 Cup Water
Pinch of Salt
TART
400g Pastry Flour
1tbsp Custard Powder
½ tsp Baking Powder
1tsp Baking Soda
100g Sugar
120g Unsalted Butter
1 Egg (2 more eggs for eggwash)
150ml Water (depending on dough dryness)
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[ DIRECTIONS ]
FILLING
1. Heat up oil in the pan, add oyster sauce and cook until fragrant, then add soy sauce, dark soy sauce, water, sugar, and salt, cook until all ingredients are combined. Then make a corn starch slurry (mix cornstarch and water together) and pour little by little into the sauce until it is thickened. Set aside and let cool.
2. Slice BBQ pork into small thin slices.
3. Add sauce to the BBQ pork slices, then add some sesame oil, mix until combined. Set aside.
TART
1. Mix pastry flour, custard powder, baking powder and baking soda together and sift it onto table top.
2. Create a well and place sugar, unsalted butter and egg in the middle, knead until combined. Slowly push flour into the mixture and continue mixing, if the dough is getting dry, add water until everything is combined and the dough is smooth. Wrap the dough and let it sit for 30 minutes.
ASSEMBLY
1. Cut the dough in half, wrap the unused dough, so it doesn’t dry out. Roll the dough until it is 1/8” thick, grab a circular mould and cut out as many as you can.
2. Take the other piece of dough, roll it out and cut the same amount of circles you did earlier.
3. Dunk the circular dough into flour then press it into the tin cup. Add BBQ pork filling and then place a circular dough on top and pinch to close the seal. Flip over the tart so it pops out of the tin mould and the bottom should be facing upwards.
4. Crack 2 more eggs, separate the yolks, and whisk the yolks together. Give your tarts a yolky egg wash, then place it into the oven to bake at 380 degrees Fahrenheit for 20 minutes.
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义燒金露酥食譜
這食譜份量可以做三十五個。
[ 食材 ]
饀:
1lb 义燒
2tbsp 油
2tbsp 蠔油
1.5tbsp 生抽
1tbsp 老抽
3tbsp 糖
1tsp 麻油
1.5tsp 粟粉
1.5 cup 水
鹽

撻:
400g 餅麪粉
1tbsp 吉士粉
1/2tsp 發粉
1tsp 梳打粉
100g 糖
120g 無鹽牛油
一個 蛋 (二個蛋掃面用)
150ml 水

[ 制作 ]
饀:
1. 加油炒香蠔油，加入生抽老抽和水，同時加糖和鹽，煑至糖溶落粟粉水埋獻至杰身，加入切碎的义燒粒和麻油拌匀即可，放置一旁備用。

撻:
1. 先將麵粉，吉士粉，發粉和梳打粉混合再篩匀。
2. 將粉料撥開中間留空，將糖，牛油和蛋放中間，先搓匀牛油再撥入粉料搓，其間加些水搓至粉糰滑身，用保鲜膜包好發三十分鐘。

组合:
1. 取出粉糰分開一半，一半先覆蓋以防乾，另一半用木棒碌薄約一分厚，用圓形模具切出粉皮。
2. 另外的粉糰要做相等数量的粉皮。
3. 先灑少許粉在撻売加塊粉皮輕壓實，加义燒饀料再蓋上粉皮，搯緊撻邊以防漏，退出撻売返轉放焗盤中。
4. 搞匀蛋黃掃面，預熱焗爐至380度焗二十分鐘至金黄色。

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Music/Sound Credits:
Branch (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

Видео BBQ Pork Golden Tart Recipe (义燒金露酥) with Papa Fung канала Papa Fung's Kitchen