Macau-style egg tarts (Po tat) from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 164) by Kristina Cho

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Notes about this recipe

  • krista_jo on November 05, 2021

    I found these needed a bit longer cooking time than advertised. It is important that the bottom crust gets nice and brown. My oven goes up to 550 so next time I am going to try the higher temperature.

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