If there’s one thing I actually enjoy eating at dim sum, it’s gotta be dan tats. Dan tats are basically egg custard tarts. There are different versions of them such as the po gok tat- the Portuguese version I had in Macau, China. Different bakeries also make the tart crust differently. Some have it more dense like a shortcake, but my favorite is the puff pastry like crust with tons of flaky layers.
I’m not much of a recipe blog, but I do cooke/bake because I DO eat. For now, I won’t be posting recipes or directions (unless I used a link). Treat this as more inspiration!
First you make what I call puff pastry Chinese style. I make my pastry dough from scratch. It is way more work intensive, but worth it. I rolled and folded this one 3 times with a total of 10 new layers. More layers = more layers of flakiness. I don’t fold too many times because the dough starts to break down with the new addition of flour and it either gets too mushy or too tough.
I rolled out the dough and cut it out to the size of my mini tart tins. I use aluminum tins, so you don’t ever have to spray or flour them. They don’t stick for me.
Hope you’re having a great Labor Day weekend!
My brother likes Oreos, but every time I bake with Oreos, there are a ton leftover… so I decided to try a new recipe to finish them off! I’m not a fan of Oreos (both my brother and I scrape off the filling.. we just like the cookie– next recipe might be to make the chocolate cookie alone!)
These cookies are really soft and decadent. I cut sugar because I mean, I put 14 chopped Oreos with the filling into these cookies. It’s your basic chocolate chip cookie dough, with the chips replaced by chopped Oreo chunks.
PS. I didn’t partner with Oreo with this. This post is all my own and first found here at The Adventure of Letters! 🙂
Oh the humble carrot cake. It’s like Batman and the cream cheese frosting is Robin. Alone, both are grand, but together.. what an unbeatable team.
You know what I love about carrot cake? It’s made of carrots and THAT, my friends, automatically makes this cake a vegetable. HAHA. I’m just kidding!
So if you haven’t noticed yet, I like simple things. I like when I don’t have to buy truffle oil from France and Himalayan pink sea salt for my recipes. Low maintenance is my thing. I’m all about using whatever is already in your fridge and pantry. This cake is that low maintenance item that wows people into asking what bakery you bought it from.
This is the cake that broke 3 of my family friend’s diets. I’m not even going to apologize for that. Let’s just stare for a little bit.