So adamant to win the battle against my wonky oven that after rolling home from the ANZA Club (dive bar!) on Friday night, I set out to make “Hong Kong-style egg tarts” (蛋塔). (Everything was made from scratch!) Ideally, I would make so-pei (multiple layers) but the recipe directed me towards a buttery shell instead.

(I stayed up until 3 a.m. and made 4 batches using a mini-muffin pan.)

On this day..

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