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..
- Back to Modo (car-sharing) - 2021