Hong Kong-Style Egg Tarts

Hello! I love these videos from Buzzfeed – they’re really entertaining to watch and they have a lot of different types of cuisine. We worked with eggs last week, specifically with egg whites. However, this recipe focuses mostly on using egg yolks.

Based on what we know about the chemical differences between egg yolks and egg whites, why would this recipe focus on using the egg yolks? Why is there a difference in consistency between the tart dough and the egg mixture that is poured into the tart?

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