Egg Tart 牛油蛋塔
Egg Tart 牛油蛋塔
Ingredient
A) Pastry
115g - Medium Flour
65g - Butter
1/2 - Egg (B size)
23g - Castor Sugar
B) Filling
1.5 -Egg (B size)
110ml -Hot Water
58ml -Milk/Soya Milk/Evaporated milk
50g -Castor Sugar
Direction
Pastry
Step1 : Beat the Butter & Sugar.
Step2 : Add 1/2 egg mix well.
Step3 : Add flour and press the mixture together and form a dough (You can use mixer or hand for this step)
Step4 : Wrap the dough and put into fridge for 30mins.
Step5: After 30mins, cut the dough to 9 piece (26g per piece) and roll it like a ball.
Step6: Press the dough into the tart cases and shape it.
Step7: Bake the pastry in oven 150'c for 20mins.
Custard Filling
Step1: Dissolved the sugar in hot water.
Step2: Whisk the Eggs and add into the sugar water.
Step3: Add in Milk and stir until it combine together.
Step4: Sift the Egg mixture for 2-3 times to achieve smooth egg texture.
Pour the custard filling into the tart shells and bake 150'c for 20mins.
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