Thursday, December 31, 2009

Egg Tart II (Flaky Crust)

SKIN A:

110g of plain flour (1 cup)
10g of custard powder (2 tsp)

1 tbsp of beaten egg
28g of margarine (about 2 tbsp)
45ml of water (3 tbsp)

SKIN B:

90g plain flour
60g shortening
(approximately 4 tbsp)


FILLING:

2 eggs
1/4 cup sugar
3/4 cup milk


  • Mix and knead all ingredients for A and B separately to form a pliable dough. Cover with paper and chill in fridge for 20 mins
  • Make an 'X' pattern on dough A (round shape)
  • Rolled out dough A to obtain the pattern "+"
  • Dough B should be shaped to roughly form a square.
  • Wrap dough A (yellowish) with dough B.
  • Firmly press down all over the surface of the dough with rolling pin (do not to leak any Dough B out from Dough A)
  • Fold dough 3 times (make 2 folds like an envelope) and pinch to seal and form back into a rough rectangle shape again
  • With aid of the rolling pin again, press out the dough to get an even rectangle shape.
  • Repeat another 2-3 times
  • Chill the dough for 30mins in the fridge and roll out the dough to 1/4 inches thick
  • Roughly cut out circles of dough and press into tart shells. Poke the base with fork
  • Beat eggs, sugar, gradually add in milk for the custard filling
  • Fill tart shells with custard filling about 80%
  • Bake 200C for 15 mins, then 180C for 10 mins





























*Recipe adapted from Quinn's Baking Diary and http://jodeli.proboards.com/index.cgi?board=chinese&action=display&thread=245




No comments:

Search This Blog