Bake for 10 to 12min until the crust is golden and the custard is firm. Take the dough out of the fridge and roll it to about 0.4cm thick.Ģ Use an egg tart mould to stamp the dough into individual bases before pressing each one into the mould.ģ Prick small holes in the base, then pour in the egg custard. Run it through a sieve to ensure that there are no lumps and the mixture is smooth.ġ Preheat the oven to 200 deg C. You will also need tart molds or muffin tins for making a Hong Kong egg tart recipe. Pour mixture through a sieve twice to remove bubbles and egg strands. Ensure that the sugar and the custard powder are fully dissolved. Cover with cling wrap and store in the fridge while you make the egg custard.Ĥ Mix all the ingredients for the egg custard in a large bowl. Lightly whisk eggs, sugar, vanilla extract, milk, water and custard powder. Do this two more times – this process is what makes the tart base soft and flaky. Fold the left section onto the centre, then the right side over the first flap – you should have three stacked layers of dough.ģ Roll the dough flat again and repeat the folding process. Both the oil and water doughs should have the same texture and firmness.ġ Wrap the rectangular water dough around the ball of oil dough, pulling the edges in to cover the oil dough fully.Ģ Roll out the combined dough until it’s flat, and roughly eyeball it into three sections. When the dough forms, roll it into a 1cm-thick sheet with a rolling pin. Wrap with cling film and chill in the fridge for 20min.ģ Make the water dough by combining all the ingredients for it in an electric mixer. Mix until a dough is formed.Ģ Dust a work surface with flour, and knead the oil dough into a ball. These are our 25 best Chinese egg recipes, whether you have just 5 minutes to cook or a whole day. 1 Make the oil dough by combining all the ingredients for it in an electric mixer. Eggs offer a super versatile, inexpensive way to put a satisfying meal on the table.
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