There is not story that I can whip up from this next post. But my dad inspired me to make our very own home-made egg tarts. Daddy has strong, sensitive taste buds. That makes him very picky about food. A few weeks ago, daddy wasn't well so he asked mummy to get him some egg tarts but refused to eat those anyway because they were too sweet. So he got mummy to buy another couple of egg tarts from another bakery.
So I figured, wouldn't it be pretty much healthier if you can control the ingredients i.e. salt and sugar content in your own favorite pastries? Yes. I think so too.
So here are my home-made egg tarts which are just as good as those from the bakery.
Ingredients:
A. For Pastry
1 egg, beaten
220g unsalted butter, softened
300g plain flour
3 tablespoons sugar
a pinch of salt
B. Filling
3 eggs
4 tablespoons sugar
1 tablespoon custard powder
70 ml fresh milk
230 ml water
Directions:
1. To make the pastry, mix together butter and sugar until creamy. Then, add in eggs and salt. Mix until incorporated.
2. Pour flour and mix well until dough is formed.
3. Refrigerate for 30 minutes.
4. Meanwhile, prepare the filling by beating eggs together with sugar and custard powder.
5. Pour milk gradually while mixing the filling.
6. Finally pour water while alternatively stirring the egg tart filling.
7. Remove the dough from the refrigerator and tear off and roll just about less than an inch of ball dough, place in the center of the tart tin and with your thumbs, lightly press the dough starting from the bottom and up to the sides.
8. Then, pour filling into the center of the dough.
9. Bake in a pre-heated oven at 180 C for 20 - 25 minutes.
This is a Hong Kong/Cantonese Egg Tart recipe, pretty simple, no? Makes about 20 egg tarts and best eaten straight from the oven; hot and fresh! 20 egg tarts gone in two days!
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