The One Best Strategy To Make Use Of For Baking Recipes Revealed

Since I'm feeling lazy busy, I wished something fast and straightforward, so determined to keep on with my tried and tasted recipes (tart pastry from Hokkaido Bake Cheese Tart and contemporary milk egg filling from Hong Kong Flaky Egg Tart) which I'm very acquainted by now.

Using the precise recipes, managed to yield 13 mini egg tarts, with a little little bit of egg filling left. Probably coz my tart pastry was a little bit thicker, may probably make 14 or even 15 tarts.

Borrowed the under footage of making tart pastry from my Hokkaido Bake Cheese Tart page coz I was dashing and didn't have time to take pictures.

(A) Tart Pastry

2. Using finger ideas, break the butter and rub the butter into the flour mixture, till it resembles bread crumbs. 7. Knead the dough gently into a ball. 3. Add an egg yolk to the mixture. 5. The mixture will come together and thereafter, use the palms to form the mixture right into a dough. Place on a bit of clingwrap. 8. Wrap the dough and place in fridge to relaxation for about 1 hour. 6. Add fresh milk, the dough will become very comfortable and pliable. 4. Use a scrapper to mix the egg yolk.

until the sugar is melted. Sieve the mixture.

Now for the making of the egg tarts. Roll the dough to desired thickness, mine was about 3mm. Stamp a piece of dough using a fluted cutter (7cm). Repeat until all the dough is used up.

Place a bit of minimize dough onto a tart case (5cm). Push it downwards and utilizing finger tips to mould the dough into the tart case. It's not essential to brush the tart case as the dough itself is sort of buttery so no problem in removing the egg tart from the case once baked.

Use a small fork to prick some holes at the bottom (not too hard else filling will leak) of the dough. Fill with the egg tart filling nearly to the brim.

Before and after.

From the pictures, can see that throughout baking, the egg tart filling can have a pleasant dome shape, sadly, the filling will sink a bit after it cools down. To forestall the tart filling from sinking an excessive amount of (on account of difference in temperature), I left the tarts to cool down barely in the oven earlier than eradicating them. If anyone knows how one can retain the good dome form of the tart filling, please let me know!

Place the tray of egg tarts at the underside most rack of the oven. After 15 mins, bake at 180C for 10 mins. Bake at 200C (top and backside heat) for 15 mins. After 10 mins, remove the tray from the oven and let egg tarts cool slightly earlier than eradicating the tarts from the casing. After 10 mins, slightly open the oven door, slip a cloth or oven mitt by the door and let egg tart bake in residual heat for another 10 mins. This is to prevent the filling from sinking a lot. At this level, can see that the egg tarts will have a dome form.

I adore these cute little pop-in-the-mouth egg tarts! My kiddo loves it as nicely and ate two at one go after dinner! Although it's small enough to pop in the mouth, I nonetheless take it in two bites, extra ladylike :p. To fulfill my craving, I ate three at one go.

These are greatest served warm. The filling is fragrant and not too candy. The tarts will turn barely mushy the subsequent day, I just pop them into the oven for a few minutes and they are good to eat again. The tart pastry is the "brief" and slightly crisp kind and not the cookie crunchy type, I prefer it this manner.

Mini Egg Tarts
(yield 13-15 mini egg tarts)
(A) Tart Pastry

- 100g plain/cake flour
- 20g icing sugar
- 50g salted butter, minimize into cubes, chilly
- 1 egg yolk
- 1/2 tsp contemporary milk

1. Sift flour and icing sugar into a large bowl. 8. Wrap the dough and place in fridge to rest for about 1 hour. 2. Using finger tips, break the butter and rub the butter into the flour mixture, till it resembles bread crumbs. Add chilly salted butter cubes. 4. Use a scrapper to mix the egg yolk. 5. The mixture will come together and thereafter, use the hands to kind the mixture right into a dough. 3. Add an egg yolk to the mixture. 7. Knead the dough gently into a ball. 6. Add contemporary milk, the dough will turn out to be very mushy and pliable. Place on a chunk of clingwrap.

(B) Egg tart filling
- 100g Fresh Milk
- 50g Caster Sugar
- 2 Eggs
- 1 drop Vanilla Extract

1. While the dough is resting within the fridge, put together the egg tart filling. 11. Best served warm. 2. Remove dough from the fridge, roll to desired thickness, about 2-3mm.
3. Stamp the dough using a fluted cutter (7cm). Repeat till all dough is used up. 10. After 10 mins, remove the tray from the oven and let egg tarts cool barely earlier than removing the tarts from the casing. 8. After 15 mins, bake at 180C for 10 mins. 9. After 10 mins, slightly open the oven door, slip a cloth or oven mitt by the door and let egg tart bake in residual heat for one more 10 mins. 2. Mix all the elements collectively until the sugar is melted. Sieve the mixture. Preheat oven to 220C, prime and backside heat. 5. Use a small fork to prick some holes at the base of the dough. 4. Place a piece of lower dough onto a tart case (5cm). Push it downwards and using finger tricks to mould the dough into the tart case. 6. Place the tray of egg tarts at the bottom most rack of the oven. 7. Bake at 200C for 15 mins. Fill the tart with the egg tart filling virtually to the brim.

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