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Post by SeaDragon on Jan 14, 2018 17:28:46 GMT 10
Portuguese Egg Tart 葡式蛋塔Recipe from Kitchen Notes on Fenying's radio program, Saturday, May 5, 2007Egg Filling 葡式蛋奶馅Ingredients:A:50g fresh cream 50g sugar B:2 eggs (120g) 150g milk 50g fresh cream ½ tsp vanilla oil (or extract) Method:1. Stir Ingredients A - sugar and fresh cream till sugar dissolves. 2. Mix Ingredient B thoroughly. 3. Combined Ingredient A & B evenly together, strain for use later. Note: This quantity makes 20 tarts. Sweet Short Crust Pastry 甜塔皮Ingredients:A:250g butter 50g icing sugar (sieve) B: (mix)50g eggs ¼ tsp vanilla oil (or extract) C: (sieve)375g plain flour 25g custard powder 5g baking powder ¼ tsp salt Method:1. Beat butter and icing sugar in the mixer using medium speed. 2. Add ingredients B in 2 separate additions and beat till creamy. 3. Mix sieved Ingredients C using low speed to form dough, do not over mix. 4. Chill dough in the fridge for 30 mins. 5. Roll dough to 3 mm thickness on a floured tabletop. 6. Cut pastry into circles with a round cutter. 7. Place round pastry on tart mould, drop mould lightly a few times to let pastry sink into mould, then press to the rim to shape tarts, cutting off any excess pastry. 8. Fill tart shells with filling till about 80% full. 9. Bake in pre-heated oven at 180°C for approx. 25 mins till cooked, remove and cool. Note: makes 28 tart shells.
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Post by SeaDragon on Jan 14, 2018 17:34:25 GMT 10
Anonymous said... Hi Violet/ Irene, I thought Portugese egg tarts are supposed to have fluffy puff pastry cup instead of normal egg tart pastry cup? Is it possible that you teach us how to make fluffy pastry cup? I think with the fluffy pastry, it'll be a perfect portugese egg tart! Many Thanks May 5, 2007 9:25:00 AM SGT Sai Yee said... IRENE, 请问什么时候用发粉, 又什么时候用双重发粉呢, 之前听广播的时候, 好像听到是要用双重发粉, 但看 BLOG的时候却是发粉, 要如何分辨呢? 希望你能抽空解答, 谢谢你! May 5, 2007 11:09:00 AM SGT Irene said... Hi Anonymous, 你说得没错,葡式蛋塔用的是 中式塔皮,一层皮一层油,问题是:塔皮的制作法,很难让 Violet 在节目中讲解到很清楚,所以我们就不采用中式塔皮了,请原谅! Hi Sai Yee, 什么时候用发粉, 又什么时候用双重发粉呢? 如果你有1罐双重发粉,只要你有看到发粉或双重发粉的字眼,就可以把你的双重发粉拿出来用了,我也只是用双重发粉1种而以,ok? May 5, 2007 11:33:00 AM SGT kell said... Do u have receipe for cheese tarts with blueberry jam? some bakery which sells taste very yummy esp the bakery at depot road. can teach? Fm: kell May 8, 2007 7:07:00 PM SGT khp said... Can i use normal fine sugar instead of icing sugar for egg tarts pastry? wats the diff between icing and castor sugar? Fm:khp May 8, 2007 7:25:00 PM SGT Irene said... Hi mn, Yes, u can make the pastry in advance for next day use. Hi kell, 这是 cheese tarts 的 recipe 125g cream cheese 60g icing sugar 1 egg 方法: 把 cream cheese 打松软,加入 icing sugar 打发,加入 egg 拌均,然后倒进已做好的塔皮上,放一些 blueberry jam 在中间,170°C / 25 mins. Hi khp, 你可以用 fine sugar for egg tarts pastry,不过不够滑咯 May 10, 2007 10:46:00 AM SGT
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