i think i caught the dim sum fever… (●♡∀♡) no idea how it happened, but i really enjoy spending hours in the kitchen making these little snacks.. (ღ˘⌣˘ღ)
Recipe from a Fuijian Xindongfang Culinary School Chef via Baidu 文库 中文食谱可参考以上百度文库链接
Pastry dough
220g cake flour
30g bread flour
40g butter, softened
5g caster sugar
1.5g salt
125g water
180g butter (for laminating)
Directions
– prepare tart filling ~ place all ingredients except egg yolk into saucepan and warm up over low heat till it begins to boil. remove from stove, and place in bowl to cool. stir in egg yolk (whisked) once milk mixture has cooled and set aside
– prepare pastry dough ~ knead all ingredients together except butter (40g) till it comes together. add in butter and incorporate well. cling wrap dough, and allow dough to rest for 20 mins
roll 180g butter into a rectangular sheet
roll rested dough into a sheet at least 3x longer than the butter sheet and place butter sheet in the middle of dough
enclose butter sheet inside dough by overlapping the dough flaps and seal seams well. rest pastry dough in fridge for 20 mins
remove pastry dough from fridge and roll out into a long rectangular sheet
make quarter folds towards the centre of the dough..
… then further fold the dough into half
roll pastry dough out into a rectangular sheet once again
and repeat the same process with quarter folds
and then folding it into half again. rest dough in fridge for 20 mins
remove rested dough from fridge and roll it out once again into a long rectangular sheet
this time, do an envelope (i.e. 3 folds) fold
once again, roll dough out into a rectangular sheet…
… and make an envelope fold again. chill pastry dough for 20 mins
remove dough from fridge and roll into a 0.5 – 0.8cm thick sheet
starting from lengthwise, roll pastry dough into a swiss roll and cling wrap tightly. freeze for 20 mins
roll each portion out (slightly) into a round disc. sift some flour on top of each disc
using fingers (dough being floured side facing up), shape dough into moulds with a bit of dough slightly higher than the mould
pour filling into tart base ~ about 80% full
– bake tarts in preheated oven of 210 degrees on middle rack for 23 mins
Personal notes:
very crusty tart shell… well worth the effort (∿°○°)∿ ︵ ǝʌol
– i rolled my butter into a L 23 x W 16cm sheet
– i did not have egg tart mould (or at least i realised!! ʅ(｡◔‸◔｡)ʃ) so i used mini fluted fruit tart moulds, which is 8cm in diameter
– i had to slice the dough into 2cm in thickness to fit the mould better, and made 18 tart shells. however, my tart filling was only sufficient for 13 tarts
– my tarts were baked for 23 mins exactly. for those that did not brown, i baked for another 2 mins and removed from the oven
– i used evaporated milk instead of condense milk (no reason why… just trying to use up the very little that’s remaining in the fridge)
– i filled my tart to 70% full
not sure what you meant by melting butter? but the butter should be of a pliable texture. not too hard and definitely not softened butter. usually what i do is slice the butter up and piece them into a desired sheet when they get a little softer. then i use my rolling pin and start to pound the butter (between cling wrap or 2 sheets of parchment paper) into the ultimate size. of course, different people have different ways of doing this. some just purchase butter that comes available in sheet form. do chill the butter sheet for at least an hour before using it for lamination. this way, it is easier to roll out your pastry dough later. i hope this helps.
Beautiful egg tarts! You have done a great job with the pastry!
I almost make some, two weeks ago, then the daughter had a fever, sore-throat and now she\’s coughing and down with a flu! Egg tarts are her favourite. Will try to make some when she is ok!
This is the only tart that I love but the last time I made these was long before I started blogging. Thanks for showing the making process the pictorial way. I\’ll be back to follow you.
2粒，2粒。快还过来！
流…流…流口水中
有引诱到我，那馅料一定很香，好想吃哦。。
Yummy，我要2个做早餐哦！！！
还有剩吗？我要吃呢！
Looks absolutely yummy!
How to roll the melting butter on pastry?
Hi Hui Kee
not sure what you meant by melting butter? but the butter should be of a pliable texture. not too hard and definitely not softened butter. usually what i do is slice the butter up and piece them into a desired sheet when they get a little softer. then i use my rolling pin and start to pound the butter (between cling wrap or 2 sheets of parchment paper) into the ultimate size. of course, different people have different ways of doing this. some just purchase butter that comes available in sheet form. do chill the butter sheet for at least an hour before using it for lamination. this way, it is easier to roll out your pastry dough later. i hope this helps.
这个看得出很好吃叻！
很赞的步骤图呢，辛苦了：）
几次我都是静悄悄的来, 终于浮上来留言了. 发现你家有不少动物哩. (must be animal lover ,right ?) 我会慢慢来搬食谱哦.. 先搬走这个, 做过普通,港式蛋挞, 还没试过酥皮滴
The tarts look so good! Will bookmark this. Btw Victoria, can\’t help noticing the pollution index. That\’s terrible!
肯定上我那中毒的，啊哈哈哈。。。。
点心楼里的蛋挞，我也绝不错过，绝不！！！
今天就赖在你家不走了。。。直到把你家的蛋挞吃完再回家，哈哈哈。。。。
Beautiful egg tarts! You have done a great job with the pastry!
I almost make some, two weeks ago, then the daughter had a fever, sore-throat and now she\’s coughing and down with a flu! Egg tarts are her favourite. Will try to make some when she is ok!
迟了， 我来迟了。。。没得吃了！
改天记得， 早晨是我寂寞的时候， 你要在这时请我吃哦！ 哈哈哈。。。
I love Portugese egg tart!!!! Clapping for you……!!!!! :))
I\’m late too as I can see many lining up in front of me for your egg tart. :(
我也迟到了，请为我reserve 3粒（下一轮的），ok？？咔咔咔～～
This is the only tart that I love but the last time I made these was long before I started blogging. Thanks for showing the making process the pictorial way. I\’ll be back to follow you.