 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 20 |
|
Not the chinese egg tarts! It's another variation. The tops are suppose to be burnt. I got it from Leelee in jo's deli bakery site. Ingredients:
30 g shortening |
30 g pastry margarine |
60 g hong kong flour |
60 g plain flour |
12 g eggs |
5 g shortening |
1/2 teaspoon caster sugar |
1 1/2 tablespoons water |
1 drop yellow food coloring |
5 egg yolks |
90 g caster sugar |
75 g evaporated milk |
175 g dairy whipping cream |
250 ml uht milk (full cream milk) |
Directions:
1. Mix well the egg and sugar.
2. Add in the rest of the ingredients and mix well.
3. Leave aside for later use.
4. Method for Oil Dough: Put all ingredients together to make into a dough.
5. Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
6. Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
7. Roll it to 2 single and 2 double fold.
8. Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
9. Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
10. So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
|
|