Tuesday, April 5, 2016

蛋塔 Egg Tarts

This is my last bake for this week. I will be away in Japan for holiday to take a break away from the kitchen.

This is another recipe taken from Carol Hu's "First Book of Baking for Beginners". Hope you enjoy it as much as I did.

Egg Tarts

160g Unsalted Butter 无盐牛油
60g Icing Sugar 糖粉
20g Milk Powder 奶粉
60g Eggs 全蛋液 (beaten 打散)
230g Low Protein Flour 低筋面粉
30g High Protein Flour 高筋面粉
1/4 Tsp Salt 盐

5 Large Eggs 鸡蛋(大)
313g Milk 牛奶
100g Castor Sugar 细砂糖
2 Tsp Vanilla Extract 香草精

Directions 做法

Combine high and low protein flour together. Sift and set aside.

Cut butter into cubes and allow to soften at room temperature. When slightly press the butter with finger and leaves an indent, whisk the butter until creamy.

Add icing sugar and continue beating the butter until pale and creamy before adding milk powder. Mix to incorporate.

Add beaten eggs in few additions. Each addition must be thoroughly mixed in before adding next addition.

Add in sifted flour in 2 batches, use the back of a rubber spatula, press and slice to combine. Fold to evenly incorporate until a dough is formed.
把过滤的面粉分两次加入,用橡皮刮刀按压的方式混合成团 (千万不可过度搅拌,以免影响口感)。

Divide dough into 2 portions and wrap with cling wrap. Refrigerate for at least 30 mins until the dough has sufficiently hardened.
混合完成的面团分成两份然后用保鲜纸包起来, 放入冰箱冷藏至30分钟定型。

Remove tart dough from fridge and cut into 18 equal pieces approx 31g each.

Place each dough onto the palm and roll into balls. Light flatten each dough into a disc. Dust both sides of the dough with flour and place the dough into the prepared tart moulds.
将小面团放在手心中滚圆,然后稍微压扁, 两面都沾上一层低筋面粉。再把面皮放入塔模中。

Use a thumb to press the skin into the tart mould. Use a fork to press out the edges to form patterns. Place the completed tart moulds onto a baking tray. Transfer the prepared tart shells into the fridge until ready for use.

Combine milk and castor sugar into a saucepan and heat up until sugar dissolved. Remove from heat and allow to cool slightly before adding in vanilla extract. Mix well.

Gradually add the warm milk into the beaten eggs and whisking continuously while pouring until combine. Sieve.

Place a piece of kitchen paper towel into a measuring cup, transfer the sieved egg mixture into the cup. The paper towel helps to absorb the bubbles from the egg mixture.

Equally divide the egg mixture into the prepared tarts mould about 90% full.

Transfer the baking pan into a preheated oven and bake at 180C degrees for 20-22 mins until the egg custard is cooked and settled.

Allow the tarts to cool in the mould for 15 mins before unmoulding. Place tarts on a cooling rack to cool completely.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

No comments :


Related Posts Plugin for WordPress, Blogger...