![]() Eat one right away to enjoy the flaky crust and the piping hot custard filling. Cool slightly on rack before removing.ġ4. Bake at 200C (400F) for 15-20 minutes, until brown spots appear on the surface of the filling.ġ3. Line the muffin cups and fill with egg mixture about ¾ full (about 2 tbsp per muffin cup)ġ2. Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup.ġ1. Store the rest of the dough in fridge or freezer for later use.ġ0. Cut six 1cm thick slices from the rolled up dough (about 1 ounce each). Let cool slightly and add little by little into beaten egg yolks.Ĩ. Meanwhile, prepare tart filling by boiling the cream and milk gently and add the sugar to dissolve. Let it rest in the fridge for about 30 minutes.Ħ. Finally, roll the dough out into a large rectangle and fold onto itself like a jelly-roll. Probably too many times, but I was having fun rolling the buttery dough outĥ. Let’s see, I think I started mine at 2:30pm and finished at around 5:00pm, so I guess I repeated this thing five times. Cover with plastic wrap and let rest for 30 minutes. Turn dough a quarter turn, fold into threes (like a letter) and roll out. I have seen on TV where pastry chefs take their rolling pin and beat the block of butter into submission and seriously considered trying this out but my more practical judgment took over and I went the less dramatic way.Ĥ. Sprinkle top with flour, cover with plastic wrap and let rest for 30 minutes. Roll dough out into a big rectangle and arrange butter pieces on half of the dough, fold dough over to cover the butter pieces, press with hands and then roll out with rolling pin. Bring butter to room temp, and cut into slices approximately 3mm thick.ģ. Sift A into a mixing bowl, add ingredients B and mix until it forms into a smooth ball. So, the following is my interpretation of the recipe:ġ. Not knowing what some of the ingredients were, I had to make educated guesses (and measuring everything in grams is such a pain). For one thing, I discovered that my cooking vocabulary in Chinese is extremely limited. Since Hong Kong is separated from Macao only by a river, their egg tarts should still be authentically Portuguese/Macao, no?ĭeciphering the recipe proved challenging. Portuguese egg tarts came to China via Macao, a former Portuguese colony. I had been searching the internet for egg tart recipes and finally settled on one from a Hong Kong website. Damn insulation material! Where’s a cold kitchen when you need one? Wanting to have the fresh out of the oven egg tart for tea however, I decided not to wait any longer. At about 2pm, the kitchen has only cooled down to 18C. I definitely needed all the help I could get for my first puff pastry attempt and I wasn’t about to let warm temperature turn my dough into goo. The first thing I did after I got up the morning of the pastry-making day was to turn off the heater in my apartment. So, it's perfect for me! I can definitely do ugly! In other words, they are ugly looking thangs. They differ from the dim sum egg tarts in that they are less regularly shaped, with a burned and wrinkled top. For my first SHF, however, I decided to make Portuguese egg tart. They are my absolute favorite dim sum items, but again, very hard to find them in bakeries in Japan, unless I make a trip to Yokohama Chinatown. Recently I have been craving for egg tarts. See the trend? Anyway, I have been wanting to try to make my own puff pastry ever since I fell in love with the chocolate croissants in Paris (can’t find the same in Tokyo anywhere) but was always intimidated by the formidable task: who has the time and patience? But what better way to try it for the first time than for Sugar High Friday hosted by A la Cuisine? ![]() This the second time this week I am making something Portuguese, reincarnated as a Chinese dessert.
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