Salted Egg Yolk Chicken Wings “咸蛋黄鸡翅”August 24, 2017
Easy Kung Pao Chicken “宫保鸡丁”September 25, 2017
Yield: 12 egg tarts
Difficulty level: Intermediate
2 cup cake flour
¼ cup powdered sugar
½ tsp salt
100 g unsalted butter, room temperature
½ tsp vanilla extract
4 tbsp sugar
¾ cup hot water
2 egg, beaten
¼ cup evaporated milk
- Pastry dough
In a large mixing bowl, sift together cake flour, powdered sugar and salt. Add soften butter. Bring the mixture together with hands. Add vanilla extract and egg. Mix and knead the mixture until smooth. Add some water if the mixture is too dry. Cover the dough with plastic wrap. Refrigerate for 30 minutes or until the dough is firm.
- Custard filling
Stir sugar in hot water until dissolved and let cool. Beat 2 eggs. Stir in evaporated milk and sugar water. Stir until well combined. Strain the mixture until no lumps and bubbles. Chill in refrigerator while making the pastry.
Preheat the oven to 200˚C. Spread a thin layer of butter onto the tart moulds. Divide the dough into 12 equal portions and roll into balls. Press dough into a tart mould with fingers. Keep pressing and spreading the dough into a shell. Try to achieve uniform in thickness and AVOID thick bottom.
- Bake the egg tart
Stir custard filling and pour into tart shells until about 80% full. DO NOT overflow the shells. Bake for 20 to 25 minutes or until surface is golden brown. When the egg rises, reduce heat to 180˚C.
Wait for several minutes until you can handle the tarts, and then remove the tarts from the moulds. Serve while still warm. Enjoy!