Friday, 26 October 2012
Egg Tart
50gm icing sugar
200gm flour
140gm butter
1/2 egg
Egg filling
140gm sugar
4 eggs
300 ml water
80 ml evaporated milk
1. Knead butter and flour
2. Refrigerate for 20 mins
3. Boil water and sugar
4. Leave to cool
5. Mould pastry-press with 2 thumbs-prick with fork
6. Edge slightly higher than pan
7. Mix milk and egg into sugar water
8. Sift mixture
9. Pour egg filling into mould
10. 80% full cup and bake immediately
11. Bake for 20 mins at 200c
12. Ready when toothpick can stand upright....
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Yield: 12 pcs 1 1/2 cup warm water 1 tbsp brown sugar 2 tsp kosher salt 2 1/4 tsp yeast 4 1/2 cups APF 4 tbsp melted butter Baking soda wate... -
Hi am back!!! Being quiet for so long2, however the passion is still within me, and that is the reason am coming back for more sharing ......
