白糖 ½ 汤匙
白糖 60-70克 (更新30/07/12 - 糖份可以减至55克）
鸡蛋 100克 (1 ½颗大蛋或2颗中蛋)
1）挞皮总重量约290-300克，分为10等份（视个别挞模大小而定），揉成小粒。放到蛋挞模型中间，用拇指由里到外捏到覆盖整个模型边缘，边捏边顺时针转动挞模 (更新30/7/12 - 也可以擀平用大小适中的圆形切割器切出模型放入挞模里再捏)。
2）倒入8分满的蛋液。预热烤箱，以180度烤20分钟即可 (更新30/7/12 - 如做双倍份量烘烤时间可以加多5分钟）。
Easy & Delicious Egg Tart
(Recipe adapted from Heimama)
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
25-30g egg (½ egg)
Rub-in Method (cold butter)
Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. With fingertip (I used fork and scraper), rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.
Easy Method (melted butter)
Melt butter. Combine all dry ingredients and mix well, add melted butter and beaten egg. Using a pair of chopsticks mix to form a soft dough. Wrap with cling wrap and refrigerate before use.
60-70g sugar (update 30/7/12 - can cut down to 55g)
100g beaten egg (1 ½ large eggs or 2 medium eggs)
40g evaporated milk
Few drops pure vanilla extract (optional)
*Heat up water and sugar till sugar dissolved. Let cool. Add beaten egg, evaporated milk and vanilla extract and mix well. Sieve 3 times.
1) Weight of the pastry dough is about 290-300g. Divide the dough into 10pcs (depending on your mould size), roll into ball and press the dough into tart moulds (update 30/7/12 - or roll into sheet and use a round cookie cutter to cut out the shape before placing on the tart mould).
2) Spoon in the fillings till 80% full. Bake in preheated oven at 180C for 20 mins (update 30/7/12 - if double the recipe baking time should increase 5 mins).
You may also like: Coconut Egg Tart
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Not the Kitchen Sink.
Tomorrow is Hari Raya Puasa, wishing all my muslim readers Selamat Hari Raya!
For non-muslim readers, Happy Holiday!
I just made egg tart and chicken pie. One uses creaming and one rub-in method. I find the rub-in method crust is more buttery and flaky. But as I was using 2 different recipe, cannot compare. Now I read yours, I think we are right!
哇， 你做好多蛋塔呢， 我之前觉得那个融化奶油的方式比较方便， 但是下次我也要试试ｒｕｂ ｉｎ ｍｅｔｈｏｄ， 口感不一样！ReplyDelete
对咯，我也觉得如果用蛋塔模来做的话，很浅，下次我也要用muffin tray 来做，因为每次做到都吃不过瘾ReplyDelete
According how you describe the texture of the crust, I think I like the rub in method.ReplyDelete
Beautiful egg tarts - very smooth filling. I also did egg tarts recently - missing it now.ReplyDelete
Really sweet of you to post a English version.ReplyDelete
我以前也是以为只有rub-in method和creaming method。那个用融化奶油的方法这的很简单。
Fong's Kitchen Journal，
没有挞模没关系，你可以用muffin tray。我看你了你的chicken pie直流口水，我也想做。
Bingo! Same here.
I saw ur egg tarts, I tried to leave a comment via my smart phone but couldn't post it, not sure why. Ur egg tarts look delicious.
You are welcome! Do give it a try when you are free.
I've just baked these using rubbing in method and they are great! The filling is soft & silky like tofu :)) thanks for sharing the recipe.ReplyDelete
U are welcome !
I tried your recipe, both method. Both are yummy and nice.ReplyDelete
Thank you for sharing the recipe.
You are welcome! I am glad that you like it. After comparing both methods, which one you like more?
Angel. which brand of Custard powder and milk powder did u use for the skin ?
The custurd powder I used is Bird's brand. I use whatever milk powder I have on-hand, sometimes I use my mum's milk powder (Anlene), sometimes I use y son's milk powder.
hi, can replace the evaporated milk with fresh milk?ReplyDelete
Yes but the texture of the egg custard may be slightly different as evaporated milk is "thicker".
Tks for the recipes. I tried today!!! Using the easy method/ melted butter, it's easy nut the crust is very 'loose'. Next time I try cut butter method see what's te different....I didn't put milk powder though cos no milk powder at home.. Also replaced evaporated milk with fesh milk.. Result is good too....ReplyDelete
Tks again for the recipes. Egg tart is always my favorite Tim sum. Nvr thought I can Make it myself!!!!!
You are welcome!
Actually the photo in this post is made by Easy Method but as u can see from the photo the crust is not "loose". It can even cut into half.
I suspected ur dough might be too dry. The dough should come together as one piece. U are add little more milk if you find the dough too dry.
Personally I prefer the result using the rub-in method, just make sure u use very cold butter to rub in and don't over work the dough.
Thanks for sharing the recipe with pictures. How glad that I found your blog with English translation, thanks so much. Will try it soon...ReplyDelete
Thanks for dropping by my blog and let me discover your beautiful food blog.
Beautiful name, nice music, amazing website!ReplyDelete
Thank you for sharing this recipe and for posting it in English. BTW, may I ask how long should i fridge the dough before taking it out for molding? Also, is it OK TO substitute creamer powder instead of milk powder? Thanks a bunch Angel. =)
Thanks for your compliment. I feel so flattered.
Actually you can use the dough immediately if you can handle it. There is no specific timing you need to chill it before use.
I have never tried replacing milk powder with creamer powder but I guess it is OK to do so. You can totally omit the milk powder if you do not have it.
Hi Charlene Foong,Delete
Try the recipe. Nice ! But why mine egg tart so light yellow... compare to your one? Your one look more nice.ReplyDelete
I believe it's due to the egg you used. Some egg yolk is orangy colour some look more yellowish.
Thanks for your reply..ReplyDelete
Actually i like this recipe so much...
But i facing a problem although i had try for 3 times...
the filing is watery .. but i follow same recipe as yours... and i always have extra alot of filling ...
sometime i need to put in second time to cook the filling again....
thx for your reply..ReplyDelete
I like tis recipe so much...
But facing a problem although i did for 3 times...
the egg tart filling, i always had extra and also watery after baked for 20 mins..
i have to send in back to oven and bake again...
sometimes over cooked. result turn out not good...
If you have extra fillings maybe due to the mould you used. Just reduce it next time.
You may have to adjust the baking temp according to your oven, maybe your oven heat is too mild? One way to test if the egg fillings is cooked is to insert a toothpick, if the toothpick can stand means it is cooked.
Thanks for your receipe. I finally plucked up my courage today to attempt my first asian baking. They turned out pretty well and yummy, so thanks a bunch again. Just one question, I wonder why my egg fillings was not as smooth as yours. Mine was all bubbly and wavy. SunnyReplyDelete
Did you follow the recipe to sieve the fillings 3 times before using? This helps to eliminate any air bubble.Delete
If the filling is wavy after cooked may be your oven is too hot or the top is too near to the hea. You can try to lower the temp or shift the tray lower.
在吗? 您好~ 我刚刚做好了~ 但是为什么蛋挞内的鸡蛋是膨胀的确不是像您图中那么的美...ReplyDelete
Hi sabo mui,Delete