Cantonese Egg Tarts
Tart Skin Ingredients:
cake flour 25g
plain flour 200g
butter 125g
caster sugar 55g
vanilla extract few
1 egg
Egg Seasoning:
2 egg
caster sugar 70g
hot water 150mL
evaporated milk 75mL
vanilla extract 1/2 teaspoon
Tart Skin Part:
1.Put the butter at room temperature to be softened.
2.Mix with electric whisk ,mix two times to join the sugar slowly until it becomes light in colour.
3.Add two times to break the egg juice, slow play evenly.
4.Add the cloud to take flavor and mix well. Sowed twice in the middle of flour and low gluten flour, rubbing into a dough
Egg Juice Part:
1.Mix sugar with hot water until sugar completely dissolved, spare.
2.Filter egg juice with the screen, separated from the egg juice in the grain and foam.
3.Pour egg juice into the tart.
Baking Part:
1.Preheat the oven to 200 ° C. Place the tart with the egg juice carefully into the lower part of the oven.
2.Bake for about 10 to 15 minutes, or until you see the tart skin turn golden.
3.Reduced the temperature to about 180 ° C, baked until you see the egg juice slightly inflated, immediately open the oven door 2 to 3 inches.
4.Bake for 10 to 15 minutes until cooked. You can put toothpicks into the egg juice, toothpicks can stand, that is done.
5.enjoy! Follow me for more recipe!
photo source: http://www.christinesrecipes.com/2009/03/cantonese-egg-tarts.html