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Sunday, May 6, 2012

Egg tart...


Egg tart...

http://mybakingworkshop.blogspot.com/2012/02/egg-tart.html


Egg tart

Pastry / Pastri:
1/2 cup Icing Sugar / 1/2 cwn gula aising (saya guna caster sugar)
1 Cup butter / 1 cwn mentega
3 Cup flour / 3 cwn tepung
1 egg / 1 biji telur
A dash of vanilla essence / sedikit esen vanila

Method / Cara2:
1. Sift the icing sugar and the flour into a mixing bowl. / Ayak gula aising bersama tepung dalam mangkuk.
2. Add the butter & vanilla, rub it into the mixture until you get crumbs. / Campurkan mentega, & vanila, gosok dgn tepung sampai menjadi seperti serbuk roti.
3. In a bowl, lightly beat the eggs and then add it to the mixture and start kneading till you get soft, pliable dough. / Dalam mangkuk, pukul telur & masukkan dalam campuran tepung tadi & adun hingga menjadi doh yang lembut.
4. You can start forming small balls and then place them on the moulds, start forming the base using your finger to push dough into the mould. Pre-bake the pastry for about 10 - 15 min until golden brown. / Bulatkan doh & bentukkan guna jari dlm acuan tat. Bakar pastri separa-masak selama 10 - 15 min hingga kuning keemasan.

Custard filling / Inti kastard:
2/3 cup white sugar / 2/3 cwn gula
1 1/2 cups water / 1 1/2 cwn air
9 eggs beaten / 9 biji telur
Dash of vanilla essence / Sedikit vanila
1 cup fresh milk @ evaporated milk / 1 cwn susu segar @ susu cair

Method / Cara2:
1. Pour the water into a pan and heat up then add the sugar. Bring to boil and let the sugar dissolve, then remove from heat and cool completely.
1. Masukkan air & gula dalam periuk & panaskan. Biarkan mendidih sampai gula larut,matikan api & sejukkan.
2. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Then add in the sugar and water mixture you had made earlier (make sure it is cool completely).
2. Masukkan telur dalam mangkuk & pukul sekejap. Tapiskan ke dlm mangkuk lain. Masukkan susu & vanila. Gaul sebati. Kemudian, masukkan campuran gula & air tadi (pastikan sdh sejuk).
3. You will need to sieve the mixture again, then pour it into pre-baked pastry..
3. Tapis adunan inti sekali lagi & tuang dlm pastri yang telah di bakar separa-masak.
4. Preheat the oven to 160ºc. Then bake about 20 -30 minutes or until the egg custard is cooked and not watery anymore.
4. Panaskan oven pd suhu 160 C. kemudian bakar selama 20 -30 min atau hingga inti masak.
 — in Shah Alam, Selangor.

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