Saturday, February 25, 2012

A Perfect Tea-Time Delicacy!

Hello how’s your day? I hope everything’s fine!

And for you who are having problems or feeling bad, I’m glad to recommend you enjoying a kind of food that can help you feel better. It’s always a great idea to lounge and have a break with a cup of tea/coffee and some snacks! This time I recommend you a pastry that is suitable for breakfast and tea time. Children will love it too as the flavor is so irresistible, haha…

It’s Hong Kong Style Egg Tart! Sometimes it’s also called as Chinese style or Cantonese style egg tart. Does it really come from Hong Kong? 

Yup, egg tart was first introduced in Hong Kong in 1940s by local tea houses (cha chan ting) and coffee shops. Because of its delicate flavor, Cantonese style egg tart has been included on World’s 50 Most Delicious Food by CNN Go in 2011! Find out more on Wikipedia
Also, egg tart is my favorite food! Every time it comes out from oven, the sweet smell, taste, and texture are always able to whet my appetite. The flaky outer crust of egg tart is somehow a perfect match for the soft and sweet custard filling, yum!

Home-made Egg Tarts, yummy!
Here, I provide the recipe of this lovely egg tart just for you!

Cantonese Style Egg Tart                                                         

-        Crust
600 grams            All-purpose flour (the brand of all-purpose flour in Indonesia is Bogasari Segitiga Biru)
350 grams            Margarine (or butter)
100 grams            Granulated sugar
2 eggs
1 pinch salt
1 tablespoon Custard Powder

-        Filling
8 eggs
350 cc Milk
200 grams Sugar
100 cc Water
Vanilla essence as desired

Cooking Method:
1.   Preheat oven to 200˚Celcius.
2.     Blend in the eggs, butter/margarine, and custard powder. Then pour in the flour, mix well.
3.     Put the dough into refrigerator for half an hour.
4.     Roll and cut the dough into pieces and place in small tart mold. You do not have to grease the mold with oil.
5.     Making pastry filling: Stir in milk, eggs, vanilla, water, and sugar together. Afterwards, strain the liquid to separate egg white lumps in order to produce a smooth filling for the tarts.
6.   Finally, pour the liquid into the pastry crusts.
7.   Bake for 45 minutes.

This recipe can produce around 53 pieces of egg tarts. You may also decrease the quantity of each ingredient to suit the amount of egg tarts you desire.

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