- 20
- 180 mins
- 205 mins
Ingredients
- 300 g all-purpose flour
- 6 g salt
- 45 g unsalted butter in the dough
- 150 g water
- 180 g unsalted butter
- 110 g whipping cream
- 75 g milk
- 30 g granulated sugar
- 2 egg yolk
- 8 g condensed milk
- 8 g baking flour
Preparation
Step 1
Stir fry
For the egg tart wrappers, I would love to make a larger batch since the process is time consuming. It can be freezed for quite a long time. For me, I have tried about 2 weeks. And remove the wrapper from freezer to refrigerator for soften before making egg tarts at home.
To make egg tart wrappers or pastry
In a large bowl, mix salt with flour. And then cut unsalted butter chunks as shown in picture 1. Use your hand to rub the flour and butter into fragmental texture as shown in picture 2. Stir water in and then knead into smooth dough (picture 3). Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour(picture 4)
When the dough is almost ready. place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt as shown in sub-picture 1.
Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle . Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Press the wrapper slightly to remove any bubbles. Fold the two sides up as shown in picture 2.
Then rotate the wrapper around 90 degree and then roll out to a large rectangle again like sub-picture 3. Then fold the wrappers to form a flour layer wrapper. Cover with plastic wrapper and place in refrigerator to reset for 20 minutes.
Rotate the wrapper again and repeat the folding process for another 2 times(totally 3 times). After each folding, if the butter begins to melt or you feel a little bit hard to roll the wrapper out, place in refrigerator to reset for around 20 minutes. If the room temperature is quite low, you can skip resetting process in order to save some time.
After all the folding process is done. Slightly flour your operating board and roll the wrapper into another large rectangle again. Roll it up to a long log like sub-picture 4. But try to make it as tight as possible.
If you do not plan to make egg tart
In a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside as sub-picture 1.
Add egg yolk and mix well picture 2. Shift the baking powder in picture 3, mix well picture 4. Filter the mixture to get the custard filling picture 5 and 6.
Pre-soften the pastry shell before preparing the filling and cut into wrapper around 25g like picture 1
Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside as picture 2.
Pour egg custard filling around
Yield:
To make the dough for egg tart wrapper: In a large bowl, mix salt with flour. And then cut unsalted butter chunks. Use your hand to rub the flour and butter into fragmental texture. Stir water in and then knead into smooth dough. Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour.
To prepare the butter wrapped inside: place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt.
Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle. Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Fold the two sides up.
Then rotate the wrapper around 90 degree and then roll out into a large rectangle again. Fold the rectangle wrapper to form a four layer wrapper. Place in refrigerator to reset for 20 minutes.
Cut into wrapper around 25g.
Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside.
To making the custard filling: in a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside. Add egg yolk and mix well.
Shift the baking powder in, mix well and filter the mixture to get the custard filling.
To baking the egg tart: pre-heat the oven to 220 degree C.
Pour the egg custard filling to the crust around 70% to 80% full. Place all egg tarts in and baking for around 25 minutes until the custard is custard is burnt and the crust is brown. If you like darker surface, bake for another 5 minutes and rotate your tray if necessary.
Remove out and set aside for cooling down a little bit and serve warm.
Chinese Tomato and Egg Stir Fry