Step 19īake for 5 minutes, then reduce the oven temperature to 320☏, and bake for a further 15 minutes or until the custard is just set but still retains a slight wobble.
Youtube taoist tv chinese egg tart recipe full#
Stand the tart molds on a baking pan and fill the tart crusts 70 percent full with the custard mixture. Return the tart crusts to the freezer for a final 15 minutes before filling and baking. Repeat the process for all your tart molds. Gently push the dough out from the center to the edges, ensuring that you don't rip it. Lightly oil a tart mold, then place a pastry circle in the center. Using a round pastry cutter, cut out 30 circles that are ½-inch larger than your fluted tart molds. Remove the dough from the freezer and roll it out until ⅛-inch thick. To finish the egg tarts, preheat the oven to 350☏. Strain the mixture through a fine-mesh sieve to remove any lumps and then gently skim the surface with a spoon to remove any floating bubbles. Pour the sugar mixture into the eggs and stir with a spoon, then stir in the evaporated milk. In a separate bowl, lightly whisk the sugar and custard powder into the water until the sugar has dissolved. Return the dough to the freezer for a further 15 minutes.įor the filling, place the beaten eggs in a bowl. Fold one third at one end of the dough over the middle, then fold the other third over the top. Remove the dough from the freezer and mark into thirds. Chill in the freezer for 15 minutes to firm up slightly. Rotate the dough 90 degrees clockwise and lightly dust with flour. Step 9įold the 2 halves over each other to form 4 layers of dough.
Lifting the dough by placing your hand underneath the bottom layer of paper, fold each side of the dough in to meet this imaginary line. Remove the top sheet of paper, rotate the dough rectangle so that one long edge is facing you, and mark an imaginary line down the center of the dough. Place a sheet of non-stick parchment paper on top of this double layer of dough and lightly roll it out to a rectangle about ½-inch thick. Place the oil dough on top, ensuring that there is at least a ¾-inch border of water dough all around the edge of the oil dough. Place the water dough on a sheet of non-stick parchment paper and, using a rolling pin, lightly roll the water dough out into a rectangle ½-inch thick. Remove the 2 doughs from the freezer and let soften slightly (but not for too long, otherwise they will be difficult to handle and require further time in the freezer to firm up again). Pack the water dough and the oil dough into separate large baking pans lined with non-stick parchment paper. You should be able to stretch it into a super-thin, translucent film. Check the elasticity of the water dough by pulling it between your fingers. You should be able to stretch the dough out between your hands to form an ultra-thin film without it breaking. Knead in the mixer for 10 minutes until the dough is super stretchy. Step 2įor the water dough, place all the ingredients in an electric stand mixer fitted with the dough hook and mix to form a dough, adding some water-up to 2 cups-in order to bind the ingredients together if necessary. Place the mixture between 2 sheets of non-stick parchment paper and roll out until ¾-inch in thickness, ideally into a rectangular shape. For the oil dough, mix all the ingredients together in a large bowl.
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