![]() Then, cut your dough in half and wrap your dough before placing it in the freezer for 15 minutes or until you are ready to use it.įor the tarts, I like to use a cupcake pan because I don’t have egg tart molds at home and they’re a good size. Use your rolling pin again and flatten the dough in a rectangle with one inch and repeat the tri-fold. Wrap your dough and place it in the freezer to chill for 15 minutes. Then, fold one side towards the center (like a brochure) and then fold the other side over the center. Use a rolling pin to flatten the dough into a rectangular shape with about 1/2 inch thickness. Transfer the shaggy dough onto a clean surface and use your hands to form it into a ball of dough and knead the dough twice to make sure it keeps its shape. Then in a large bowl, stir in the sour cream until it becomes a shaggy dough. In a food processor, add the flour, powdered sugar, salt, and cubed butter and pulse until the butter pieces are slightly smaller than the size of dimes. Instead of waiting hours for dough to chill and laminate properly, you can have a pastry dough ready to bake in under 1 hour. What’s great is that you can easily make it into a crust or a pastry like apple turnovers. This rough puff pastry is super simple to do and makes a flaky and multi-layered crust (like in guava and cheese puff pastries). This helped to shorten the time it took to make the tarts, and most importantly, it shortened the amount of headaches I got. After years of tasting different egg tarts (both Honk Kong and Portuguese versions), and also trying to bake different variations, I wanted to move away from traditional recipes to simplify the crust and adjust the custard filling. While both egg tarts are delicious on their own, I’ve realized that I wanted to make a different and simplified version based on my preferences. The Portuguese pastry shell has a simpler “ruff pastry puff” process that I could start from–it also took less time. ![]() There are also long amounts of chill time in between each fold and lamination. They both have a generalized base of a pastry shell recipe, but the Hong Kong egg tart has a shell that requires laminating two different doughs together: a water dough and an oil dough. The center is also less sweet than the Portuguese egg tarts because they use less sugar and are slightly paler in color due to using the whole egg.Įach of these egg tarts require different techniques in baking. They have a crust that is a mix of pastry puff and shortbread and therefore has a sturdier shell. Hong Kong egg tarts: these are typically found at dim sum restaurants.They are also baked until the centers darken, giving them their signature blackened look. Many recipes also call for cinnamon in the custard center and sprinkled on top. The centers are much more sweet and have a traditional custard base by using only egg yolks. ![]()
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