First of all, the most important thing you need to have is a RECIPE...
Egg tart recipe:
For Dough:
250g Butter
250g Flour
100g Sugar
1 teaspoon of Salt
1 small Egg
For Filling:
1 can of Evaporated creamer
200g Sugar
5 Eggs (5 egg yolks and 4 egg white)
Next, prepare all the ingredients according to their stated amount.
~Butter and sugar~
~Flour and eggs~
~1 whole can of evaporated creamer~
You can use Carnation-brand creamer ^_^
Then mix, mix and mix with your own hands...until it becomes like this...
(just like mi hun kueh..lolx)Okay, the dough is ready. we need to prepare the fillings...
1st, pour approximately half can of evaporated creamer into a pot, add in sugar and heat it up.
Keep on stirring until all of the sugar is dissolved.
Then only add in the other half of the evaporated milk.
Next, beat up the mixture of 5 egg yolks and 4 egg white until it become frothy...
After this, you must wait for the evaporated milk to cooled down before you add in the eggs. This is to avoid the eggs to get cooked in a higher temperature.
Ho ho ho...we are reaching the most important and also the hardest part liaw. this is to form the shape of the dough.
1st, prepare the mould for the dough.
And apply some butter on them to prevent the dough from sticking to the mould after it's baked.
Hands-on time!!
Grab a small handful of dough and press it gently onto the mould. Make sure there are no air bubbles trapped in it so that your egg tart will be in perfect shape =)
The amount of dough can be adjusted according to how thick you want your egg tart crust to be.
Make sure it is evenly distributed around the mould...(can see some finger prints there..haha)
After this, you have to put all the dough into the oven and bake for 2 to 3 minutes to let the dough harden up a little bit before pouring in the fillings.
Then pour in the fillings and into the oven it goes (again)!!
After approximately 10 to 15 mins, you can take the tray out to have a look, if you think that it is not baked yet, then add the baking time until it is golden brown =p
1st, pour approximately half can of evaporated creamer into a pot, add in sugar and heat it up.
Keep on stirring until all of the sugar is dissolved.
Then only add in the other half of the evaporated milk.
Next, beat up the mixture of 5 egg yolks and 4 egg white until it become frothy...
After this, you must wait for the evaporated milk to cooled down before you add in the eggs. This is to avoid the eggs to get cooked in a higher temperature.
Ho ho ho...we are reaching the most important and also the hardest part liaw. this is to form the shape of the dough.
1st, prepare the mould for the dough.
And apply some butter on them to prevent the dough from sticking to the mould after it's baked.
Hands-on time!!
Grab a small handful of dough and press it gently onto the mould. Make sure there are no air bubbles trapped in it so that your egg tart will be in perfect shape =)
The amount of dough can be adjusted according to how thick you want your egg tart crust to be.
Make sure it is evenly distributed around the mould...(can see some finger prints there..haha)
After this, you have to put all the dough into the oven and bake for 2 to 3 minutes to let the dough harden up a little bit before pouring in the fillings.
Then pour in the fillings and into the oven it goes (again)!!
After approximately 10 to 15 mins, you can take the tray out to have a look, if you think that it is not baked yet, then add the baking time until it is golden brown =p
THE OUTCOME...
PERFECTO!!!!
Golden brown tasty egg tart!!
~YAM-MIE!~
PERFECTO!!!!
Golden brown tasty egg tart!!
~YAM-MIE!~THE END~~~~~~~~~~~~~~~~~~~~~~~~~^_^~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
P/s: This is not dangerous at all, so you can try it at home =p
All the best for those who dare to attempt this recipe... >.<
P/s: This is not dangerous at all, so you can try it at home =p
All the best for those who dare to attempt this recipe... >.<
