12/19/2023 0 Comments Egg tart recipe philippines![]() ![]() ![]() Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity, extending about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices.Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use. In a medium saucepan, combine the sugar, water and cinnamon stick over high heat. Make the filling: Preheat the oven to 500°.Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight. Starting with the edge closest to you, roll the dough into a tight log. Spread the remaining butter all over the dough, leaving a 1-inch rim.Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Using the bench scraper, fold the top half of the dough over the butter. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Roll the dough into another 15-inch square. Press the edges to seal and pat the dough with the rolling pin. Using a bench scraper, fold the top half of the dough over the butter. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim. Remove the plastic wrap and roll the dough into a 15-inch square, dusting with more flour as needed.Cover with plastic wrap and let it rest for 15 minutes. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle, 10 inches long. Transfer to a well-floured work surface and form into a 1-inch rectangle.Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream.Bake for 25-30 minutes until pastry is golden brown and the custard is set.Pour the custard filling into each mold until it is 3/4 full.Cut out circles of pastry and using your thumbs, work the dough in the molds and up the sides.If desired, run the liquid through a sieve to catch lumps. Let it cool and then add the rest of the custard ingredients and whisk until combined. Make the custard filling at this time by microwaving the sugar and water.Take it out and roll out the pastry completely, then fold into 4 layers (fold each side into the middle and then fold one side over the other).Fold the pastry into 3 layers like a book and chill in the fridge for 15 minutes.Carefully fold the water dough corners OVER the butter dough until the butter dough is completely wrapped like a present, then roll everything out until it is 1/2 in thick.Once the butter dough has been chilled, take it out of the fridge and place the square of butter dough into the center of the rolled out water dough.Using a rolling pin, roll out the water dough to ~1/2 in thickness and then roll the corners outwards even more.Blend all the water dough ingredients in a food processor until a pliable dough forms.Wrap the butter dough in plastic wrap and form into a square, chill in fridge for 15 minutes.In a food processor, blend all the butter dough ingredients until a pliable dough forms.Cut the cold butter into cubes – MAKE SURE THE BUTTER IS COLD!.3 large eggs + reserved egg whites from earlier.2 egg yolks (save the egg whites for the custard!).Time: 60 min (assembly) + 30 minutes (baking) = ~1.5 hours total.Ube contains a mild, sweet flavor that has been compared to pistachio or white chocolate and vanilla. I decided to add some ube extract into my hong kong egg tarts to give it a slightly richer taste. ![]() Ever heard of Ube? Ube is a pretty purple yam that is a staple dessert ingredient in the Philippines, where it’s often boiled and mashed, and commonly used for jams and puddings or to color sweet treats and breads. ![]()
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