Egg Puff Tart. In this video I will show you how to make Chinese egg tarts. Usually these are found in dim sum restaurants or Chinese bakeries. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine.
How to make Chinese egg tarts: The traditional tart shell is made by combining a lard dough and water dough and laminating them together to create the flaky layers.
This process can be tricky and very.
The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata.
You can have Egg Puff Tart using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Egg Puff Tart
- You need 1 of biji telur kuning.
- Prepare 1/2 tbsp of madu (ganti pes kurma 1 tahun ke bawah).
- It's 1/2 of teaspn tepung jagung.
- Prepare 3 tbsp of susu fullcream.
- Prepare 1 of sheet puff pastry KAWAN brand.
The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants and cha chaan tengs. These puff pastry egg tarts are such a festive breakfast or lunch dish and is something different than your usual bacon and eggs. So if you have some (left over) puff pastry in the freezer, give these a try.
Egg Puff Tart instructions
- Bancuh telur dan madusehingga sebati.
- Tambah tepung jagung, susu full cream dan kacau sehingga sebati..ketepikan seketika untuk buat kulitnya.
- Untuk kulit guna pastry brand kawan.. pastry segi empat kecil bahagikan kepada 4 bahagian.
- Masukkan puff pastry yg di bahagi 4 ke dalam acuan cup cake.
- Tuang adunan ke dalam puff pastry cup dan bakar selama 20minute suhu 130.
Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. In the bowl of a stand mixer fitted with the dough hook, combine the flour. The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes. The centre of the puff pastry may puff up as well. But the weight of the topping should sink it back down.
