Bake for 10 to 12min until the crust is golden and the custard is firm. Take the dough out of the fridge and roll it to about 0.4cm thick.Ģ Use an egg tart mould to stamp the dough into individual bases before pressing each one into the mould.ģ Prick small holes in the base, then pour in the egg custard. Run it through a sieve to ensure that there are no lumps and the mixture is smooth.ġ Preheat the oven to 200 deg C. Cover with cling wrap and store in the fridge while you make the egg custard.Ĥ Mix all the ingredients for the egg custard in a large bowl. Do this two more times – this process is what makes the tart base soft and flaky. Fold the left section onto the centre, then the right side over the first flap – you should have three stacked layers of dough.ģ Roll the dough flat again and repeat the folding process. Both the oil and water doughs should have the same texture and firmness.ġ Wrap the rectangular water dough around the ball of oil dough, pulling the edges in to cover the oil dough fully.Ģ Roll out the combined dough until it’s flat, and roughly eyeball it into three sections. When the dough forms, roll it into a 1cm-thick sheet with a rolling pin. Wrap with cling film and chill in the fridge for 20min.ģ Make the water dough by combining all the ingredients for it in an electric mixer. Mix until a dough is formed.Ģ Dust a work surface with flour, and knead the oil dough into a ball. Serve warm.45g egg, beat an egg then measure out what you needġ10ml sugar syrup, make a simple syrup by mixing 2 parts water to 1 part sugarġ Make the oil dough by combining all the ingredients for it in an electric mixer. Bake for 10 minutes, or until crusts are browned and dark brown spots are seen on the filling.Bring out the prepped custard filling and tart shells.Preheat oven to 230℃ (or your oven’s highest possible temperature setting).Place the muffin tray / tart molds in the freezer for 1 to 2 hours.The base should be slightly thinner than the sides. Using your thumb, press each piece onto a tart/muffin mold until it forms into a tart shell.Bring out the dough log from the fridge and cut it into six pieces.Refrigerate for at least 2 hours or overnight.Cover with cling wrap, making sure that the wrap touches the mixture.Continue stirring until the mixture slightly thickens and smoothens. Using the same saucepan, combine the rest of the custard filling ingredients.In a saucepan over medium heat, whisk together water and sugar.Cover the dough log with cling wrap and refrigerate for at least 2 hours or overnight.In effect, we’re wrapping dough A with dough B, creating a slightly larger log. However, for step 8, place dough A at the bottom before rolling the dough. To prevent the dough from getting torn as it leaves the surface, use a dough scraper while trying to lift the dough. Fold the left and right sides of dough A to the center, then roll the dough into a log, from the bottom going up.Spread half of the butter all over dough A.To avoid dough retraction, firmly press onto the sides of the dough so that they properly stick to the surface. On a flat & clean surface, use a rolling pin (or your hands) to flatten and stretch dough A until it becomes very thin.Cut the dough into two (we’ll refer to them as doughs A & B to avoid confusion).Form the dough into a ball and cover with cling wrap. Making the rough pastry dough This rough puff pastry is super simple to do and makes a flaky and multi-layered crust (like in guava and cheese puff pastries ).Knead the dough until elastic, for around five minutes.Using a stand mixer fitted with a dough hook, mix ingredients on medium speed until dough comes together.Combine flour, salt, and water in a mixing bowl.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |