Home Recipe Bake Easy Egg Tart Recipe

 

Easy No Bake Raspberry Cheesecake Recipe

It was my nieces birthday again on last two weeks. Yes, again...she is now 10 years old and her sister whose birthday also fall in May, is 7 years old this year. Time flies, I am getting older and they are getting bigger. Our family normally celebratetheir birthday at the same day since both birthday fall in May. We always say they are "sipek ho mia" (super good fortune) because we celebrated their birthday yearly. Unlike my generation, I only get to celebrate my birthday on my 12th and 18th birthday.

 

Steam Chicken with Mushroom Using Cosway Steamer

Recently when we were doing house keeping, we found out that there is a unit of steamer given by Camus's mom. She bought it from Cosway many years ago but did not use it at all. We took it out from our store room and keep it at kicthen. Last two weeks, we used it to cook for our lunch and dinner. We found it quite useful and easy to use without dirty our kicthen, hence not much cleaning job after cook except for washing the steamer part by part after use. We first try with steam chicken with mushroon, the night before cook, we merinate two big chicken drumsticks with oyster sauce, soy sauce and pepper. To make the chicken more delicious, we added dried mushroom, red dates and ginger to the chicken on the day we cooked. Since the steamer contains three layers, we put in lady finger and corn too. With this simple and easy cooking way, we were able to enjoy our meal, and it was so delicious.

 

Rainbow Red Kiwi Fruit | New fruit in Japan

 

Indonesia Layer Cake with Hawflakes Recipe

After prune Indonesia layer cake, I am confident to bake layer cake again. This time, I baked Indonesia layer cake with hawflakes. Recipe follow the same as prune layer cake, except that prune was replaced with hawflakes. After first lesson learnt from prune layer cake, this time, with more cares and precaution steps, I am happy to say that it was a very successful and delicious one. This round, every single layer is baked until even darker brown, about 6~7 minutes per layer. I baked at upper level of oven. Hawflakes were arranged at 3rd and 6th layers. Melted butter was brushed for every two layers. I managed to bake a total of 8 layers at 8" square cake tin, every layers were measured evenly with one cup of mixture.
Easy Egg Tart Recipe PDF Print E-mail
Written by Administrator   
Monday, 25 March 2013 00:00
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EggTart_2I make it! I make it! After years of phobia, I finally overcome it with this recipe. An egg tart recipe that I found from other blogger. I got the recipe and bought a can of evaporated creamer for quite some times. Last weekend, I decided to bake this recipe. When I saw the egg tarts were nicely came out from my smart oven, I was so happy and feel worth it to bake them in front of hot oven on this super hot weather day.

This few weeks, the weather in Penang was so hot. It makes my body hot, temper hot! Thank God that the egg tarts turn out nicely, or else somebody might need to sacrifice and listen to my complain again.

I follow the recipe ingredients shared by Small small baker, where original recipe from HeiMama. I follow my own method during baking.

This is the recipe:
Ingredients:
Filling
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk

Pastry
300g plain flour
2tbsp custard powder
2tbsp milk powder
1tbsp sugar
1 egg
200g butter, melted

Method:
Filling
1. Heat up water and sugar until sugar dissolve, leave to cool.
2. Add in eggs and evaporated milk.
3. Mix well and sieve mixture.

Pastry
1. Combine all dry ingredients.
2. Add melted butter and beaten egg.
3. Use chopstick mix to form soft dough.
4. Refrigerate before use for easy handling.

EggTart_3

To bake egg tart
1. Take out pastry from refrigerator, take a small portion of pastry and press into egg tart mold.
2. Repeat until all pastry is finish.
3. Bake at preheated oven at 180C for 8 mins.

EggTart_4

4. Remove pastry from oven, pour in egg mixture until full.
5. Continue bake for another 15 mins or until egg mixture is firm.
6. Remove egg tart from oven.

EggTart_5

The reason I bake pastry first is because I want a crunchy pastry. Secondly, I want a soft egg filling, hence I do not want to bake egg mixture for too long. With this method, I can have a crunchy outside and soft inside egg tart.

EggTart

I prefer more egg filling tart but due to the short tart mold's size, I can't fill in too much of egg filling. I will consider buy a taller cup for egg tart in future.


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Comments   

 
#6 Yang 2014-08-13 01:38
Excellent recipe . I did it tonight and it was successful and delicious thank you very much :lol:
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#5 juan 2013-12-01 15:50
how long does the dough needs to be in the refrigerator before use?
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#4 MnY - Yong SH 2013-04-23 17:29
Hi Noi,

350g water = 350ml water
100g milk = 97ml milk (roughly)

Water conversion from ml to g is 1:1.
Milk conversion from ml to g is about 1.03 depend on milk density.

This link is good for conversion:
http://www.onlineconversion.com/weight_volume_cooking.htm
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#3 Noi 2013-04-23 16:44
How many in litre. Is 350g water and 100g milk. Tks
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#2 MnY - Yong SH 2013-04-19 08:27
Yes, you can. Just use whatever you have to substitude. Save cost ...haha :lol:
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#1 JJ 2013-04-18 21:58
Do you think we can use the muffin tray as mold ?
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