Monday, November 22, 2010
Egg Tarts
This egg tart recipe has been kept with me since my daughter was in her kindergarten stage. I learnt from a very good teacher and remember bringing my little girl along and it's such a lovely recipe.
Ingredients:
Pate Sucree:
125 gm. Butter - chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence
Egg Custard:
280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence
Method:
(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.
Note:
Half baked should be around 10 mins at 175C. I didn't put the timing cos everybody's oven is different. Judge yourself and see that it's like puff up slightly and turned white.
After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.
Enjoy!
rgds.
http://auntyyochana.blogspot.com/2006/09/egg-tarts.html
Ingredients:
Pate Sucree:
125 gm. Butter - chilled
60 gm. icing sugar
1/2 egg white
1 egg yolk
200 gm. plain flour
1/2 tsp. vanilla essence
Egg Custard:
280 gm. fresh milk
160 gm. sugar
3 nos. eggs
1 tsp. rum
1/2 tsp. vanilla essence
Method:
(1) For pate sucree: beat butter and icing sugar till wellmixed.
(2) Add in white and yolk and mix.
(3) Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
(4) Bake the tart shell till half-cooked.
(5) For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
(6) Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
(7) Add in rum and vanilla essece.
(8) Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.
Note:
Half baked should be around 10 mins at 175C. I didn't put the timing cos everybody's oven is different. Judge yourself and see that it's like puff up slightly and turned white.
After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.
Enjoy!
rgds.
http://auntyyochana.blogspot.com/2006/09/egg-tarts.html
Canh bí rợ
-1 trái bí rợ vỏ xanh bán ở chợ Việt( các bạn nhớ mua loại bí vỏ xanh xanh nhé,chớ loại bí vàng rực hết là khg ngon bằng ).
-1 cái bắp cải nhỏ
-Tàu hủ mềm(silk tofu)(các bạn nào thích loại tofu cứng thì cũng được ,nhưng CN thích loại tofu mềm này hơn)
-Nấm tròn tươi( xào với dầu cho thơm )
Cách nấu:
- Cắt bắp cải và bỏ vào nồi nấu cho mềm ,sau đó vớt bắp cải bỏ để lấy nước ngọt.
-Bí rửa sạch ,khg cần gọt vỏ(lấy vỏ nấu luôn,khi chín rụt vỏ mềm,bùi rất ngon),khi cắt thì cắt cục vuông nhỏ nhỏ cho đẹp.
-Tàu hủ mềm cũng cắt cục vuông nhỏ nhỏ,và nấm tròn thì cắt làm 4.
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