I have been eyeing Lena's flaky egg tarts since she posted it many months ago, her egg tarts was so gorgeous and the tart is close to the restaurant standard in term of the taste of filling as well as the flakiness of the crust. It is delicious! Thanks Lena from Frozen Wings for the beautiful recipe. This recipe is a sure keeper!
As you know, my current rented place oven is not working well, once turn on the oven, lot of carbon crumble dropping down from the hot grill. As I'm so desparate to make the egg tarts for Gabriel, I leap into this recipe and make it the open ceremony of my first baking journey in Melbourne. There was obstacle in the begining, beside need to tackle the issue on oven, I couldn't locate the shortening! My first batch of egg tarts came out using butter and oil instead of shortening and the crust was...a bit hard, not flaky enough. It got layers but is not the perfect crust texture. Then after asking around and google about it, I found the vegetable shortening which we Asian usually keep on the shelves they Aussie kept it in the fridge!! It is with the brand Copha, they treated it like butter, so it is found on the fridge section in Coles! Initially I still wonder whether this is the same stuff as what I usually used in Singapore, I leave the Copha on the table for two days and it is still in solid form like what we get in Singapore, haha.. it can be kept on shelves not in fridge! (note on 26 Mar 2013: the Copha became soften after a few days on the shelves, when press on it, the texture is pliable to work with)
For my bake, there is still room for improvement, I burnt the crust a bit, still need to familiar myself with the oven temperature.
Recipe adapted from Frozen Wings Original from Agnes Chang Dim Sum Series 2
230g high protein flour, sifted
10g custard powder, sifted
4 tbsp castor sugar
1 egg, lightly beaten
4-5 tbsp water
150g plain flour, sifted
240ml boiling water
120g castor sugar
1 tsp vanilla essence
1/2 tsp vinegar (helps to set the filling)
Filling: Add castor sugar into the boiling water, stir to dissolve the sugar and set aside to cool. After the liquid cool down, add in eggs, vanilla essence and vinegar. stir well and sieve the fillings, discard remaining egg whites in the strainer. Set aside for later use.
Water dough: Mix flour and custard powder together and rub in butter until it resembles breadcrumbs. Add in sugar, mix well and put in the egg and 4 tbsp of water, mix with hand until it forms into a dough. Knead the dough until it becomes a smooth dough. wrap the dough with cling wrap and leave it aside. (*I suggest place the dough in fridge not longer than 30 mins)
Oil dough: Mix the flour and shortening until it comes together. Wrap the dough with cling wrap. Let dough rest for 10 mins.
To prepare the pastry you may hop over to Lena's blog to see her illustration.
Folding the pastry:
1. Flatten the water dough into a rectangle, flatten the oil dough into a smaller rectangle then water dough.
2. Place oil dough in the center of water dough and wrap the oil dough by lift one side of the water dough and fold up to 1/2 of it, lift another side of the water dough and seal up the fold.
3. Flatten the dough into a rectangle, fold one end of the dough up to 2/3 of the dough. fold the other end of the dough up on top of the folded dough.
4. Turn the dough 90 degree.
5. Flatten the dough once again and roll into a rectangle and repeat steps 3-5, 2 times. Let it rest for 30 mins.
6. Roll the pastry out into a big dough with thickness of 0.3cm. Use a round cutter to cut out the dough. Place the dough onto the lightly grease tart case, pressing the bottom and sides gently. When finish lining all the tarts, preheat the oven to 180C (for my oven as 200C, the crust will burn)
7. Pour the filling about 70% full and bake for 25-30 mins. The last 5-10 mins have to leave the oven door slightly ajar to get the smooth mirror filling.
(you may need to check your own oven temperature to get the best result)
Lovely flaky egg tart with a nice smooth filling!
Gabriel gobbled two egg tarts after I finished snapping photos.
wow looks yummy, gabriel was so lucky to have a great mumReplyDelete
Eileen, you are a great mum too!Delete
Eileen is No. 1 today & I'm No.2. You are so clever, egg tarts also know how to make! Like the egg filling very much!ReplyDelete
Thanks Jessie! not clever lah, copy from Lena's recipe :)Delete
These egg tarts look so good! Now i feel like baking some myself.ReplyDelete
Hi Faeez, this recipe worth the trouble, try it out!Delete
Joceline, 是的，我家人喜欢 ：）Delete
Your tarts looks so good! If only I could have some for breakfast now!ReplyDelete
Joyce, you are good in making tarts, can have some of mine today and bake it yourself tomorrow...hahaha!Delete
Those egg tarts look flaky and I love the golden yellow colour. Very pretty!ReplyDelete
Thanks Ann! The crust is crisp and crumbly.Delete
looks delicious! and i think the 'burnt' parts make them look super authentic! and it's interesting to hear you talk about your baking experiences in Australia :)ReplyDelete
Thanks Janine! Nice to see you here!Delete
Wah wah wah... This is very very nice... But I'm so lazy lately...no mood to go into difficult and complicate baking.ReplyDelete
Btw, u can try David Jones food dept for the Crisco shortening (Aud 11.00 /453g). Crisco is easier to work with compare to copha...I think!
Li Shuan, this is not difficult if compare to your beautiful creation lah...Delete
David Jones got?! Will try to look for it next time, thanks!
hi tze, i'm coming over to see your egg tarts! beautiful! i'm happy that you managed it so well..despite not familiar with the oven. TO be honest, i'm quite intimated still making egg tarts..oh, the shortening can be kept in the fridge? must have taken a long time to soften it. Thanks for linking back and hope to see more of your bakes.. from melbourne!ReplyDelete
Lena, I soften the shortening using microwave :) It is more pliable to work with. To be honest, the folding pastry part really intimate me too :)Delete
Hi Ah Tze,ReplyDelete
To be honest... I never like using copha! I didn't like the idea of it being solid even in room temperature and didn't want to eat it or feed it to my family at all.
The Asian or bakery one is softer than copha but I never bother to buy any shortening at all. - Sorry that I'm the anti-shortening person :p
However, no doubt at all that egg tart pastry needs shortening to create its ultimate flaky texture. Yours look fabulous!
Zoe, your reminder frighten me :DDelete
The copha in OZ surprisingly didn't have the fault smell that the Asian shortening has. Its ingredient spelled out only hydrogenated coconut oil and soya bean lecithin. I suppose an emulsifier thing is added to make the coconut oil solidified, which like in many type of chocolate which need the emulsifier to hold it together.
yes, not all pastry needs shortening, depends on what pastry we are making, for the egg tart pastry, we need to have shortening to create the crisp and crumble crust.
This looks great, wonderfully done. I really like HK style egg tarts!! Hope you are doing well at Oz. :)ReplyDelete
Hi Hanushi, love to see you here!Delete
I miss Singapore!!! we have so long take for granted lot of thing around us.
Hi Tze, love the way your tarts look, the flaky skin and the soft filling compiment each other well:) Great job!ReplyDelete
wow! your egg tart look very flaky! one definitely not enough!ReplyDelete
I've sent you an email :)