I love dim sum. During my last trip to Hong Kong, my aunt brought us to this place that serves really awesome ones and my friends all love it. In fact, I think D even brought her parents in law back to the same restaurant when they visited HK in Dec.
When comes to dim sum, nothing really beats Hong Kong version. Somehow, I can't get the same quality and creation in Singapore. I always ended drinking plenty of water when I go back home.
When a fast food join introduced their Portuguese Egg Tart, I didn’t rush to buy them though I heard good review about it. Finally I got to eat them when hubby brought home some. The crust is flaky though but personally I find it too sweet. The regular egg tart shop that I patronised near Maxwell Market is my favourite but they have since raised their prices that I felt that it ridiculous.
Thus, with my success that last round, I wanted to attempt the Flaky Egg Tart. Been browsing many versions over the internet and I finally settle for Corner's café with a little modification.
I didn’t do a good job on the folding part, as part of the lard oozed out of the water dough. I had to chill it twice before I finally get to roll it out.
The texture is flaky but I wasn’t able to see the layers as I over filled the egg custard.
Overall, my family said it is close to the original. Next round, I will reduce the sugar level for the egg custard and I definitely need more practise on the dough.
Thanks SD for sharing this great recipe for my family likes it.
What you need:
100g fine sugar
50ml evaporated milk
Bring water to boil. Add in sugar and mix until dissolved, leave to cool.
Combine 150ml of the cooled syrup, beaten eggs and evaporated milk.
Sieve into a pitcher and set aside.
80g plain flour
5g milk powder
6g custard powder
1 egg yolk
12g icing sugar
1/2 tsp baking powder
100g plain flour
1 tsp baking powder
Mix all the dry ingredients of the water dough and then slowly add water until a soft but not sticky dough is formed.
Knead in the lard. Cover with cling wrap and chill in fridge for 20 mins.
Mix the flour and the lard for the oil dough. It will be sticky. Cover and refrigerate this too, for around 20 minutes until it has hardened. (I had problem with this as it was way too fluid)
Preheat oven to the highest temperature your oven can take. Approx 240 - 250 degrees.
Roll the pastry into roughly a 30cmx35cm rectangle. Using 11 cm round cutters cut round circles large enough to fit into the egg tart moulds.
Method of incorporating the oil dough to water dough (please refer to Corner's Cafe).
Put the fluted tart moulds onto a baking sheet. Line each mould with the pastry and fill up to 80% full with the custard filling.
Put the egg tarts in the oven and turn the temperature down to 200 degrees and bake for 10 minutes.
Turn the temperature down to 180 degrees and bake for a further 10 minutes or until it is golden brown.