Egg Tart
Image credit : My Mommy Cooking
Ingredients
Egg Filling
- 4 Eggs
- 140 g White sugar
- 80 g Evaporated milk
- 288 g Water
Cake Crust
- 1 Egg
- 300 g Flour
- 8 g White sugar
- 8 g Milk powder
- 8 g Custard powder
- 200 g Butter (boil in water)
Instructions
- Egg liquid: boil sugar in water and stir with a whisk.
- After 5 minutes of cooling. Add the beaten egg mixture, add evaporated milk and mix well.
- Strain the egg liquid 3 times with a sieve and set aside.
- Pie crust: Put the flour, egg yolk powder, milk powder, sugar into a bowl, mix well with a spoon.
- Add in egg mixture and butter liquid, stir with a spoon to form a dough.
- Divide the dough into 26g portions and knead into small balls. Put the dough in the middle of the egg puff model, use your thumb from the inside to the outside, slowly pinch out to cover the entire edge of the model.
- Pour in the egg mixture till it's 80% full. Preheat the oven and bake at 160 degrees for 20 minutes.
- After the egg tart is out of the oven, let it cool slightly, turn over the model and the egg puff will come out!