Sunday, August 21, 2011
Flaky Egg Tarts (酥皮旦挞)
I believe many of us love eating egg tarts. Me a lot.. both flaky and pastry type. Have been wanted to make these flaky types of egg tarts the longest time but just didnt do it, fearing the rolling and the folding techniques of making the pastry and a little time consuming. I picked up a little courage 2 weeks ago to bake my first batch of flaky egg tarts, they were nice but the pastry were a bit too thick. So i made another batch last week, i think they looked better but still needs a lot of improvement and practice in terms of rolling the pastry and shaping the tarts. Infact to me i think shaping and lining the tarts are quite a bit of challenge to me. I have to make sure that i press a little firm on the bottom part of the tarts so they sit nicely on the tart cases but at the same time ,do not press too hard on the lining and the sides of the tarts otherwise the flaky layers cannot be seen. What you're seeing now is my 2nd batch of egg tarts which i baked last week. This recipe comes from Agnes Chang and the thing i like about this recipe is that it doesnt require us to put the dough in the fridge after each rolling and folding steps, this saves a lot of time and i also find this dough is not difficult to work that we think the butter is going to melt and put it back into the fridge. I'm putting in some photos on folding the dough, just to let you have an idea how does it look like..sorry i'm not good at showing the step by step photos, normally i dont take pictures in the kitchen, fingers messy shooting and working at the same time but i thought this might be a little useful to some of you. I am submitting this to the Aspiring Bakers #10: Easy As Pie ( August 2011) hosted by Janine of Not The Kitchen Sink!
Recipe ( taken from Agnes Chang Dim Sum Series 2 ) makes 25 mini tarts
230 high protein flour, sifted
10gm custard powder, sifted
4 tbsp castor sugar
1 egg, lightly beaten
4-5 tbsp water
150g plain flour, sifted
240ml boiling water
120gm castor sugar
3 eggs ( size A)
1 tsp vanilla essence
1/2 tsp vinegar ( helps to set the filling)
Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool.
Water dough: mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve breadcrumbs alike consistency, add in the egg and water and pulse again until it forms a pliable and smooth dough.). Leave the dough aside or put in the fridge.
Oil dough: Mix the flour and the shortening until it comes together. ( it's a little tough to form into a dough, just keep gathering the flour and rub in shortening till it forms a rough dough ). Let dough rest for 10 minutes.
Preparing the pastry
pic 1: water dough ( yellow dough) and oil dough
pic 2: Flatten water dough. Place oil dough in the center of water dough and wrap oil dough in water dough as shown in pic 3.
pic 3: Oil dough wrapped in water dough.
pic 4: Roll the dough flat into a rectangle shape.
pic 5: Fold one end of the dough up to 2/3 of the dough.
pic 6: Fold the other end of the dough ( remaining 1/3 )on top of the folded dough.
pic 7: from the side, the dough will look like this.
pic 8: Turn the dough 90 degree .
pic 9: Flatten the dough once again and roll into a rectangle shape. Repeat these steps ( pic 5- pic8 ) 2 times more.
a) Put the dough in the fridge to rest for 30 minutes. Meanwhile, you can make the fillings. After the sugar solution has cooled down, add in the eggs, vanilla essence and vinegar . Stir to combine well and sieve the fillings. Discard remaining egg whites left on the strainer. Leave it aside.
b) after 30 minutes, take the pastry out from the fridge, if you find it a little hard, you can thaw it for 10 minutes before shaping the tarts. Roll the pastry out to a big dough with a thickness of 0.3cm. Use a round cutter ( slightly bigger than your tart ) to cut the dough out. Place the dough onto the tart case, pressing the bottom and gently pressing the sides of the tart. Repeat until you finish lining all the tarts. Preheat the oven at 200C
For those of you who are interested in flaky egg tarts, you might also like to check out Shirley@kokken 69 her version of flaky egg tarts. She made some couple of weeks back.