Monday, February 27, 2017

Macau Portuguese Egg Tart 澳门葡京挞

Portuguese egg tart is one famous egg tart which originated from the ex-Portuguese colony Macau, recipe based on Portugal pastel-de-nata.  However, it is now widely sold almost the whole Asia-Pacific region. Since I have already started the tart project, I shall not miss out this mouthwatering specialty as well. I was at first inspired by this beautiful blog, here. Then there is another inspiration which caught my attention by Gregoire Mischaud. Definitely, there's more to put into trial. Oh.... I am a happy baker ! Thanks to the internet. Please read on.

Ingredients for pastry dough crust :
250gm  all purpose flour
50gm  cold butter, chopped
130ml  warm water
1 TB sugar
a pinch of salt
100gm   margarine or shortening
* extra flour for working table

Method :
(1)  dissolved sugar & salt into warm water then set aside to cool.
(2)  put together flour and butter then rub till became fine crumb.
(3)  stir water mixture into flour mixture till soft dough is formed.
(4)  wrap dough with plastic sheet and keep chilled for 15 minutes.
(5)  now, roll dough to 1cm thickness and spread on 90gm of margarine then fold flat dough into half, seal the edges and chill for 30 minutes.

(6)  again, roll chilled dough to 1cm thickness, make a single fold (no need to seal) then keep chilled to set for 15 minutes.
(7)  now, roll chilled dough to 1cm thickness for the final round, make a single fold (no need to seal) then keep chilled to set for 30 minutes.
(8)  finally, flatten chilled dough to 2mm thickness and spread on the remaining margarine, roll up the dough like a swiss roll.(as picture shown as the above).And keep into freezer to set for 30 minutes.

(9) when done, cut rolled dough into 10 equal portions and press each into egg tart moulds by the cutting point facing up. Slightly push the side dough a bit higher than the mould.

(10)  again keep pressed dough to refrigerator for 20 minutes before filling in the creamy egg mixture.

Note :  Always greased the cups or mould before pressing in any dough and do not used flour coating.

Ingredients for creamy egg custard fillings :
210gm (225ml)  heavy cream
2 egg yolks
1 egg
140ml  milk
75gm  sugar
1/2 tspn  vanilla extract

Method :
(1)  mix together milk and sugar then simmer over medium heat till sugar dissolved. Set aside to cool.
(2)  finally, beat the remaining ingredients together till well cooperated.
(3)  strain egg mixture by a sieve and fill into pastry cups.

Finally, bake at preheated oven 230'C for about 25-30 minutes or till golden brown.

And here it is !!! These babies turned out looking terribly gorgeous and the crust is perfect. Flaky & crunchy ! Just like it is described.

 These tarts look exactly something to die for. You know what I mean !!! haha.... I bet you can't even stop at one. Hope you all going to have a great week ahead. Enjoy !

Friday, February 24, 2017

Old Time Ginger Egg Tart 原汁原味姜汁蛋挞

There's a place at my home town selling very delicious ginger flavour Hong Kong egg tart. My father used to buy them from the particular shop whenever I go home for a visit. The bad news is the shop has stopped selling it since a few years back. Very sad ! So, its about time now to put up everything and start the project of my own . So glad I did it !  However, the original base crust should be using the Chinese thousands layer pastry crust. Tedious job anyway, so  I used common pastry crust instead for time being. >o<

Ingredients for pastry crust :
Please refer to the previous pandan coconut tart recipe.

Ingredients for ginger egg fillings :
350ml  milk
150gm  sugar
3 eggs
1 TB  concentrated ginger juice (Bentong ginger highly recommended)
1 tspn   vanilla extract

Method :
(1)  combine milk & sugar and simmer over medium heat till sugar dissolved then leave to cool completely.
(2)  beat in eggs, ginger juice and vanilla till well cooperated.
(3)  strain the egg mixture through a sieve and fill egg mixture into pastry cups.

(4)  finally, bake at preheated oven 200'C for 5 minutes then 160-165'C for about 15-20 minutes on the middle rack, or till the center is set.

You may always reheat the tart before serving. I like it warm and the ginger flavour egg custard tempted me for more. Yum... yum.... Hope you guys will love it too ! Enjoy and have a great weekend everyone.

Tuesday, February 21, 2017

Pandan Coconut Tart 香喷喷班丹椰挞

After making the hanjuku cheese tart successfully.  I am in the mood experimenting the tarts lately.  Actually, its been a while since I baked some tarts. I received a bucket of margarine from my sister in law a while ago and have no idea how to finish it up. Hopefully it works well with the crust. These pandan coconut tarts already in my list to do since a long long time ago and it has to be done soon. And I did it.

Ingredients for pastry crust :
125gm   margarine
70gm    icing sugar
260gm  all purpose flour
2 TB     milk powder
1  whole egg, lightly beaten

Method :
(1)  combine sugar, flour & milk powder into a big bowl then mix well.
(2)  add in margarine and rub till well cooperated with flour mixture.
(3)  now, stir in egg till soft dough is formed. Let to rest for 30 minutes.
(4)  then divide dough into 40-45gm each and press to muffin cups then prick the base of the pastry with a fork . Keep chilled for 30 minutes to set.

Ingredients for pandan coconut fillings :
500gm   grated young coconut flesh
2 tspn    salt
50gm     butter at room temperature
3  small eggs
180gm   sugar
1-1/2 tspn  pandan extract / paste
2 TB  corn flour
1 tspn   concentrated pandan juice

Method :
(1)  cream butter, salt, sugar and eggs till well combined
(2)  then stir in grated coconut and corn flour and mix well.

(1)  fill cold pastry with pandan coconut mixture.
(2)  then bake at preheated oven 185'C for about 20-25 minutes till brown, on middle rack.
(3)  remove the cups once its cooled completely.

The colour turns out just wonderful and love the aroma.

The pastry crust turns out beautifully even working with margarine. That's a good news. What else can I say more !!!

Thursday, February 16, 2017

Homemade Hanjuku Cheese Tart 日式半熟起士塔

Gosh, I have been waiting for this moment for a very long time. See, I'm still keeping the tart packaging after so many months. haha....  And finally, made this !!! Here is some nice review regarding our local famous & best seller Hanjuku Cheese Tart or Hokkaido Cheese Tart, click here to read.  I remember I bought two boxes of these from Lavender Bakery City Mall and cost me around RM66.00, which is RM33.00 per box of six. I spent at least RM150.00 that day on Hanjuku cheese tart, Hanjuku cheese cake, puff pastry cream horn & some breads before travelling back to Johor. Hubby said I am insane. haha....  At the end, my kids & I polished off everything on the following day. He is speechless. Thanks to QL Kitchen for the inspiration. My Hanjuku cheese tart tuns out beautifully.

Ingredients for pastry crust :
160gm  all purpose flour
10gm  ground almond
40gm  icing sugar
1/8 tspn  salt
90gm  cold butter, chopped
2 egg yolk

Method : 
(1)  combine flour, almond mealed, sugar, salt into a big bowl then stir well.
(2)  add in butter and rub till fine crumb is formed.
(3)  finally, stir in egg yolk and mix till soft dough is formed.
(4)  take a small amount of dough and press it to a muffin cups then prick the base of the pastry with a folk.
(5)  now,  keep chilled for 30 minutes and then bake at preheated oven at 170-175'C for about 10 minutes.

Ingredients for cheese filling :
220gm  cream cheese
1 TB   parmesan cheese powder
40gm  icing sugar
70ml  heavy cream
40gm  butter
20gm  evaporated milk ( I omitted )

1 egg
2 TB  corn flour
2 TB  lemon juice
a pinchh of salt

Method :
(1)  melt ingredients (A) with a double boiler till mixture became creamy.
(2)  then add in ingredients (B) and continued stirring till well cooperated.
(3) leave to cool then transfer to a pipping bag and  keep chilled for 30 minutes.

*Egg glazing :  1 egg yolk mixed with 1 tspn  milk

(1)  when ready, fill each pastry crust with cream cheese filling then brush on egg glazing, make sure the egg glazing is well spread.
(2)  finally, bake at preheated oven 220'C for 10 minutes (on top rack) or till the top crust turns brown.

I am glad the cheese filling turns out fantastically even without the milk. But if with the evaporated milk, I think the cheese filling will turns out looking like lava. That will be perfect ! No worries, I will definitely go for another batch.

Friday, February 10, 2017

Roasted Green Curry Chicken 泰式綠咖哩烤鸡肉

Its been a hectic week and has been busy travelling. I really have no energy to prepare a big meal for my family. However, I think they already had enough of big meals at my parents' place and my mother in law's place. Hubby and the kids still prefer light meal that I used to prepare. So, I decided to make something exotic and easy to prepare for them and for myself as well. What an excuse !!!! haha......  Please read on if you're interested.

And here's what I did.
Ingredients green curry paste :
5-6  cilantro plant including roots & leaves
2 inches   fresh galangal root / blue ginger, sliced
6 garlic cloves, skinned
6  shallots, sliced
4 stalks   lemongrass (take only the white bottom part)
15  green bird eye chilies
a small piece of shrimp paste (belacan)
1 TB   coriander powder, slightly toasted
1/2 TB  cumin powder, slightly toasted
1  kaffir lime zest

Method :  Blend everything into fine paste then set aside

For mild flavour curry, replaced bird eye chilies with green chilies and seeded.

Ingredients :
3 whole chicken leg
3 stalk   lemongrass, take only the white bottom part & smashed
250ml  thick coconut milk
2  lime juice
2 TB  brown sugar
1 TB  fish sauce
salt to taste
3-4  kaffir leaves, thinly sliced
a handful of basil leaves

Method :
(1)  marinade chicken with half portion of blended paste overnight or at least 2 hours
(2)  put together coconut milk, lime juice, sugar, salt, fish sauce & the remaining green curry paste to blend till cooperated.

(3)  now, place lemon grass & marinated chicken into baking tray then add in the blended coconut mixture & kaffir leaves. Cover tray with an aluminium foil.
(4) then bake at preheated oven 200'C for about 30 minutes, remove the foil and reduce heat to 180'C, continue baking for another 45 minutes or till the meat became tender.

Finally, add in basil leaves and its ready to serve.

I am truly surprised that my family loving it especially my boy. Hubby took the last piece of the meat and polish off the gravy as well. Its not easy to satisfy this picky kampung guy and I am grateful that he at least enjoying it very much.  Thank goodness ! Hope you guys will love it too. Enjoy & have a great week ahead everyone. And at the same time, wishing all my readers a very Happy Chop Goh Mei. 

Saturday, February 4, 2017

Jamie Oliver ~ Classic Berry Cheesecake

Yesterday, the Chinese celebrates 'ren re' (人日)  , meaning the common persons' birthday. It is the 7th day of Chinese New Year under lunar calendar and the Chinese will normally toss it with 'yu shang', the raw fish salad. While I prepared an easy mulberry cheesecake for my family instead of 'yu shang'. I am a happy happy baker after harvested 2 cups of fresh mulberries from my neighbour's mulberry plants yesterday. I finally came up with this gorgeous dessert, which inspired by Jamie Oliver's berry cheesecake.

And here's what I did.
Ingredients for pastry dough :
200gm  all purpose flour
100gm  cold butter, chopped
80ml  milk

Method :
(1)  rub butter with flour till fine crumb is formed.
(2)  then stir in milk to form a soft dough, knead till smooth.
(3)  wrap dough with plastic sheets or bag then keep chilled for 20 minutes or till set.
(4)  once its ready, flatten cold dough between two plastic sheets or silicon sheets to form a round disk.
(5)  finally, place shaped dough to a 7" baking tray. Then again keep chilled for 20 minutes before going into oven.
(6) now, place a piece of aluminium sheet over the dough in the tray and filled tray with one & a half cup of black soybeans.

(7) finally, bake at preheated oven 200'C for 20 minutes then remove the foil and continue baking for another 10-15 minutes.

Ingredients for cheesecake fillings :
400gm  cream cheese
150gm  icing sugar
4 small eggs
2 TB  all purpose flour
2 tspn   vanilla extract
2 cups  fresh mulberries

Method :
(1)  whisk together cream cheese, sugar, eggs, flour & vanilla till creamy.
(2)  now, pour batter to fill in the pastry crust then place in all the berries.
(3)  finally, bake at preheated oven 160'C for about an hour then 180'C for the last 10 minutes or till the top turns brown.
(4)  cool completely before keep chilled for an hour.

Note :  I personally prefer a firm cheesecake filling, so added in some flour. You may omit it.

My first attempt trying this kind of homemade crust. It's really really crispy and the filling is beautiful. Thanks to Jamie for the fantastic recipe. At the same time, I am wishing all my readers a very happy Chinese New Year and Gong xi fa cai. Best wishes from me & my family !

Related Posts Plugin for WordPress, Blogger...