Recipe – Egg Tarts
Weekend baking is extra rewarding because you don't have to rush,so you can really take your time getting those bakes just right.I really believe in having the right emotion when baking.When I get too stressed up and rushed for time,我的面包尝起来不太好。
I spent a Sunday at Chiew Mei's house to do some baking.It was relaxing – we had a casual lunch before spending the afternoon to bake together.当然，作为一个铁杆摄影师，I just had to photograph the process before getting my hands dirty.在厨房里玩得开心极了，we get the pleasure of sharing our lovingly baked egg tarts while watching the cooking show by Nicholas Tse.Prior to the show,I never even know he can cook as he always had a bad boy image.After watching the show,I see a different side of him.
Anyway,we made egg tarts that afternoon.Chiew Mei is quite an expert in making egg tarts so we got it ready within an hour or so.使用Annielicious食谱，we made a buttery pastry base instead of the flaky kind.我从ChieMei那里学到的诀窍之一就是先用馅饼盒把面团压平，然后再把它放进馅饼盒中成型。我对最终的产品非常满意！!
- 280 G 中筋面粉
- 2 汤匙 Icing Sugar
- 2 蛋黄
- 一 Egg White
- 150 G 咸黄油
- 150 G 蓖麻糖或细糖
- 150 G 热水
- 四 Whole Eggs
- 二百五十 ml 草原鲜奶
- 1/2 过磷酸钙 香草提取物
Add in flour and mix well.Once it is well mixed,using hand,press the mixture together and form a dough.如果面团太湿或太油，一定要加些面粉。Give it a few knead.
把面团用保鲜膜包起来。Put it into the fridge for 15mins to let it cool.
Roll individual dough into a ball.Using a tart case,press the pastry ball into a flat piece.把面团放在馅饼盒中间，把面团轻轻地压进馅饼盒里。
Refrigerate the tart cases for 30mins,and it is ready to use.
Add castor sugar into hot water,mix until sugar completely dissolved.放在一边让它冷却。
Beat eggs with milk,vanilla essence and salt.Pour in sugar water.Mix well.
Sift egg mixture TWICE to achieve smooth egg mixture.
Take tarts out of the refrigerator,carefully pour egg mixture into each tart shells.
Adapted fromAnnielicious Food