12/31/2023 0 Comments Flaky crust egg tart recipe![]() Because of this, more water is needed to bring it together. This recipe stands apart from traditional pie crust recipes because it uses more butter, and leaves said butter in larger chunks. More of a visual person? Check out the video of me making it below, located right above the recipe! Why This Recipe Makes the Flakiest Pie Crust So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started! This recipe yields a super flaky crust, almost like puff pastry.Īfter spending the last year working on some puff pastry recipes, I experimented with "marrying" my pie crust recipe to my puff pastry recipe, which resulted in a simple, yet ultra flaky pie crust any home baker can make. While I have a few recipes that will result in a lovely flaky pie crust (such as this butter pie crust, this cream cheese pie crust, or this sour cream pie crust), I wanted to share a recipe for the absolute flakiest pie crust around. However, I feel like most people these days are just after one type: a super flaky pie crust. There are so many different techniques and ingredients you can use to make a million different types of pie crusts. This pie crust is different from the average pie crust.Īdmittedly, being a pie recipe developer, I spend a lot of time thinking about the nuanced differences between pie crusts. This recipe yields a flavorful puff pastry-like flaky crust that will leave everyone impressed. But don’t rest it for too long, otherwise it will become soft and sticky.Using a few simple ingredients along with a straightforward folding technique, you can make a super flaky pie crust. (If the dough feels to hard to be rolled, you can rest it at room temperature for about 3 minutes. Use a rolling pin to roll the dough into a 4 mm thick sheet. ![]() Lay a layer of food wrap on the work surface, place the hardened egg tart dough on the food wrap, cover with another layer of food wrap over the top. Lay the rectangle dough flat on a plate, keep it in the freezer for about 30 min ( or in the fridge overnight) until the dough turns hard.Ĩ. Use a rolling pin to roll the dough into a rectangle. Make ½-inch-wide flaps by folding down the three open edges of the rectangle.ħ. ![]() You should get a rectangle half the size of your original food wrap. Place the dough in the center of the food wrap, fold the food wrap in half. Transfer the dough to a plastic food wrap.Ħ. Use your hands to mix the dough until there is no dry flour. Sift in 160g cake flour and 15g milk powder to the mixture, roughly mix with a spatula until crumbly.ĥ. Add 1 tsp of vanilla extract to the mixture, roughly mix with hand mixer on medium speed for about 5 seconds.Ĥ. Add another ⅓ of the egg to the butter-sugar mixture, mix with hand mixer … Repeat until all the egg has been mixed into the butter-sugar mixture.ģ. ![]() Add ⅓ of the egg (10g) to the butter-sugar mixture, mix with hand mixer on medium speed for about 30 seconds, until all the egg liquid has been absorbed into the butter-sugar mixture. Mix with hand mixer on medium speed for 2 minutes until the butter turns pale yellow and fluffy.Ģ. Add 35g sifted powdered sugar and ⅛ tsp of salt to 100g softened butter. Cover with food wrap, keep in the fridge. Add 95g milk and 95g heavy whipping cream to the mixing bowl, stir gently until well combined. Add 3 egg yolks, 1 egg white, 30g sugar, 65g sweetened condensed milk, 10g milk powder, and 1 tsp vanilla extract to a mixing bowl. How to Make Egg Tarts Step by Step – Make Portuguese style egg custard fillingġ. ![]()
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