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.

TO ASSEMBLE :
(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 :
(A)
220gm  cream cheese
1 TB   parmesan cheese powder
40gm  icing sugar
70ml  heavy cream
40gm  butter
20gm  evaporated milk ( I omitted )

(B)
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

TO ASSEMBLE :
(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.
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