CHEF YAN WEI from Kai Garden shares her recipe for this dim sum favourite.
CHEF YAN WEI from Kai Garden shares her recipe for this dim sum favourite.
Makes 25 tarts
INGREDIENTS
For the oil dough:
300g plain flour
150g vegetable shortening
150g salted butter
30ml corn oil
For the water dough:
150g plain flour
19g bread flour
9g milk powder
28g vegetable shortening
45g egg, beat an egg then measure out what you need
100ml water a pinch of salt
For the egg custard:
82g egg, beaten
10ml evaporated milk
110ml sugar syrup, make a simple syrup by mixing
2 parts water to
1 part sugar
10ml fresh, full-cream milk
DIRECTIONS
1 Make the oil dough by combining all the ingredients for it in an electric mixer. Mix until a dough is formed.
2 Dust a work surface with flour, and knead the oil dough into a ball. Wrap with cling film and chill in the fridge for 20min.
3 Make the water dough by combining all the ingredients for it in an electric mixer. When the dough forms, roll it into a 1cm-thick sheet with a rolling pin. Both the oil and water doughs should have the same texture and firmness.
Make the tart base and egg custard:
1 Wrap the rectangular water dough around the ball of oil dough, pulling the edges in to cover the oil dough fully.
2 Roll out the combined dough until it’s flat, and roughly eyeball it into three sections. Fold the left section onto the centre, then the right side over the first flap – you should have three stacked layers of dough.
3 Roll the dough flat again and repeat the folding process. Do this two more times – this process is what makes the tart base soft and flaky. Cover with cling wrap and store in the fridge while you make the egg custard.
4 Mix all the ingredients for the egg custard in a large bowl. Run it through a sieve to ensure that there are no lumps and the mixture is smooth.
Bake the tarts:
1 Preheat the oven to 200 deg C. Take the dough out of the fridge and roll it to about 0.4cm thick.
2 Use an egg tart mould to stamp the dough into individual bases before pressing each one into the mould.
3 Prick small holes in the base, then pour in the egg custard. Bake for 10 to 12min until the crust is golden and the custard is firm.
