1 hour
Egg Tart
Egg Tart is very popular in China, usually eaten at breakfast.
INGREDIENTS | WEIGHT FOR TART/ grams | WEIGHT FOR SAUCE EGG/ grams |
RED COMPASS FLOUR | 1000 | |
SATELLITE BUTTER OIL SUBSTITUTE | 10 | |
WILPUFF PASTRY MARGARINE | 750 | |
Water | 500 | |
Salt | 4 | |
Sugar | 10 | |
Eggs Yolk | 320 | |
Fresh Milk | 500 | |
Whipping Cream | 1000 | |
Custard Powder | 50 | |
Total | 2275 | 2170 |
Instructions
- Mix for 2 minutes at low speed and 8 minutes at high speed.
- Keep temperature of the dough at 28oC.
- Put it into the fridge for 45 minutes to let it cool.
- Wrap with WILPUFF PASTRY MARGARINE into dough.
- Roll 3 times, fold 4 times each roll -> Laminate and roll -> Cut, laminate and put into the mold -> Put into the fridge and rest for 45 minutes -> Put the filling and bake.
BAKING:
- Temperature: 2100C
- Time: 15 minutes
Ingredients
WILPUFF Pastry Margarine
Creates layers and makes cakes soft.
Satellite BUTTER OIL SUBSTITUTE
Commonly used for replacing animal butter
Red Compass Flour
Giving bread softness, toughness