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 28^oC.
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