Milk pie was introduced in the 1940s by Tengs cha Chaan
in Hong Kong. The milk pie is then introduced in Western cafes and bakeries to
compete with dim sum restaurants, especially yum cha. During the economic boom
of the 1950s and 1960s, Lu Yu Teahouse took the lead with his milk pie mini.
A theory states that the milk pie dumplings originating
from Hong Kong actually adapt the custard tarts originating from the UK.
Cantons who have contact with the UK are mentioned as the beginning of this
adaptation process. Especially as a former British colony, Hong Kong also
adopted some British food, thus further strengthening the theory of milk pie
originating from the UK.
Meanwhile, another theory states that the milk pie is
very similar to the Portuguese cake. The Portuguese-style pie-like cake has a
pastel de nata name. In theory, this cake rests in Hong Kong via a Portuguese
colony in Macau.
HONG KONG EGG TART / PIE SUSU
Ingredients:
300
g medium protein flour
150
gr butter (I use margarine versatile blue band)
1
medium btr of egg, shake off
1/4
tsp vanilla, for the crust mix (I use vanilla powder)
240
ml water
120
gr sugar
3
btr medium size eggs
100ml
of evaporated milk (I use full cream UHT plain)
1
teaspoon vanilla, for a mixture of contents (I use a powder)
How to make:
Make skin;
Sift
the flour and refine sugar and then put the butter and squeeze the squeeze
until it becomes a grain and enter the egg with vanilla, knead until the dough
is well blended.
Oles
pie mold with oil / margarine with thin, set aside.
Round
dough pie. Store for a while in the refrigerator for about 30 minutes, before
covering the dough using plastic wrap. When the dough will be printed, remove
it from the refrigerator. I split the dough by weighing every 30 gr then
rounded like a marble. Cover the top and bottom with plastic wrap. Put the
plate on it, then press until the dough becomes sprawled and approximately the
breadth is sufficient to cover the entire mold.
Move
the dough to the mold until the entire mold is covered with the dough. Clean
the top with a knife. Then puncture the middle with a fork.
Prepare
filling; Prepare the water and put the ripe sugar on the fire until the sugar
dissolves and wait for it to cool.
Shake
off to 3 eggs with vanilla then pour into water while filtered (let not foamy)
then enter the milk, stir and then filter again.
Pour
the filling into the crust dough until it is almost full.
Preheat
oven, bake at a temperature of 180 degrees celsius or use 150 degrees Celsius.
Bake in the middle rack for approximately 20 minutes / 50 minutes or until the
dough has been set and cooked, avoid the bulging middle part, if this happens
try lowering the oven temperature or open oven briefly.
Egg
Tart is so out of the oven will plasticity rather up his filling. But once the
wait a few minutes later it will shrink again. Crust is crunchy like cookies
but soft, not hard and not easily crumbled or fragile. Store some egg tarts in
a closed container and store them in the refrigerator. The next day, it was
issued first until the egg tart was at room temperature. It turns out the crust
is still very soft and it feels good
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