1 hour
Egg Tart
Egg Tart is very popular in China, usually eaten at breakfast.
INGREDIENTS
WEIGHT/ grams
PERCENTAGE (Of Flour)
RED COMPASS FLOUR
1000
SATELLITE BUTTER OIL SUBSTITUTE
10
WILPUFF PASTRY MARGARINE
750
Water
500
Salt
4
Sugar
10
Egg Yolk
300
Fresh Milk
320
Whipping cream
1000
Custard Powder
50
Total
2274
2170
Instructions
- 1Mix for 2 minutes at low speed and 8 minutes at high speed.
- 2Keep temperature of the dough at 28°C.
- 3Put it into the fridge for 45 minutes to let it cool.
- 4Wrap with WILPUFF PASTRY MARGARINE into dough.
- 5Roll 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: 210°C
Time: 15 minutes
Ingredients
WILPUFF PASTRY MARGARINE
Creates layers and puffy texture.
RED COMPASS FLOUR
Giving bread softness, toughness
MEIZAN BUTTER OIL SUBSTITUTE
To keep cakes moist and give them a rich buttery flavour.
