Egg tarts and watermelon recipe?!
10 points for the best answer!!!!
Answers: give me recipes on how to make portuguese/chinese? egg tarts, (like the ones in Macau and Lord Stows) and also. I love watermelons so if you have recipes, give it to me.
10 points for the best answer!!!!
*Chinese Style Egg Custard Tarts
Ingredients
Crust Ingredient
8 ounces soften butter
4 ounces confectioners' sugar
1 egg(sift egg through strainer)
13 ounces flour
3-5 drops vanilla extract
Egg Filling Ingredient
4 ounces sugar
24 ounces water
3-5 drops vanilla extract
9 eggs(sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk(or regular milk is fine too)
Directions
Direction to make crust.
Mix sugar, butter and flour.
Then add egg and vanilla extract.
Mix well.
Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
Pull dough and make a ball shape to about 1.
5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
Boil sugar and water until sugar is melted.
Cool down to room temperature.
Add eggs, vanilla extract and evaporated milk.
Filter the mixture through the strainer.
Pour into the tart crust.
Preheat oven for 10 minutes.
Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.
( you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!)
*Portuguese Custard Tarts
Ingredients
For the pastry
2 cups minus 2 tablespoons all-purpose flour
1/4 teaspoon sea salt
3/4 cup plus two tablespoons water
16 tablespoons unsalted butter, room temperature, stirred until smooth
For the custard
3 tablespoons all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups sugar
1 cinnamon stick
2/3 cup water
1/2 teaspoon vanilla
6 egg yolks, whisked
Powdered sugar
Cinnamon
Method
Make the dough
1. In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that cleans the side of the bowl, about 30 seconds.
2. Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper as a guide. Flour the dough, cover with plastic wrap, and let it rest for 15 minutes.
3. Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn't sticking.
4. Brush excess flour off the top, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
5. Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
6. Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
7. For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
8. Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
Make the custard
1. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
2. Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
3. Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
4. Pour the sugar syrup in a thin stream into the hot-milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.
5. Heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it's about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place a piece cut-side down in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch size). Allow the dough pieces to soften several minutes until pliable.
6. Have a small cup of water nearby. Dip your thumbs into the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
7. Fill each cup 3/4 full with the slightly warm custard. Bake until the edges of the dough are frilled and brown, about 8 to 9 minutes.
8. Remove from the oven and allow the pastéis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle generously with powdered sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. If you prefer, the components can be refrigerated up to three days. The pastry can be frozen up to three months.
(The secrets to a crispy, flaky pastry is to make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly. You will need a thermometer to accurately gauge the custard. These are best eaten warm the same day they're made.
Because home ovens can't match the searing heat of the ovens at the Antiga Confeitaria de Belém, where these treats were first made, your pastéis may not brown)
*Hong Kong Style Egg Tarts
INGREDIENTS
1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup canned evaporated milk
DIRECTIONS
In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Note-Whole milk will work as a substitute for evaporated milk
OR
U can try this link also:-
http://wibbybunny.blogspot.com/2005/02/s...
Hope u enjoy :-)
The Portuguese-style egg tarts known in Macau (Chinese: 葡式蛋撻, more commonly simply as 葡撻) originated from Lord Stow's Café in Coloane, owned by a Briton named Andrew Stow. Stow modified the recipe of pastel de nata using techniques of making English custard tarts [3]. It has since become available at numerous bakeries, as well as Macau-style restaurants and Chinese, Hong Kong and Taiwan branches of the KFC restaurant chain. There was a craze in Singapore and Taiwan in the late 1990s.
Hong Kong Style Egg Tarts
NGREDIENTS
* 1 cup confectioners' sugar
* 3 cups all-purpose flour
* 1 cup butter
* 1 egg, beaten
* 1 dash vanilla extract
*
* 2/3 cup white sugar
* 1 1/2 cups water
* 9 eggs, beaten
* 1 dash vanilla extract
* 1 cup canned evaporated milk
DIRECTIONS
1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
And two places with waternelon recipes
http://recipes.target.com/Recipe/Recipe....
http://www.illianawatermelon.org/Recipe%...