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Archive for the ‘Tart’ Category

Egg tarts


I followed Christine’s recipe for egg tarts a few times before.  The taste is never satisfactory as I could never got the golden crunchy crust and it feels really sweet.  Then I saw this girl also followed Christine’s recipe, but hers’ look exactly like the crunch texture that I wanted.  She included more detailed baking time intervals and oven temperature details  that was not explicit from Christine’s recipe.  I adapted her recipe more to fit my oven and my taste.

Adapted from :  http://www.joycemiaka.com/2015/11/blog-post_25.html

Anyways, I’m happy that I can finally make acceptable egg tarts at home!

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The first time I ate my Mother-in-law’s Pineapple Roll (Malaysian style), I was shocked by taste and texture. It’s nothing like my favorite Taiwanese pineapple pastry that’s square / rectangle with a powdery milky crust. The pastry was more like shortbread, while the only similar taste is the fresh pineapple filling. I finally managed to make my first batch. Despite it’s lots of work and time involved (eg. 3 hours of cooking the pineapple filling), it’s very satisfactory to make your own pineapple pastry.

Let me share the basic differences between the two types after I studied a dozen of different recipes:

Taiwanese: because of mass production, the filling usually is not just pineapple, but mixed with wintermelon for the texture. The crust: requires milk powder and parmesan cheese powder for its powdery texture and salty taste. You need to bake the finished pastry INSIDE a metallic (aluminum / tin / stainless steel) mould in the oven, and requires flipping during baking. Thus you need to buy at least 10 square / rectangle moulds to make a batch.

Malaysian: Never have filling mixed with wintermelon, thus the filling tends to be more sour depending how well you portion the sugar / maltose.
Crust: requires egg yolk / a good portion of custard powder for its yellow color, while they also treat the crust like a shortbread / cookie type dough: add vanilla or even baking powder / soda while never add milk + cheese powder. There are many ways to shape the dough, most commonly to be rolled up with filling in the center. And there is the cutest shape: a small pineapple with spikes like a porcupine. That’s my motivation to make a pineapple cake!

Porcupine shape Pineapple Cake

Porcupine shape Pineapple Cake

Traditional square shape Taiwanese Pineapple Cake, and I love putting personalized words on my goodies

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Any cookie moulds (as long as it’s metal, not plastic ones) can be used to shape pineapple cakes

Don't throw away the leftover pastry dough.  Use it to make mini cookies!

Don’t throw away the leftover pastry dough. Use it to make mini cookies!

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Egg Tarts


I made several attempts of making my favorite desserts:  egg tarts, and guess what, it’s one of the desserts I failed at least ten times of making.  I like both cookie and puff pastry crust versions, yet at home of course it’s eaiser to make cookie dough than the layered pastry dough.  I wonder why no one posts a really good recipe online.  It’s such a common item in Chinese bakeries and dim sum places, yet the homemade recipes yield such a inferior texture.   I will keep searching different published recipes and see if I finally come across the perfect butter cookie crust and smooth like silk custard recipe.  As for now, this one I tried today is good enough for my husband and kids (obviously haven’t met my standard yet).

This recipe was translated and adapted (with small changes) from :   Sugarlicious: Hong Kong style egg tart 港式蛋撻.

Egg Tarts

Egg Tarts

 

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Here you can put the pulled sugar decoration on a freshly baked apple tart, then served it with vanilla ice cream.  The crunchy sugar along with the warm apple and cold ice cream is a heavenly 5-star dessert that will definitely blow your guests away.

Apple Almond Tart

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