Wednesday, November 14, 2012


Teringin and teringin punya pasal..I have been googling for this recipe for a while now..I found to that I like. This is the one that I have tried..nice but not flaky enough because as usual I try to be smarter than the original baker. I may have to try again because it i s not as good a I pictured it bcos of the changes I made. Anyway, please try the original recipe below..I am sure it i a worthwhile effort but follow the recipe ..

Recipe ( taken from Agnes Chang Dim Sum Series 2 ) makes 25 mini tarts

Water Dough
230 high protein flour, sifted
10gm custard powder, sifted
100 margarine/butter
4 tbsp castor sugar
1 egg, lightly beaten
4-5 tbsp water

Oil Dough
150g plain flour, sifted
100gm shortening

240ml boiling water
120gm castor sugar
3 eggs ( size A)
1 tsp vanilla essence
1/2 tsp vinegar ( helps to set the filling)

Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool.

Water dough:  mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve breadcrumbs alike consistency, add in the egg and water and pulse again until it forms a pliable and smooth dough.). Leave the dough aside or put in the fridge.

Oil dough: Mix the flour and the shortening until it comes together. ( it's a little tough to form into a dough, just keep gathering the flour and rub in shortening till it forms a rough dough ). Let dough rest for 10 minutes.

Preparing the pastry
Flatten water dough. Place oil dough in the center of water dough and wrap oil dough in water dough. Oil dough wrapped in water dough. Roll the dough flat into a rectangle shape. Fold one end of the dough up to 2/3 of the dough. Fold the other end of the dough ( remaining 1/3 )on top of the folded dough. Turn the dough 90 degree.Flatten the dough once again and roll into a rectangle shape. Repeat these steps 2 times more.

a) Put the dough in the fridge to rest for 30 minutes.

Meanwhile, you can make the fillings. After the sugar solution has cooled down, add in the eggs, vanilla essence and vinegar. Stir to combine well and sieve the fillings. Discard remaining egg whites left on the strainer. Leave it aside.

b) after 30 minutes, take the pastry out from the fridge, if you find it a little hard, you can thaw it for 10 minutes before shaping the tarts. Roll the pastry out to a big dough with a thickness of 0.3cm. Use a round cutter ( slightly bigger than your tart ) to cut the dough out. Place the dough onto the tart case, pressing the bottom and gently pressing the sides of the tart. Repeat until you finish lining all the tarts. Preheat the oven at 200C

c) Pour the filling about 70% full and bake for 25-30 minutes. Pls check the appropriate temp for your oven, it's really hard to advise. I baked mine at 200c for about 25minutes.

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