![]() Then in a large bowl, stir in the sour cream until it becomes a shaggy dough. In a food processor, add the flour, powdered sugar, salt, and cubed butter and pulse until the butter pieces are slightly smaller than the size of dimes. Instead of waiting hours for dough to chill and laminate properly, you can have a pastry dough ready to bake in under 1 hour. What’s great is that you can easily make it into a crust or a pastry like apple turnovers. This rough puff pastry is super simple to do and makes a flaky and multi-layered crust (like in guava and cheese puff pastries). This helped to shorten the time it took to make the tarts, and most importantly, it shortened the amount of headaches I got. After years of tasting different egg tarts (both Honk Kong and Portuguese versions), and also trying to bake different variations, I wanted to move away from traditional recipes to simplify the crust and adjust the custard filling. While both egg tarts are delicious on their own, I’ve realized that I wanted to make a different and simplified version based on my preferences. The Portuguese pastry shell has a simpler “ruff pastry puff” process that I could start from–it also took less time. There are also long amounts of chill time in between each fold and lamination. ![]() They both have a generalized base of a pastry shell recipe, but the Hong Kong egg tart has a shell that requires laminating two different doughs together: a water dough and an oil dough. The center is also less sweet than the Portuguese egg tarts because they use less sugar and are slightly paler in color due to using the whole egg.Įach of these egg tarts require different techniques in baking. They have a crust that is a mix of pastry puff and shortbread and therefore has a sturdier shell.
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