Recipe of Favorite Macau-Inspired Egg Tarts
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Award-winning Macau-Inspired Egg Tarts. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Macau-Inspired Egg Tarts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macau-Inspired Egg Tarts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Macau-Inspired Egg Tarts is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Macau-Inspired Egg Tarts using 4 ingredients and 6 steps. Here is how you can achieve that.
The whole reason that I travelled to Macau was to eat an egg tart. They were absolutely flying off the shelves! They're so small that you can eat 2 tarts quite easily.
Make sure to roll the pastry as thinly as possible, bake until golden and eat whilst still piping hot. Once they cool, you can reheat them in a toaster oven to get back that crispy outside and thick centre.
Since you should be rolling the puff pastry quite thinly, you should be aiming to use just 1/2 sheet. If the puff pastry becomes a bit soft during rolling, simply put it in the freezer to chill, then continue to use. Recipe by Setsubunhijiki
Ingredients and spices that need to be Prepare to make Macau-Inspired Egg Tarts:
- 1 sheet Frozen puff pastry
- 250 ml Milk
- 3 tbsp Granulated sugar
- 2 Egg yolk
Steps to make Macau-Inspired Egg Tarts
- Roll the puff pastry sheet out as thinly as you can and fit it into the muffin tray mould (it'll be easier if you cut the pastry with a 10 cm cookie cutter, then fit it into the mould). You don't have to stretch the pastry so it peeps out of the mould.
- Cover the pastry in parchment paper and pie weights and bake on the top shelf of your oven for 15 minutes at 200℃.
- Add the milk and sugar to a saucepan and heat. When the mixture starts to bubble, continue to stir it for about 15 minutes or until the mixture has reduced to half its original size.
- When the mixture has cooled, add in the egg yolks and vanilla essence and mix. Then strain the mixture.
- Pour an even portion of the egg mixture into each of the tart crusts from Step 2. The mixture may seem to be a bit hard, but don't worry. Bake on the top shelf of the oven at 230℃ for 12-13 minutes until golden brown.
- The egg tarts that I ate in Macau had a nice crispy pastry but tasted of cheap oil, which was a shame!
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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Ultimate Macau-Inspired Egg Tarts. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!