What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.
One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.
When I had this little cute dim sum in a Chinese restaurant, it caught my attention straight away. It is light, crisp, so yummy, the filling is so juicy, but it is small as a thumb size, not enough for my appetite. :p
Love the way they prepare the pastry, it is a sort of puff pastry, most of the people love to deep fry this puff to make it crispy. But my kitchen not really like deep fry and me either. Don’t know how to do with the remaining oil after the frying, and it is not really healthy to keep the oil for too long as well. That’s come today the bake version here. Continue reading →
This recipe kept in my drawer for ages ago since I own a huge success of it.
Today, I wish to divvy with you all – the successfully way to make this little cute and yumminess ‘dim sum’. In the olden days, I passed through uncountable failure for this pastry, sometimes it got cracked easily, couldn’t form a dough, too wet, the pastry too thin and crack again,… such tons of reason. I gave up to do it again for a certain time.
This is a popular egg tart in Hong Kong. During the afternoon tea break, people like to eat an egg tart freshly baked straight from the oven with a traditional Hong Kong style cup of tea. Mmm… that is the best time of the day.
Egg Tart 蛋撻
Makes : 12
For the pastry:
Buttery Pastry 油皮 (A):
75g plain flour
100g solid butter, diced
Water Pastry 水皮 (B):
75g plain flour
20g egg yolk
30g icy water
Sift the flour of pastry (A) onto a clean table, make a well in the middle and add the butter. Use your fingertips to mix the flour and butter until it becomes like breadcrumbs. Then knead it to form a ball shaped dough, wrap it with cling film and put into the freezer for about 10 minutes.
Now sift the flour of pastry (B) onto the table, make a well in the middle, add the egg yolk and gradually add the icy water in. Combine everything together and knead it to a ball shape. Put it aside.
Roll pastry (B) out to a round circle then put pastry (A) on top . Use both hands to push pastry (B) upwards and over pastry (A). Make sure you wrap pastry (A) tightly until it has been completely covered.
Use a rolling pin to press down the dough first. Now roll and flatten the dough into a rectangle shape about 1/2 cm thick. Sprinkle lots of flour on the dough and fold into 3 layers. Wrap it in a plastic bag and put into the freezer to freeze about 20 minutes.
Take the pastry out and roll it into a large rectangle again, sprinkle lots of flour on top. Fold the pastry into 4 layers, and wrap in the plastic bag. Freeze for about 20 minutes.
Take the pastry out from the freezer and repeat step 5 again. Freeze it again for about 20 minutes.
When the last 20 minutes has past, roll the pastry thinly and use a cutter to cut the pastry out into 12 round circles. (The size of the cutter should be a bit bigger than the egg tart mould).
Use your fingertips to press the pastry down to the mould edge. Use a fork to prick the bottom of the pastry. Repeat until all moulds have been filled.
Put them into the fridge for a few minutes and preheat the oven to 200°C/180°C Fan oven. Then prepare the filling.
For the filling:
40g caster sugar
2 large eggs + 1 egg yolk
50g evaporated milk
140g hot water
Mix the sugar in hot water and whisk it until the sugar has dissolved.
Whisk the eggs into a mixing bowl, add the milk and gradually add the hot water with dissolved sugar into the egg mixture. Whisk it all thoroughly.
Sieve the egg mixture and make sure there are no lumps.
Now take the pastry mould out from the fridge and fill each one until 2/3 full with the egg mixture.
Put them into the middle shelf of the preheated oven. Bake for about 18 to 20 minutes. Then cool down on a metal rack.