Difference between revisions of "Dan Ta"
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* ½ tbsp [[swallow's nest]] (options) | * ½ tbsp [[swallow's nest]] (options) | ||
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# Soak swallow's nest with warm [[water]] for 2 hours, remove tiny features. | # Soak swallow's nest with warm [[water]] for 2 hours, remove tiny features. | ||
# Washed and drain well, add 1 tbsp of [[granulated sugar|sugar]] and 1 cup of [[water]]. | # Washed and drain well, add 1 tbsp of [[granulated sugar|sugar]] and 1 cup of [[water]]. | ||
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[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Hong Kong cuisine]] | [[Category:Hong Kong cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Bird's nest Recipes]] | [[Category:Bird's nest Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 13:14, 15 July 2012
Description
Custard egg tart
Ingredients
- 400 g sifted flour
- 100 g sifted custard powder
- 2 tbsp sugar
- 400 g melted soft butter
Stuffing
- 3 tbsp sugar
- 4 egg
- 400 g water
- 50 ml evaporated milk
- ½ tbsp swallow's nest (options)
Procedures
- Soak swallow's nest with warm water for 2 hours, remove tiny features.
- Washed and drain well, add 1 tbsp of sugar and 1 cup of water.
- Boil swallow's nest for half minute, drain and dish up for use.
- Mix sugar and butter well, add flour and custard powder.
- Knead all materials to form a dough, cut into dices.
- Press and flatten the dices into the tart moulds.
- Mix water and 2 tbsp of sugar well, add whisked eggs and milk.
- Filtrate with a sieve once, add swallow's nest.
- Mix the stuffing slowly, pout into tart mould with pastry.
- Bake with medium heat in an oven for 15 minutes, serve.
