Felicia's Egg Tarts

Here's my ex-colleague's egg tarts using the recipe by my uncle. Looks yummy :d
She told me that her tarts used to get burnt. So after some adjustments made to the oven via the method that my uncle taught me, her tarts did not get burnt this time :) Am happy that she has made them successfully :)

Oh alternatively, you could bake your tarts (without the egg fillings first) then when the crust is half-baked, then you can add your egg filling. I remember seeing that on TV where the egg filling was added at a later stage to prevent it from getting burnt.

Egg Tart (Crispy Crust)

Ingredients:

Crust A
500g Shortening
250g Margarine
375g Plain Flour

1. Mix all ingredients in a mixing bowl & knead it into a dough. Flatten it & put it into the fridge to allow it to harden.

Crust B
500g Plain Flour
100ml Vegetable Oil
100ml Water
1 Egg

1. Follow step 1. of Crust A.
2. Take out the 2 doughs from the fridge. Roll out the doughs. Wrap Crust A with Crust B. Roll the dough to 3X single fold (similar to the steps of making a croissant):
a. Flatten the dough slightly after wrapping Crust A with Crust B.
b. Sprinkle some flour & begin to roll the dough til it becomes an elongated
rectangle)
c. After that, fold in the dough into 3 parts
d. Turn the dough 90˚& start rolling again til it becomes an elongated
rectangle. Repeat c & d twice.
3. The remaining steps and the Egg filling, you could refer to the Normal Crust Egg Tart for the steps and recipe

Egg Tart Recipe (Normal Crust)

Ingredients
Crust
300g Plain Flour
135g Unsalted Butter (soft)
37g Custard Powder
1 Egg
104.5g Icing Sugar
37g Vanilla Powder

1. Pre-heat oven to 220˚C.
2. Mix all ingredients in a bowl & knead it into a dough.
3. Roll the dough till it's about 0.2cm thick (depends on how thick you prefer your tart crust to be)
3. Cut out the shape of the egg tart (round). For me, I invert my cup/glass to cut.
4. Place the dough into the mould (aluminium egg tart cups)& pressed to secure it in shape.

Egg Filling
250ml Water
5 Eggs
125g Sugar
75g Evaoprated Milk or Milk
A few drops of Egg Yellow (for colour)
A few drops of Vanilla Essence


1. Whisk the eggs in a mixing bowl.
2. Add Sugar & whisk. Then add Water, Evaporated Milk & Vanilla Essence & mix well.
3. Sieve the filling into a teapot or a measuring cup & pour it over the tarts you have prepared earlier. If there are bubbles, simply remove them dabbing a paper towel on the bubbles. They will 'suck up' the bubbles.
4. If your oven does not have the function of having only the lower heat, you can place a tray at the topmost of your oven to block the upper heat. This is to prevent overcooking your egg filling.
5. Place the tray with your egg tarts at the most bottom of your oven.
6. Bake for about 10-15mins or once the egg filling is not wobbly when you tap the egg tart, it's ready.

Doness Test

Begin checking your cakes at the earlier doneness time specified in the recipe. You could set your timer a few minutes earlier than the shortest baking time called for (but not too early in case your cake sinks). You can always bake longer, but overbaked or burnt them thou.

A toothpick (I prefer satay stick as it's longer & is easier to use) inserted in the center of the cake will come out either clean or with only a few crumbs clinging to it. If there is uncooked batter or many damp crumbs on the toothpick, return the cake to the oven & continue baking. Remember to set the timer again (to check again after 3-4 min).

When a cake is done, the edges will begin to pull away from the sides of the pan. This is an indication that the internal cake structure is firm and will hold after the cake is removed from the oven.
Usually cakes are baked until they are an even golden brown color over the entire surface. The edges can be slightly darker. Using your finger, touch the cake lightly in the center. If it feels springy & the indentation fills up when you remove your finger, the cake is done.

Basic Baking Ingredients

Flour
Flour provides the structure for the product. The gluten/protein in flour combines to form a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. In cakes, cookies & quick breads, we want little gluten formation which makes products tough. Fats & sugars help prevent gluten formation. In most baked goods, all-purpose flour is a good choice; it has less gluten than bread flour.

Fat
Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's tenderness.

Sugar
Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals cutting into solid fats like butter help form the structure of the product by making small holes which are filled with CO2 when the leavening agents react.

Eggs
Eggs are a leavening agent & the yolks add fat for a tender & light texture. The yolks also act as an emulsifier for a smooth & even texture in the finished product. The proteins contribute to the structure of the baked good.

Liquid
Liquid helps carry flavorings throughout the product, forms gluten bonds, & reacts with the starch in the protein for a strong but light structure. Liquids also act as steam during baking, acting as a leavening agent & contributing to the tenderness of the product.

Salt
Salt strengthens gluten and adds flavor. Salt enhances flavors. In yeast breads, salt helps moderate the effect of the yeast so the bread doesn't rise too quickly.

Leavening Agents
Baking soda & baking powder form CO2, that is held by fat pockets, gluten & starch, which makes the baked product rise. Too much leavening agent will make the bubbles too big, then they combine & burst, leading to a flat cake or bread. Too little leavening agent will result in a heavy product, with soggy or damp layers.

How to Measure

I was told by my ex-colleague who is quite an expert in baking now that having the right amount of ingredients is crucial. She even advised me to get a digital weighing machine instead of the needle scale.

In baking, measuring accurately is critical to the success of the recipe. Unlike cooking where you can vary amounts more and the end result will still be good.

Have extracted & summarised the info below from About.com: Busy Cooks

Flour
Using a large spoon, lightly spoon flour from the container into the measuring cup. Do not shake the cup and do not pack the flour. Using the back of a knife or flat blade spatula, level off the flour even with the top edge of the measuring cup. Don't use the measuring cup to scoop the flour out of the container. You can end up with 150% of the correct measurement if you do this! One cup of correctly measured flour should weigh about 112g.

Baking powder and Baking Soda
Stir in the container. Using the measuring spoon, lightly scoop out of the container. Use that knife to level off even with the top edge of the measuring spoon.

Sugar
Sugar is measured by scooping the cup or measuring spoon into the container or bag until it is overflowing, then leveling off with the back of a knife.

Brown Sugar
This needs to be packed into the measuring cup. The sugar should retain the shape of the cup when it is dropped into the other ingredients.

Powdered Sugar
Powdered sugar usually needs to be sifted to remove small lumps. It is measured by spooning the sugar into the measuring cup from the container, then leveling off with the back of a knife.

Liquid Ingredients:
Using the liquid measuring cup, pour the liquid into the cup. Then bend over so you are on the same level with the measuring marks. The liquid should be right at the mark, not above or below.

Shortening and Solid Fats
Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.

Liquid Ingredients in Spoons:
Make sure that you don't measure small amounts of liquid ingredients over the mixing bowl as it's just too easy to spill.

Dry Ingredients in Spoons:
Ingredients measured in these small amounts still have to be measured carefully. Overfill the measuring spoons and level off using the back of a knife for the most accurate amounts. Accurate amounts of ingredients like baking soda and powder are critical to the success of any baked product.

Dry Ingredient Equivalents:
1 tablespoon = 3 teaspoons = 15 ml
1/8 cup = 2 tablespoons = 30 ml
1/4 cup = 4 tablespoons = 50 ml
1/3 cup = 5-1/3 tablespoons = 75 ml
1/2 cup 8 = tablespoons = 125 ml
2/3 cup = 10-2/3 tablespoons = 150 ml
3/4 cup = 12 tablespoons = 175 ml
1 cup = 16 tablespoons = 250 ml

Wet Ingredient Equivalents:
1 cup = 8 fluid ounces = 227 ml
2 cups = 16 fluid ounces = 454 ml
4 cups = 32 fluid ounces = 908 ml
8 cups = 64 fluid ounces = 1816ml

Art & Science of Baking - Baking Language

Thought of sharing this knowledge which I thought is important when you start learning to bake.

Bain Marie
It's a utensil & a cooking technique. Also Known as double boiler or Mary's bath. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat & is used for cooking delicate dishes like custards or white sauces, or melting chocolates.
Pronunciation: bane mah-REE

Baking Powder
A leavening agent used in cookies, quick breads and other baked goods to produce expansion of a batter. It is made of baking soda and cream of tartar or another acid powder. It's almost always double action - it releases carbon dioxide when mixed with liquid, & releases it again when exposed to heat. People often confuse it with baking SODA. You can make your own baking powder, which will be single action, by combining baking soda with cream of tartar.

Baking Soda or Bicarbonate of Soda
A leavening agent used in baked goods like cookies or quick breads. It's used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt. The soda, or base, combines with the buttermilk, or acid, to produce carbon dioxide and the baked goods expand, or rise. It is an ingredient in baking powder.

Beat
Also known as 'whip' which means to rapidly stir a batter to incorporate the ingredients along with air.

Blind Bake
Or bake blinding means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.

Cream
To rub or work soft shortening, sometimes with sugar, against the sides of a bowl until creamy or fluffy. This process, when making baked goods, forms tiny air pockets in the shortening so the finished product is light and airy.

Cut in
Or blend, means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas. This creates a flaky texture by coating the flour proteins with shortening, interrupting the gluten formation.

Fold
Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.

Ganache
A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles. Also known as Confectioner's Coating
Pronunciation: gah NAHSH

Macerate or Soak
This term means letting food, usually fruit, soak in a liquid to absorb flavor. Fruits are usually soaked in liqueurs. In other words, fruit that is marinated in liqueurs is being macerated.

Proof
Dough proofs when it is allowed to sit in a warm spot, usually for several hours. The dough expands and rises because of yeast fermentation and production of carbon dioxide. The gas is trapped within gluten strands which form out of protein in the flour as the bread is kneaded.

Seize
Chocolate seizes when water is added, usually accidentally, during melting. It stiffens, loses its gloss, and becomes lumpy and unworkable. Sometimes this can be fixed by stirring in some solid shortening or oil.

Stir
To use a spoon, whisk, or beater to move ingredients around in a circular motion. Stirring is a more gentle form of beating.

Temper
Temper actually has two meanings. The first is a process of heating and cooling chocolate to form stable crystals. These crystals then assure that the chocolate will be firm at room temperature. The second meaning is to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.

Truffles
There are two different types of truffles - chocolate truffles are made of chilled ganache, rolled into balls and then coated in candy coating, powdered sugar, nuts or cocoa. The other truffle is a fungus, or mushroom, which grows at the base of oak trees and is extremely expensive. These truffles are also extremely pungent, and can flavor raw eggs when simply stored in the same container! Real truffles are costly.

Almond Croissant

Ingredients:

175g Bread Flour
45g Plain Flour
4g Yeast
3g Salt
20g Caster Sugar
10g Unsalted Butter (unmelted)
80g Egg (about 3 eggs)
65g or 65ml Water

For Folding:
140g Croissant Margarine

1. Put all ingredients into mixing bowl except the Salt & Butter
2. Mix well & add in the Salt & Butter, mix into a dough
3. Take out & & make it into a dome-shaped dough & cover (not wrap) it with food or plastic wrap and let it rest on the table for 40mins (until it 'grows' to about 2X or 3X its original size)
4. Roll the dough to a rectangle shape. It should be big enough to wrap the Croissant Margarine.
5. Fold in the Croissant Margarine (which is wrapping it with your dough).
6. Roll the dough to 3X single fold:
a. After wrapping your Croissant Margarine, flatten your dough slightly.
b. Sprinkle some flour & begin to roll the dough til it becomes an elongated
rectangle)
c. After that, fold in your dough into 3 parts
d. Turn your dough 90˚& start rolling again til it becomes an elongated
rectangle. Repeat c & d twice. (This is the tiring part)
7. Keep it in the fridge & rest for 30mins
8. Take out & roll to 3/4cm thick & cut into triangle shapes (be sure to broaden the sides as you roll). The qty should be about 8 to 9 pieces.
9. Make a slit at the base of the triangle & open it slightly. Place your filling near to the slit & roll it into a croissant shape. You can replace your filling with Tuna, sausage, chocolate chips etc. Make sure that the end tip of the croissant is at the bottom, lying on the tray.
10. Put it onto the baking tray, proof to double the size
11. Brush with egg wash (whole egg) and bake at 200˚C for 15mins

Filling:
150g Almond Ground
150g Caster Sugar
150g Unsalted Butter (Melted)
18g Plain Flour
1Tsp Rum or Vanilla Flavour

Put all ingredients into mixing bowl & mix well.

The texture isn't like the ones you have at Delifrance. It tasted more like those you ate at the breakfast buffet in hotels as it's less flaky. Be careful not to let your nails tear the dough or use too much strength in rolling your dough as tearing it will result in the margarine leaking out. Happy rolling & baking :)

White Cheese with Yoghurt & Mango Fruit Cake

Here's the recipe which have included some personal notes. It does look intimidating at first but if you go thru the steps in your mind, it should be quite manageable. Alternatively you could prepare the sponge cake and syrup a day before.

Vanilla Sponge
Ingredients:
250g Sponge Cake Mix
5 Eggs
50g Unsalted Butter (melted)
50ml Water

1. Heat the oven at 180˚C for 14"x14" or 8"x8" tray or 160˚C for 7" round tray
2. Put all ingredients into a mixing bowl & beat at high speed. The batter should not be runny, it should look thick and light in colour.
3.Pour in the melted butter and mix well (add in slowly and do not over-mix. a few stirs will do)
4. Pour on the tray and bake for for 15-20mins (14"x14" tray) or for 25-30mins (8"x8" tray) or 35-40min for 7" round tray.

Filling
Ingredients:
3 Egg Yolks
200g Cream Cheese
30g Caster Sugar
100g Plain Yoghurt
100g Melted White Couverture (Milk chocolate)*
200g Millac Cream
100g UHT or Fresh Milk
1 tbsp Gelatine Powder (full tbsp)
3 tbsp Hot Water

1. Cream the Cheese and Sugar to a creamy texture. Ensure that the batter is thoroughly mixed well. Start with low speed then switch to high speed.
2. Add in the Egg Yolk and mix to a smooth texture. Add in half the amount of yolk. Mix well then pour in the remainder.
3. Boil the Milk and add into the above mixture and mix to room temperature.
4. Melt the White Couverture and add it to the mixture. Mix well as it will likely sink to the bottom of the mixture.
5. Whip up the Cream to soft peak, together with Yoghurt, add into the above mixture. Be careful not to over whip the Cream as it will curdle which happened to my first attempt.
6. Dissolve Gelatine with Hot Water & add into the above mixture and mix well as the Gelatine may sink to the bottom.

Mango Fruit Mirror
Ingredients:
100g Mango Fruit Puree (or you could change it to Passion Fruit Puree)
50ml Water
80g Caster Sugar
1 tbsp Gelatine Powder (full tbsp)

1. Boil the Puree, Water and Sugar
2. Dissolve the Gelatine, add to the above mixture and mix well
3. Let it cool before use

Mango Fruit Syrup
Ingredients:
100g Mango Fruit Puree
100g Water
60g Sugar

1. Boil the Puree, Water and Sugar till it melts. Cool the mixture and brush it on the sponge cake.

Finishing
1. Cut 1st layer of sponge cake and put it into the cake ring and brush with Mango Fruit Syrup
2. Pour half the filling into it and put the second layer of sponge and brush it with Syrup. Put it into the freezer for 10-20 mins or till the cake is set. This step is crucial as it will prevent the sponge cake from 'floating' up when the last portion of filling is added.
3. Once set, pour the balance of the filling and level it. Keep the bowl low as you pour to prevent creating air bubbles.
4. Put it in the fridge to let it set.
5. Finally, take out when it's ready and pour the Mango Fruit Mirror and let it set in the fridge.

To remove the cake from the cake ring, you could heat up the cake ring with your hair dryer. Yes, the heat from your hair dryer will soften the cake and allow it to slip out from the cake ring.

*Couverture is a higher grade chocolate than normal chocolates as it contains a higher % of cocoa. You can get it at Phoon Huat.