Hola! It’s been a long long while since I neglected this space! Been really busy with motherhood and when I’m finally done with what need to be done, I would just slack around and day dreaming. 😉
Boring story aside, due to my love of pastry, I’ve always been baking all these while. Bought bread machine and been making sure I fully utilise it hence I’m making bread/bun for breakfast every other week. Make some non-baked oreo cheese cake and it’s love. Make some swiss roll and japanese cheese cake but well, these two needed to enhance. I’m still looking for the perfect failed proof recipe. Haha! Baked some chocolate chips cookies and it’s love!
I’ve been baking egg tart using the following recipe adapted from Misstamchiak for at least 4 times and it’s great. Especially I prefer the pastry version of the egg tart instead of the flaky ones. I’ve edited and enchance according to my own preference and if you would like to check out the original recipe, kindly check on her page. So, let’s go!
Recipe for freshly baked egg tarts with buttery base and soft egg custard insides.
- 280g Plain Flour
- 4 tbsp Icing Sugar
- 2 Egg Yolk
- 1 Egg White
- 150g Salted Butter
- 150g Castor Sugar or fine sugar (I opt for reduced sugar and just using 80g)
- 150g Hot Water
- 4 Whole Eggs
- 250ml Fresh Milk
- 1/2 tsp Vanilla Extract
- a pinch of fine salt
Method (for Pastry)
- Cream butter with icing sugar, egg yolk and egg white.
- Add in flour and mix well. Once it is well mixed, using hand, press the mixture together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead.
- Wrap the dough in a clingwrap. Put it into the fridge for 15mins to let it cool.
- Take the dough out of the fridge. Cut pastries into 12-14 equal portion (about 38g-40g each).
- Roll individual dough into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
- Refrigerate the tart cases for 30mins, and it is ready to use.
- Baked the tart for 10 mins.
Method (for Filling)
- Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.
- Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
- Sift egg mixture at least twice to achieve smooth egg mixture.
- Take tarts out of the refrigerator, carefully pour egg mixture into each tart shells.
- Bake tarts for 40mins at 180 degree, fan ON. (Original recipe stated to bake for 25mins at 180 degree, trial and error as it’s varies on different oven.)
Not the most good looking one but who can resists a freshly baked egg tart for tea time? 😀
Yum! Gave half dozen to my sister and I had one for tea today. Gonna have the rest for breakfast tomorrow!
And finally I manage to satisfied my craving on chocolate cupcakes today. I baked dozens of it, have few of them just now and left over for tomorrow’s picnic! Yay. 🙂
I tend to bake when I’m stress, I guess it’s a good way to release stress. 🙂
For tomorrow’s picnic 😀
Best pair with coffee or tea on a lazy afternoon.
Good Bye April and cheers to May. Happy Labour Day everyone!
Photo taken by Canon MkIII.
Oh, Hello Sweet Tooth!
After 2 attempts of making chocolate cupcakes 2 weeks ago, friends and family who did taste the cupcakes gives me some feedback. “It’s nice, but it would be better if it’s less sweet…” Yeap, I keep that in mind, I browse around and trying to look for a new recipe for a less-sweeten cupcakes this time. I did not manage to get one online, so I stick back with the same recipe of my chocolate cupcakes, but I slightly adjust it a bit and here’s my recipe of the Vanilla Raisins Cupcakes!
- 120g flour, 60g caster sugar, 80g butter, 2 teaspoons baking powder, 1/2 teaspoon of vanilla essence, 2 eggs, 120ml fresh milk, and last but not least I put in some raisins.
- 150g butter, 80g icing sugar, 1 and half teaspoons of vanilla essence, and a little bit of fresh milk.
Well, basically throw everything into the electronic mixture and you are done! Hahaahaha.
Bake at 150 Celsius for around 10 minutes. Oh ya, I’m baking a mini size cupcakes this time! 😀 Looking really adorable.
Sprinkle some chocolate powder (I’m using milo :P) and some chocolate rice, then you are done. 🙂 Less sweeten this time, hope family and friends enjoy this. I baked around 30 mini pcs today and it’s only left about 10pcs now! If everyone loves the taste, perhaps I will bake this again soon! 😀 Yummmmmyumm.
For those who know me well, I always spare my “second stomach” for dessert. I’m a chocoholic whereby I enjoy indulge into any types of chocolate dessert, well and that’s for sure including cupcakes. I decided to spent my Monday to fix my craving for cupcakes!
Online recipe checked. Ingredients bought. So let’s make some cupcakes! Woohoo!
Well, I did not manage to get the cupcakes tray yesterday, so I googled and had this quick fix if you do not have the tray at home in order to bake the cupcakes. It’s pretty easy to make and useful. All you need is some aluminium foil.
Mixing all the ingredients together and once it’s well combined and fluffy, it’s good to go!
Baked my first batch and it’s smell good. 🙂
I made the frosting for the cupcake as well. Since I do not have any tools at home to squeeze the frosting, so I just use the A4 paper for the deal. It works fine, but it will dirty your fingers easily. 😛
Frosting “nicely” squeeze on top of the cupcakes! Haha, I know I know it’s really ugly, it’s my first time. Lacking of experience-mah! 😦
One final step: putting some choco rice “generously” on top of the frosting. Yum, I love a lot a lot a lot of them!
And it’s DONE! 🙂
Perfect for the tea-time. Yummmmm! Tasted it and I love the combination of the fluffy cake and the sweet chocolate frosting! Might as well reducing more sugar intake for the frosting part as some of my family members and friends aren’t sweet tooth as what I am.
Anyways, that’s my Monday project this week and feel free to text or call me up for free tasting! I made a dozen of it today, so while stock lasts! Haha!