Chinese Egg Tart Recipe jumphopdrop

Instructions

1. Firstly, prepare the : Mixed the first five ingredients well and lightly knead for about 2 minutes until a sticky dough is formed.
2. Set it aside.
3. Next, prepare the : Mixed 50g cake flour and 2tbsp butter.
4. Do not knead this dough.
5. Divide the Water dough and Oil dough into 10 portions where water and oil doughs are at 3:2 ratio.
6. Roll each dough into a ball shape.
7. On a lightly floured surface, roll out a water dough.
8. Wrap oil dough in this water dough to form a ball
9. Use a rolling pin to roll out the dough into a long oval shape.
10. After that, roll it into a swiss-roll.
11. Give the dough a ninety degree turn , and again, roll the dough out and do a swiss-roll.
12. Finally, roll the dough into a flat round shape.
13. Place the dough into a small pastry tin.
14. Repeat the same procedure for the rest of the dough.
15. For Filling: Dissolves sugar in hot water.
16. Mixed eggs and milk together followed by the sugar water.
17. Sieve the mixture to remove lumps.
18. Set aside.
19. Preheat the oven to 400F.
20. Blind bake the tart shells for 7mins and let it cool for 5minutes.
21. Fill the tart shells with the prepared filling to about 90% and bake for about 20 minutes or until just set.