Sunday, March 20, 2011

Cantonese Tea-time pleasure...蛋塔



蛋塔egg tart or egg custard tart (commonly romanized as dan ta) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. (adapted form wikipedia)

蛋塔--我婆婆烘培的秘密武器

我婆婆是世上最可愛的婆婆。
現在的老人家都會說怕甜。
我的婆婆不一樣。我的婆婆是一個愛吃糖的老人家。
她傢的冰廚都會有一大堆糖果。
我們那麽年輕都會覺得吃mentos會粘牙,可是我帶假牙的婆婆卻沒有這個問題。
我婆婆很喜歡吃巧克力,她喜歡的是牛奶巧克力。
上次被我看到冰廚有一包巧克力,我偷偷拿了幾粒,竟然被她看見。我還以爲她會罵我,結果她要我把整包都拿回去。還好我及時拒絕了。其實我很想。hehe.

她不喜歡黑巧克力,她說不甜,不好吃。結果全部塞給我。
我當時興奮死了。

你有看過哪一個老人家特別喜歡吃巧克力冰淇淋的嗎?我婆婆就是。
還記得那次我們在她傢吃飽晚飯了,她很興奮地問我們要不要吃巧克力冰淇淋....



婆婆以前常常都會做蛋塔給我們一家大小。
她做的蛋塔跟外面賣的很不一樣。
不知道爲什麽,婆婆的蛋塔就是有一種說不出的特別。
我有嘗試問過她,可不可以給我她的食譜。 她告訴我,她沒有食譜。我還以爲她要保持神秘。
還記得上次, 婆婆在家要做蛋塔,我們三姐妹都很興奮說要幫忙,我也趁這次的機會記下她的秘訣。
結果,婆婆竟然真的沒有食譜。She eye-balled everything! 我不知道如何記下來。
她真的超傳統的,隨便用一個mug來量一兩,二兩這樣。我根本都不知道什麽是一兩二兩!說真的,這才是師傅的風範。
到現在,大概已經過了三年。我的婆婆身體沒有像當年那麽‘行’了, 能夠進廚房炒菜已經是很大突破了。我有問過她:“阿嫲,你幾時還可以做蛋塔給我們呀?”。她竟然跟我說:“這麽粗重的工作,我做不到了呀,下次你來做我在旁邊講就好了。”
聼了這番話,我真的感覺到歲月被時光奪去是那麽的短暫。
我,
真的要好好珍惜跟婆婆相處的日子了。






附上食譜吧....

Cantonese Egg tart Recipe

(makes 6 tarts)

Filling:
1 whole egg
1 egg white
3 tbsp castor sugar
1/2 cup (125ml) boiling hot water
3 tbsp (45ml) evaporated milk

Dissolve the sugar in the boiling water and cool it until just warm to touch. Add in the remaining ingredients and whisk lightly, thoroughly combined but not foamy. Strain it twice into a spouted jug.

Pastry:
1 cup (110g) plain flour
60g butter, cubed
2 tbsp icing sugar
Small dash of vanilla extract
1 egg yolk

Pulse everything except the egg yolk in a food processor until crumbly and that the largest piece of butter is the size of a green pea. Add in the yolk and pulse a while until crumbly and combined a little. Pour them out into a large bowl and Mix with your finger tip to gather them. Dribble in a little of the filling mixture as you go and stop when everything is combined and you get a soft dough.

You can chill it at this stage but I find it unnecessary. Roll them out on a flour-dusted surface to just 5mm thick. Press the circles into the fluted mould and set aside and repeat. For the last mould, I gather everything together and form a ball, lightly flatten it and press it into the tart mould as even as possible.

Pour the filling over and bake it in a preheated oven of 200°C. When you pop the tart in, turn the heat down to 180°C and bake until it is just slightly wobbling at the centre. Remove it from the oven and it will continue cooking. When you unmould it while it is warm, the filling sets just right.

Serve warm.






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