Curiosity: Why ? Is it because you don't measure ingredients carefully (just like Rachael Ray) ?
Me: Well, I don't know but I think so. I don't measure exact to the letter; and in baking, if I don't follow exact to the letter, it will turn out diasastrous! Even Simcooks said "Baking is a science".
Curiosity: Is that true ? But you're so used to science experiments.
Me: Nah...I don't have the right baking equipment, no electric blender.
Curiosity: That's no excuse. Buddingcook did not have it too, and she baked.
Me: Ok, ok, stop bugging me. I will do it. Rasa Malaysia, this is a "Ctrl+C, Ctrl+V" of your egg tart recipe. "Ctrl+C, Ctrl+V", but (as usual) still have to make changes -
I have to DELETE "12" and make it "6" for number of egg tarts;
FIND "sugar" and REPLACE with "brown cane sugar" as I did not have (normal) sugar in my pantry;
Also, had to FIND "electric blender" and REPLACE with "whisk by fork"; plus
Hit the F4 (repeat action) on straining;
As I'm making only six, I BACKSPACE everything to half (just in case of hiccups that fail me , I still have half the crust mix left); to
ESC for a second go!
Curiosity: Do not put all eggs in one basket...mmmmm....
Me: I did not! I did not! I did not put 12 egg tarts in the 12-cup muffin pan!
Tag: egg, egg tart, bake
Your crust too thick liao...next time use thinner crust because the crust "kembang" when it's baked. Anyway, do you like the tarts? Good?
ReplyDeleteYa, on the thick side. Coz I dare not "press" it thinner after putting in the pan leh...:O
ReplyDeleteOH, I like! Good! Smells nice while baking, and buttery eggy taste while eating. ;p And just nice...not too sweet...I like!
Hi ger,
ReplyDeletei like egg tarts. Among the various ones which i tried, i like Crystal Jade ones. =)
I also only made 6 the first time for the same reasons as you! (Need to have backup dough just in case... :)
ReplyDeleteYou can make egg tarts for me any time. :)
ReplyDeleteomnivore, looks like you like everything from crystal jade ? :O what don't u like ? :p...heh heh
ReplyDeletesimcooks, for me i need to have backup coz I NEVER bake, and not even classified under "hardly bakes" :)
wandering chopsticks, sound like u love egg tarts, don't u? :)
Ok Ok, next time you press the dough to the pan until thinner, and then taruh the egg mixture inside, more filling, less skin...I like I like. maybe can make 8 liao instead of 6 if skin thinner? Hehe.
ReplyDeleteRasa-sifu,"徒弟" 谨尊 "师父" 教诲 !;p
ReplyDeleteTank-kew! I also dun like so much skin...prefer more filling.
wahh, tiger, I wanted to respond as soon as I c ur feifei egg tarts, but scared guests can hear my tummy growling haha, anyways, ur feifei egg tart looked v/good ler, now can do more stuffs w/ur muffin pan liao, ya ? :))
ReplyDeletewaahhh! wonder muffin pan - must go and get one liao.
ReplyDeleteI'm going out to get egg tarts from Tong Heng. By the time I finish baking, I cannot eat liao.
:)
melting wok, feifei but as "sifu" said, the feifei due to expanded crust leh...credit goes to "sifu's" recipe...for the yumminess :)
ReplyDeleteBut yes, can play with muffin pan liao...:p
eastcoastlife, 气死我了!!! So easy to just go out and buy hor? But maybe if I were in Sg, I will just buy as well unless super ex!
ReplyDeletecongrats! they look yummi.
ReplyDeletebuddingcook, thx!
ReplyDelete