Monday, September 11, 2006

Egg Tart

Monday blues....... memang malas nak pi kerja kalau hari Isnin! Tapi nasib baik harini saya cuti.. hoorey... another day off!! Tapi kalau duduk diam jer mesti lagi malas dan jawabnya tidur ... just like Sunday morning when I continued sleeping after my morning prayers till mid-day (after watching EPL soccer the night before till around 2 am......... sigh.... So I thought why not I try En.Bahtiar's Egg Tart? So I pick myself up and start moving hesitatingly...... to my kitchen. And I'm sure Im not dissapointed with the results. This is what I had obtained in lieu of .....sleeping! (-Thanks En.Bahtiar, for your recipe)





EGG TART
Pastri:
500g Tepung gandum
125g Gula icing
250g Butter (tips: butter sejuk dari petisejuk)
2 biji telur gred B
1 tsp esen vanila

Ayak tepung, campurkan gula icing. Masukkan butter dan gaul hingga jadi crumbs. Masukkan telur dan esen vanila dan gaulkan hingga rata. Bentukkan jadi sebiji bola. Sejukkan dalam peti sejuk sebelum digunakan.

Filling:
250g Air
125g Gula
5 biji Telur gred B
100g Susu cair (Evaporated milk)

Larutkan gula kedalam air. (buat air gula) Kalau guna air suam, biarkan sejuk dulu sebelum masukkan telur dan susu cair. Pukul semua 4 bahan hingga sebati kemudian tapiskan dan sedia untuk digunakan.cara: Isikan atau bentukkan pastry kedalam acuan. Bakar pada suhu 160 ke 180 C selama 15 minit atau sehingga kelihatan kering atau sedikit kekuningan. Keluarkan dari oven. Tuangkan filling tadi kemudian masukkan semula ke dalam oven. Bakar lagi pada suhu 180 C selama 15 minit atau sehingga telurnya masak. (tak cair)
at

15 comments:

  1. AnonymousMonday, September 11, 2006

    looks good ler tuan... will definitely gif this one a try...

    ReplyDelete
  2. BRMonday, September 11, 2006

    Rossya, just call me Rozzan,that's more comfortable. Yup,its nice cuma kalau nak lebih lemak, I think Im gonna do again with a little more evap milk and less water but the total liquid amt remains the same.

    ReplyDelete
  3. AnonymousThursday, September 14, 2006

    This comment has been removed by a blog administrator.

    ReplyDelete
  4. AnonymousSaturday, April 21, 2007

    wow! look nice. I shld try to make it one day

    ReplyDelete
  5. AnonymousWednesday, September 26, 2007

    I read somewhere that after putting the pastry in the tart mould we need to poke the pastry with fork to rid of access air. Is this necessary? Thnks, and btw your site is simply marvelous. Allah has blessed you with great cooking talent!

    ReplyDelete
  6. BRWednesday, October 03, 2007

    Hi anonymous. It's simple to do, go ahead try it.

    ReplyDelete
  7. BRWednesday, October 03, 2007

    Hi anonymous. Sorry fr my late reply. Yes, I normally poke the pastry at the base so that during the baking process, the hot air will be able to escape without pushing the base of the pastry upwards and hence the base remains flat. Btw, thanks fr ur kind words but really, praise be to God Almighty, for all this couldn't be happening without His help yaa.

    ReplyDelete
  8. AnonymousSunday, May 25, 2008

    hi Bro.acuan tu xyah gris dgn butter ke?Baru nak belajar....

    ReplyDelete
  9. BRThursday, July 24, 2008

    Hi,
    kalau tak griskan pun ok. Kuis jer dgn hujung pisau utk meneluarkannya. Tp kalau anda nk griskan sket pun orait gak!

    ReplyDelete
  10. salmanjaSunday, October 12, 2008

    saya baru jumpa egg tart, lama dah cari anak suruh buat. intinya memang tak perlu di masak dulu ke.

    ReplyDelete
  11. BRMonday, November 03, 2008

    Hi salmanja
    Mengikut resipinya yg berasal dari Che Bahtiar, mmg intinya tak perlu dimasak dulu ya.

    ReplyDelete
  12. AnonymousSunday, January 10, 2010

    wat is the best brand of the butter to be used?

    ReplyDelete
  13. ghazTuesday, January 26, 2010

    hi rozzan, semua kueh2 awak mmg sedap...i dah pun cuba egg tart nie..sedappp dan cantek

    ReplyDelete
  14. AnonymousWednesday, May 18, 2011

    Hi Rozzan,kalau bakar pastry n masa masukkan filling tart ,gune api atas bawah ke?tolong guide saya....:)

    ReplyDelete
  15. AnonymousThursday, May 26, 2011

    Salam Bro Rozzan,

    the adunan nk sejukkn brape lame?

    ReplyDelete