I am not a food snob, and likely will never become one. I do not have a sophisticated palate since my diet is restricted to simple homecooked meals or cheap hawker centre food. I spent my growing up years eating to survive...how to live-to-eat if one's share of the dishes on the table is only one out of ten.
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| 失败之作: 酥皮, 还是...硬皮蛋塔?! |
But, when it comes to egg tarts, I have to confess, I am a complete snob! I will never settle for anything that doesn't come anywhere close to those flaky, light and tender crusts with smooth, creamy fillings egg tarts from 金门饼家 Golden Gate Bakery...Chinatown...in San Francisco. I don't have the luxury to fly over 8000 miles whenever I need an egg tart fix. I don't even want to make my own since I know I will never get anywhere close to the ones I had. But, making a batch of egg tarts has always been on my to-do list...for the longest time...probably more than three years. I didn't even blush whenever I tell my elder son (who loves egg tarts of any sort) that someday, I will
make him some egg tarts...
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| substandard food, substandard photography |
I have been gathering recipes since day 1 when I announced to my kid that I
would make him some egg tarts. I bought those disposable, aluminum cups/moulds two years ago, thank goodness they don't come with an expiry date! I even took the trouble to bring them along to our recent trip...thinking I would have plenty of time to get down to this eggy business while we were away from home. I had even proudly showed the disposable cups to my kid, declaring to him that finally, we were going to have homemade egg tarts! Of course, the plan didn't fall through (^^')
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| oh, what an eye sore! |
While unpacking the aluminum cups when we got home, I told myself, this is not going to work. I had to do something about the way I procrastinate, it is almost becoming a habit. So, instead of writing up a list of new year resolution, I created a new to-do list for the year...this time on my iphone Notes app so that I will be constantly reminded to get things done. Top on the list is none other than egg tarts. I have planned to make them in the month of January, but I still gave myself a pat on the back when I finally retrieved a tray of golden tarts from my oven on the first week of February! Yeah!
As expected, my first attempt at making egg tarts was almost a failure. The crust was suppose to be flakey but it looked more like a short crust pastry but didn't taste like one. The recipe calls for making both the water and oil dough, but the crust turned out a bit tough. I don't usually blame my kitchen failures on the recipes, but this time round, the recipe is really at fault. The fat (melted butter) amount was not enough for the oil dough, I couldn't even form the dough, it was just too dry and crumbly. I had too add more melted butter in order to turn it into a smooth dough.
Making the crust was also quite time consuming as it calls for wrapping the oil dough with the water dough for each individual tart crust, and rolling and making the 'envelop folds' one by one! There is also something wrong with the baking instructions...it says, to bake them for 5mins, then cover the top with foil and continue to bake for another 30-35mins. I followed the instructions obediently, but what I got was a tray of tarts with very pale crusts. So, I extended the baking time for another 10mins. Even thought the crust was not golden, I had to removed them from the oven as I know any minute longer would be suicidal for the custard fillings.
Fortunately, the custard was not badly affected by the prolonged baking. It was not as soft as expected, but taste wise, it was a 'pass'. At least it was not too sweet (I did the right thing to cut down on the sugar amount) and not overly eggy, thanks to the one teaspoon of vanilla extract.
I won't be sharing the recipe but I will be trying out another one, wish me luck! Just in case you are wondering...I had chosen this recipe since it is taken from a book dedicated to Asian delights, local food, snacks and nyonya kuihs. I actually bought the book just for the flaky crust egg tart recipe. What a great let down :(
Fortunately, the custard was not badly affected by the prolonged baking. It was not as soft as expected, but taste wise, it was a 'pass'. At least it was not too sweet (I did the right thing to cut down on the sugar amount) and not overly eggy, thanks to the one teaspoon of vanilla extract.