Macau style portuguese egg tart Portuguese egg tarts are puff pastry tarts filled with burnt egg custard. They originated in Portugal but became very popular in Macau in the nineties. Separated sugar's a good thing except not all of it finds its way up if there's a lot.

Bahan Membuat Macau style portuguese egg tart

  1. Bahan kulit / shell.
  2. Puff pastry siap pakai.
  3. Saya pakai merk edo. Beli di supermaket.
  4. Bahan vla.
  5. 260 gram susu cair.
  6. 60 gram dairy cream (disini disebutnya whipping cream cair).
  7. 1 sdm maizena.
  8. 60 gram gula pasir.
  9. 2 butir kuning telur.
  10. 1/4 sdt vanilla bubuk (saya pakai larome).
  11. Atau 1/2 sdt extract vanilla / pasta vanilla.

Langkah Memasak Macau style portuguese egg tart

  1. Siapkan bahan vla.
  2. Aduk rata.
  3. Ambil pancil yg lebih besar, isi air. Letakan panci berisi adonan vla. (Sistem water bath). panaskan dgn api sedang cenderung kecil sambil diaduk sampai agak kental (jangan sampai kental banget ya).
  4. Setelah adonan vla mulai mengental, matikan api.
  5. Siapkan bahan kulit. Gilas ringan agar tidak terlalu tebal lalu cetak. Tusuk2 pakai garpu. Isi dgn adonan vla sampai kurang lebih 3/4 bagian kulit.
  6. Panggang dgn suhu 200' selama 30 menit atau sampai vla berwarna kuning kecoklatan.

Unrivalled in their deliciousness, they have become the city's own. Eating a piping hot Portuguese egg tart is one of the essential experiences for any visitor to Macau. Portuguese-style egg tarts are a dearly loved desert in Macau. While the recipe is easy to follow, the method to make them is quite a challenge While Andrew's egg tarts are very tasty, Margaret's egg tarts are more sugary. If you are torn between the two, try both and you'll know whose egg tart is.

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