Iklan Berbayar

BannerFans.com


Ruangan Iklan untuk disewa dengan kadar RM20 sebulan tanpa posting dalam Teratak Chetam atau emails kepada Mailing List.

Kelas Semi Hands On di Teratak Chetam

Tawaran Istimewa Sempena Teratak Chetam berada di Batu 5, Simpang

Yuran serendah RM100.oo untuk kelas grup dan RM200untuk kelas personal bagi modul berikut:

Aneka Buns
Cream Puff, Enclairs, Fruit Puff
Aneka Tartlets
Takoyaki
Pastri Basket dan Tart Bentuk Buah
Muffins
Sponge Cake utk deko guna whipping cream dan cheese leleh
Cup cakes dan deko

Untuk kelas personal, sila sms atau wassup utk tetapkan tarikh. Anda boleh pilih tarikh anda sendiri dan juga kelas yang anda ingin belajar. Yuran adalah berlainan dari kelas semi hands on.

Lokasi : Batu 5, Simpang, Perak
Landmark : Gerai Lemang dan Gerai Air Jambu Batu di depan rumah
Hubungi : 011-27046007 (sms/wassup)


May 26, 2005


Egg Tart

Pastry:
100g butter
40g icing sugar (sifted)
180g superfine flour (sifted)
1/2 beaten egg
1/4tsp vanilla essence

Filling:
3 eggs, light beaten
80g granulated sugar
240ml water
40ml evaporated (ideal) milk
1/4tsp vanilla essence

METHOD:
To prepare pastry:
Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.
Add in flour. Mix well until a non-sticky dough is formed.
Chill pastry dough for about 2 hours.

To prepare filling:
Dissolve sugar in boiling water. Set aside to cool.
When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.

To prepare egg tarts:
Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.
Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.
Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

NOTES:
Superfine flour has low protein content, most suitable for cookies and shortcrust pastries.
It is advised to first use both upper and lower heat. When surface of tarts turn golden use bottom heat only.
Note that heating characteristic of every oven varies. Please adjust temperature, heat direction and cooking time of your oven accordingly.  Posted by Hello

No comments:

Post a Comment