|失败之作: 酥皮, 还是...硬皮蛋塔?!|
|substandard food, substandard photography|
|oh, what an eye sore!|
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.
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 :(