It helps to harden the butter a bit so that it is easier to handle. If you ever break the layer of pastry at this point, do a quick ‘repair’ by adding a sufficient amount of flour to cover the leakage at once. The solution: Chill the dough until it is firm enough, that is when the butter is firm enough but slightly short from too hard to fold the pastry. Rolling a soft dough is hard because the pressure of the rolling pin may break the dough, causing the butter to leak out and make the work very messy.
#Easy portuguese egg tart recipe how to#
This video will show you how to prepare the Malaysian style Tomato Rice. Watch this video (below the instruction of the recipe)Ī picture worth a thousand words, a video worth a thousand images. The following tips are useful to keep the mess to the minimum so you can enjoy preparing your lovely Portuguese tarts.
The most frustrating part of making puff pastry is it can get messy, with flour scatter everywhere and butter oozing out from the dough while rolling. Some pastry shops use lard instead of butter, perhaps that’s due to the Chinese consume fewer dairy products in general. The western version is made with an equal portion of flour and butter, whereas the Chinese version for Dim Sum contains a smaller amount of oil. There is a slight difference between the western puff pastry and the Chinese puff pastry for making traditional Dim Sum like Chinese egg tarts and Siu Bao. When the pastry is heated up, the steam trap in the layers is expanded and responsible for its spectacular rising power. Puff pastry is one of the most fantastic invention in baking. However, you can skip some of the paragraphs if you are a seasoned baker, or even can show me more tips to perfect the recipe by leaving your comment at the end of this article.īefore you begin, take a look of the recipe (near to the end of this article) and then read through the list of tips I have written right below 🙂 Why is puff pastry can rise without using yeast and baking powder? I hope it will be useful for the first-timers. I am giving as much information as I can to make it clear and straightforward. If you are meticulous about the quality like me, take the option to make the puff pastry yourself. As for the shortening, it will congeal and coat the inside of the mouth to give an unpleasant taste. There is a considerable difference of taste between the two. These pastries are far inferior to any puff pastry that makes with pure butter. However, most of the puff pastries available at where I live are prepared with shortening, not butter. If you do so, you probably can cut the time of preparing the Portuguese tarts by half. Jump straight to the step of rolling up the piece of pastry like making the Swiss roll. The shortcut is to buy the ready-made puff pastry and skip all the rolling and folding. This recipe can be a little intimidating for certain people because making the puff pastry can be challenging. Use only puff pastry for Portuguese tart, not shortcrust pastry.
Why should you make the puff pastry yourself? I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. Of course, with the over 400 years of cultural influence, you can’t miss savoring the Macau Portuguese egg tarts based on the authentic Portuguese pastel de nata if you ever visit Macau. So we have Portuguese grilled fish, pineapple prawn curry savor by the Portuguese descendant in Malacca. Malaysia in 1511 and subsequently settled in Macau in the 16th century. Portugal has stamped its mark in Asia by conquering many regions, including where I live, i.e. I am presenting the version which is the widely available dessert on the menu of many Chinese cafes (茶餐厅), particularly in Hong Kong and Taiwan. I said the ‘Asian way’ because I have not been to Portuguese to taste the authentic Portuguese tart, Pastéis de Nata as it is called. This article is about how to make Portuguese tart, the Asian way.
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