Egg Tart

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First time making egg tart. This recipe makes about 16 egg tarts using a butter cookie based tart.

Ingredients

Tart

  • 125g of butter
  • 55g of icing sugar
  • 1 egg
  • 1 tsp of vanilla extract
  • 200g of all purpose flour
  • 25g of cake flour

Filling

  • 2 eggs
  • 70g of icing sugar
  • 150ml of hot water
  • 75ml of evaporated milk
  • 1/2 tsp of vanilla extract

Note: 75ml of evaporated milk and 75ml of the water can be replaced with 150ml of milk.

Directions

  1. Bring the butter to room temperature, beat the butter until soft.20161013_203547_%e5%89%af%e6%9c%ac
  2. Gradually add the icing sugar and beat until the butter mixture is light and creamy. 20161013_203830_%e5%89%af%e6%9c%ac
  3. Beat egg and vanilla extract into the butter mixture until fully incorporated. 20161013_204141_%e5%89%af%e6%9c%ac
  4. Gradually pour the sifted all purpose flour and cake flour into the mixture and knead into a dough. 20161013_205042_%e5%89%af%e6%9c%ac20161013_210019_%e5%89%af%e6%9c%ac
  5. Split the dough evenly into 16 round balls. Fill each 7 cm egg tart cups with the dough and flatten the dough into a tart shape. 20161013_212224_%e5%89%af%e6%9c%ac
  6. In a separate bowl, melt the icing sugar with the hot water. Allow it to cool. 20161013_214439_%e5%89%af%e6%9c%ac
  7. Mix egg, evaporated milk, and vanilla extract into the sugar water until fully incorporated.
  8. Sift the egg mixture to remove any bits or foam.
  9. Pour the egg mixture into the prepared tarts. 20161013_221126_%e5%89%af%e6%9c%ac
  10. Preheat the oven to 400 F. Bake the egg tarts in the lower tray of the oven for 10 to 15 minutes, until the tarts turn golden brown.
  11. Reduce the heat to 350 F and bake for 5 minutes. The egg tart will rise, open the oven door slightly to prevent the egg tart from rising too much. Bake for another 5 to 10 minutes until the center is set (If you stick a toothpick in the center, the toothpick should be able to stand on its own). 20161013_225403_%e5%89%af%e6%9c%ac
  12. Remove from oven to cool completely.

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Recipe Based On: http://www.christinesrecipes.com/2009/03/cantonese-egg-tarts.html

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Lasagna

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I love LASAGNA!!!!! Anyways, this is a simplified version of the recipe and I love making this for dinner!

Ingredients

Meat Sauce

  • 1 pound ground beef
  • 1 large onion chopped
  • 1 can of diced tomatoes, or 4 large tomatoes chopped
  • 2 tbsp of ketchup
  • 1 tsp of salt
  • 1/2 tsp of pepper

White Sauce

  • 2 tbsp of butter
  • 3 tbsp of all purpose flour
  • 1 tsp of salt
  • 1/4 tsp of pepper
  • 2 cups of 2% milk
  • 1/2 cup of shredded mozzarella cheese

Other

  • 9 uncooked lasagna pasta noodles
  • 1/2 cup of shredded mozzarella cheese

Directions

  1. Cook beef and onion over medium heat until the meat is no longer pink.
  2. Add tomatoes, ketchup, salt, and pepper.
  3. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. 20161005_190507_%e5%89%af%e6%9c%ac
  4. Cook the lasagna noodles until al dente. 20161005_183234_%e5%89%af%e6%9c%ac
  5. Melt butter in a large sauce pan. Stir in flour, salt, and pepper until well blended.
  6. Gradually add milk to the butter mixture so it doesn’t get lumpy.
  7. Bring it to a boil. Cook and stir for 1 minute or until thickened.
  8. Remove the butter mixture from heat and stir in the cheese. 20161005_190502_%e5%89%af%e6%9c%ac
  9. Pour half of the meat sauce into an ungreased 13×9 inch baking dish. Layer with 3 pasta noodles. Top with half of the white sauce. 20161005_190843_%e5%89%af%e6%9c%ac
  10. Layer 3 pasta noodles on top of the white sauce, and pour the remaining meat sauce over it. Layer with the last 3 pasta noodles on top of the meat sauce, and top with the remaining white sauce. Sprinkle cheese on top. 20161005_191442_%e5%89%af%e6%9c%ac
  11. Bake at 400 F for 20 minutes or until bubbly.

 

Recipe Based On: http://www.tasteofhome.com/recipes/lasagna-with-white-sauce

Double Chocolate Muffin

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I’ve recent baked this double chocolate muffin for a bake sale at work and they turned out delicious! It has a lot of chocolate, not very sweet, and super moist! Super yummy when it was warm! The original recipes is supposed to make a dozen muffins, but I didn’t mound it high enough so it ended up being 18 muffins in total. So it looked more like cupcakes than muffins. Next time I should mound it higher so it makes 12 muffins and have that nice muffin shape.

Ingredients

  • 2 cups of all purpose flour
  • 1/2 cup of cocoa powder
  • 2 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 2 eggs
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 2 cups of sour cream
  • 1 tbsp of vanilla extract
  • 300g of chocolate chips (about 10 1/2 oz)

Directions

  1. Preheat the oven to 375 F and line a standard 12 cup muffin tin.
  2. In a bowl, sift and whisk together the flour, cocoa, baking powder, baking soda, and salt. 20161005_155209_%e5%89%af%e6%9c%ac20161005_155459_%e5%89%af%e6%9c%ac
  3. In another bowl, using an electric mixer, beat the eggs on medium-high speed. Slowly add in the sugar and continue to beat until the mixture is pale and thick. The mixture should ribbon down from the beater when lifted. 20161005_160251_%e5%89%af%e6%9c%ac
  4. Beat oil into the egg mixture until fully incorporated.
  5. Beat sour cream and vanilla extract into the egg mixture until fully incorporated.20161005_160840_%e5%89%af%e6%9c%ac20161005_160933_%e5%89%af%e6%9c%ac
  6. Add the dry ingredients to the egg mixture and fold until only a few visible streaks remain. 20161005_162044_%e5%89%af%e6%9c%ac
  7. Add most of the chocolate chips and fold in until all the ingredients are evenly incorporated. Leave a small amount of chocolate for topping. 20161005_162453_%e5%89%af%e6%9c%ac
  8. Spoon the batter evenly into the prepared muffin cups. Smoothing the top if needed and keeping the scoops mounded.20161005_163319_%e5%89%af%e6%9c%ac
  9. Top each muffin cups with the remaining chocolate. 20161005_163441_%e5%89%af%e6%9c%ac
  10. Bake the muffins in the preheated oven for 10 minutes, and then reduce the heat to 350 F and bake for another 5 to 10 minutes, until a toothpick inserted into the center of a muffin comes out free of batter (It may have melted chocolate). 20161005_165731_%e5%89%af%e6%9c%ac
  11. Cool the muffin in the pan for 15 minutes before transferring them to a cooling rack to cool completely.

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Recipe Based On: http://www.brighteyedbaker.com/2014/07/16/ultimate-double-chocolate-muffins/