Diary ღ 25 August 2014 ღ

Backed from college at around 3.30pm. I planned to make my breakfast for the next morning today. Hmmm... Let's bake egg tart with frozen puff pastry! I bought the frozen puff pastry block 2 weeks ago and planned to bake it last week. However, I'm sick. So, the plan failed. Never mind, puff pastry did not expired. I got the recipe from Nasi Lemak Lover. Her egg tart looked so NICE! But mine, not really :( What cannot be denied is IT REALLY TASTE GOOOOOOD!

It's the first time I "played" with the frozen puff pastry. I thought I need to peel off layer by layer but it took me lots of time to peel the first layer. I looked at the package, it mentioned "400g" but didn't mention how many pieces in it. So, I just rolled it by using roller and cut it into small pieces.

My sister ate 3 of it at one go. I ate one only because I just ate tofu-hua and pineapple before that. I should use 2 eggs instead of 3 eggs next time because there's lots of leftover.

【Egg Tart with Frozen Puff Pastry】

Ingredient:

Frozen Puff Pastry (I used Kawan brand)
~~~
Egg custard filling:
Hot water - 240g
Coarse sugar - 90g (I used caster sugar)
Eggs - 3 pcs
Vanilla extract - ¼ tsp
White vinegar - ¼ tsp






Method:
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside.
5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

There's extra puff pastry, so I made mini egg tart.