![]() ![]() Pumpkin Puree: what is a pumpkin custard without pumpkin! I always use Libby’s pumpkin puree it has the best natural pumpkin flavor in my opinion.Vegetable Shortening: the shortening adds another layer of fat to the oil dough which will aid the butter in creating those flakey layers that we want.Make sure it is ice-cold water or else the butter will be overly soft and hard to manage. Ice Water: the water is what brings the butter and flour together to form the dough.Large Egg: the egg binds the dough together.Salt: adds a subtle hint of flavor to the dough.Granulated Sugar: the sugar sweetens the dough.Unsalted butter: the butter is what gives the dough its crumbliness and flakiness that we all love.All-Purpose Flour: you will only need to use simple all-purpose flour for this dough.There are no hard-to-find ingredients here! Flaky Crust The ingredients for these Pumpkin Hong Kong Egg Tarts can be found at your local grocery store. Egg Tart Mold: I opted for the reusable egg tart molds, but you can also use the disposable aluminum tart molds as well.Fluted Pastry Cutter: You will need a fluted pastry cutter if you want to have the ribbed shape of the pastry.Rolling Pin: you will need a rolling pin to roll out the pastry dough.Alternatively, you can use your hands to mix with a pastry cutter but it may be difficult to work with because it is so sticky. You will need a stand mixer for the dough to come together. Stand Mixer: the first dough will be pretty sticky when you first start to work the dough together. ![]() The most precise way to measure these ingredients is with a kitchen scale.
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