EGG CUSTARD RECIPE CHINESE RECIPES

Steps:

• Direction to make crust.
• Mix sugar, butter and flour.
• Then add egg and vanilla extract.
• Mix well.
• Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
• Pull dough and make a ball shape to about 1.
• 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
• Boil sugar and water until sugar is melted.
• Cool down to room temperature.
• Add eggs, vanilla extract and evaporated milk.
• Filter the mixture through the strainer.
• Pour into the tart crust.
• Preheat oven for 10 minutes.
• Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Steps:

• Knock two eggs into a bowl,
• Add appropriate amount of salt to lightly stir and mix into egg liquid. Do not stir vigorously or long-term stirring the egg liquid to make the egg liquid foam, then add 1.5 times the amount of warm water and stir evenly.
• If there are bubbles on the surface of the egg liquid, use a spoon to skim it out. This is to prevent the steamed product from appearing in a honeycomb state.
• Put an appropriate amount of cold water in the pot to boil (the amount of water can be submerged to two-thirds of the steaming bowl), and then put the egg custard liquid into the pot,
• Cover the bowl with a lid or plastic wrap, and then cover the pot. Steam on medium heat for about 12 minutes, turn off the heat and simmer for another three or four minutes on a virtual fire to get out of the pot.
• After the pan is out, sprinkle with chives according to your preference, and then add a few drops of steamed fish soy sauce or sesame oil sesame oil. Stir well when you eat.