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Before you jump to Macau Style Egg Tarts recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has fully changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen is a good starting point saving energy by going more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen by itself offers you many small ways by which energy and money can be saved. It is pretty easy to live green, of course. Mostly, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to macau style egg tarts recipe. To make macau style egg tarts you only need 9 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Macau Style Egg Tarts:
- You need Puff Shell
- Prepare 1 Sheet Frozen puff pastry
- Prepare 12 Pcs Aluminium Foil Shells
- Prepare Fillings
- Use 2 Pcs Egg
- Get 70 g White Sugar
- Provide 140 ml Hot Water
- Get 110 ml Evaporated Milk
- Use 1/8 Tsp Salt
Instructions to make Macau Style Egg Tarts:
- Preheat the oven to 250°C (482°F)
- Roll the puff pastry evenly and thinly. Use a round cookies cutter, cut out 12 circular discs to fit in the aluminium foil shells. Gently use fingers to adjust the shape to of the pastries, ensure it fits well. Do not stretch the pastries.
- Cover the puff pastries with parchment paper. Put pie weights on the pastries and bake for 10 minutes at the middle deck.
- In a measuring cup, mix hot water (boiled) with salt and white sugar. Stir it until all the sugar and salt are dissolved.
- Add evaporated milk in the mixture, mix and combine.
- In a small bowl, crack two eggs and beat the eggs until they are mixed well.
- Pour the egg mixture into the water-milk mixture gradually, stir at the same time to ensure they are well combined.
- Prepare another measuring cup and put a sieve on top of it. Pour the mixture into the new measuring cup through the sieve to remove any unmixed eggs or egg shells.
- Pour the egg mixture evenly into 12 egg tart puff shell (around 90% full, 32 ml each)
- Put the tarts into the preheated oven at the middle deck and bake for 20 mins.
- After 20 mins, when the egg custards started to expand and rise, put the baking tray at the top deck to bake for another 10 mins to give the tarts a caramelized surface.
- Enjoy the flaky, delicious Macau Egg Tart!
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