Archive : bakingindubai

Easy Lemon Meringue Tart

INGREDIENTS (Makes 7 inches tart):

FOR CRUST:
1. 240g digestive biscuit- crush to crumb
2. 20g brown sugar
3. 2g of salt
4. 108g unsalted butter, melted
FOR THE FILLINGS:
1. 105g lemon juice (2-3 lemons)
2. 4.5g lemon zest
3. 90g sugar
4. 18g all purpose flour
5. 1.5g salt
6. 3 egg yolk and 3 whole eggs
7. 21g water
8. 45g olive oil
FOR THE MERINGUE:
1. 3 egg white
2. 40g sugar
STEPS:
FOR CRUST:
1. Crush the digestive biscuit using a rolling pin
2. Add brown sugar and salt, mix well.
3. Then, add melted unsalted in 2 batches, mix well.
4. Then flatten the crust using a small bowl (see video)
5. Place the tart in pre heated oven at 180 degree Celcius (with fan) for 10 minutes
FOR THE FILLINGS:
1. While the tart is baking, let’s prepare the fillings.
2. In a pot, add sugar, flour and salt. Mix well.
3. Add the eggs and lemon juice, stir to mix them.
4. Then add lemon zest and water, mix well.
5. Place it on stove at low fire and cook for 5 minutes or until it thickens (see video)
6. Once it has thickens, add olive oil immediately and stir to mix.
7. OPTIONAL: If you do not want your tart to be too sour, remove the lemon zest by sieving them.
8. Then pour the fillings onto the warm/hot crust that has just came out of oven.
9. Next place the lemon tart into the oven at 180 degree Celcius (top bottom heat with no fan) for 10 minutes.
FOR THE MERINGUE:
1. Beat the egg white with sugar until it stiffen.
2. Next pipe them onto the surface of the tart.
3. Bake at 180 degree Celcius top bottom heat with fan for 5 minute or until the meringue turns brownish.
4. Let it cool down to room temperature and put in fridge overnight (or at least 2 hours)

PHOTOS (For illustration):

Flatten the tart with small bowl
Lemon fillings poured into the tart
Pipe the meringue using piping equipment
Remove from oven when meringue turn brownish
Distinct three layers!

Soft and fluffy Taiwanese Castella Cake

INGREDIENTS (Make one 8 inches round pan):
1. 100g fresh milk
2. 100g sugar
3. 6 egg yolks
4. 6 egg whites
5. 85g plain flour
6. 15g corn starch
7. 100g butter
METHODS:
1. Sieve the plain flour and corn starch into a mixing bowl.
2. In a pot, heat up the milk and butter on medium heat until it is melted.
3. While the milk/butter mixture is still hot, pour them into the flour mixture and mix. The dough will be thick at this time.
4. Add in egg yolk in batches and stir vigorously. Set aside.
5. In another mixing bowl, whisk the egg white until it turns foamy. Then, add in sugar and beat until it reaches medium peak (see photo).
6. Mix in 1/3 of the egg white into the flour mixture. Stir until all is combine.
7. Add in the balance 2/3 of the egg white into the flour mixture and just combine them until it is mix. Do not over-mix.
8. Place the batter into a baking pan and bake for 150 degree Celcius for 60 minutes in a water bath.
P/S: To make the water bath, add in hot water into a baking pan and place the baking pan with batter in the middle of the hot water pan.
9. Remove from oven after 60 minutes and let it cool down before cutting.
10. It should stay soft for a few days.

PHOTOS (for illustration only):

Separate the egg yolk and white.
After mixing the hot butter/milk mixture into the flour, it should look like a dough (Method number 3).
This is how it looks like after the addition of egg yolk (Method number 4)
Egg white should look like this , medium peak.
The final look at the batter before going into oven.
A nice brown skin once it is done.