UFO Tart (Sandakan favourite snacks) - MFF SABAH #11

 

   

 





Recipe adapted from Wendyinkk

 

Ingredients:

Tart Base

60gm butter (salted)

50gm sugar

1 egg (medium size)

1/2 tsp vanilla extract ( Out of stock, so I didn't use)

50gm cake flour, sifted with 1/2tsp baking powder ( I use 60gm self raising  flour)

30gm whipping cream (optional - I used)

 

Custard

1 egg yolk

1 tbsp sugar

1/2 tsp vanilla extract (Out of stock, so I didn't use)

1 tsp custard powder

1 tsp plain flour

50gm mill

 

Meringue

1 egg white

1/8 tsp salt

few drops of vinegar or 1/4 tsp cream of tartar

2 tbsp sugar

few drops of vanilla (Out of stock, so I didn't use)

 

 1. Preheat oven at 170C. Prepare 10pcs of large egg tart tins.

2. Prepare tart base. Beat butter with sugar until pale and then beat the egg. Beat until it looks like

buttercream. Beat in vanilla extract. Fold in flour. Divide into prepared pans. Bake for 15min.

3. Meanwhile, prepare custard. Place all custard ingredient into a pot and bring to boil in a really low fire until it is cooked.

 4. Prepare meringue. Beat egg white with salt until frothy, then put in vinegar. Add in sugar gradually and beat until stiff. Put in vanilla and give it a light beating just to combine.

 5. When the base are done, remove them from the pan and divide the custard filling equally.

 6.Pipe the meringue using a 7mm round tip around and on top of the custard in your preferred manner.

 7.Grill at 180C for 3-5minutes or until browned. Serve warm.

 

 

 



I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.



Japanese Cotton Cheese Cake

21st birthday cake for Japanese Peng

Japanese Cotton Cheesecake Recipe adapted from Wendy's
25ogm cream cheese
180ml milk
30gm butter

60gm flour
50gm cornstarch
6 egg yolks

6 egg whites
pinch of salt
1/4 tsp cream of tartar
150gm sugar

1. Cook cream cheese, milk and butter until melted and smooth. Set aside.

2. After the cheese mixture has turned warm and mix in both flours. Stir with a whisk until smooth.

3. Put egg yolks into the cheese mixture and stir until well combined.

4. In another clean bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).
5. Fold 1/4 of egg whites into cheese mixture, and then another 1/4 of the egg whites.
6. Pour the cheese mixture into the remaining egg whites and fold.
7. Pour batter into a cupcake papper
8.Preheat oven at 150C & bake for 45-50 minutes.