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Osmanthus Soy Milk Egg Tarts 桂花豆浆蛋挞


I love eating egg tarts that you can find at the Chinese pastry shops, dim sum restaurants or market kuih stalls. There are two types of pastry, flaky and buttery ~ in fact I love both. So when I saw Cass made her healthy Soy Milk Egg Tarts sometime ago, I immediately fell in love with it. I told myself I've to make it soon. To make the tarts a bit more special, I tweaked the recipe by adding osmanthus sugar syrup to the custard.   The colour of the custard wasn't very appealing, it was a little bit grey due to the greyish  tint of the soy milk. Soy milk is not purely white compared to the fresh milk but the bonus is that the smooth egg tart had a sweet scent of osmanthus fragrance with every bite. Love eating them warm, with the crispy base and smooth custard. Perfect to go with a cup of osmanthus tea!


Osmanthus Soy Milk Egg Tarts

    Ingredients:
     Tart Pastry - makes about 18 tart shells
     120g Butter,slightly softened
     60g Icing sugar, sieved
     1/4 tsp Salt
     1 1/2  Egg, lightly beaten, about 90g
     1/2 tsp Vanilla extract
     300g Plain flour
  • Cream butter, icing sugar and salt until fluffy.
  • Add egg and vanilla extract and mix well.
  • Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
  • Press a small piece of dough (30g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.
      Filling:
      70g Sugar
      110g Boiling water
      2 tbsp Dried Osmanthus

      3 Eggs, about 65 - 70g each
      200g Soya milk (reduced sugar)
      
      Method:
  • To make osmanthus sugar syrup
  • Mix boiling water with sugar. Stir well till sugar dissolved and add dried osmanthus into it. Stir well again and cover with cling wrap or a lid until osmanthus sugar syrup cooled down, strain well and set aside. 

  • In a large bowl or cup, stir eggs and soy milk well, then add the osmanthus sugar syrup (110g) into it. Gently stir well again and pass egg liquid mixture through a fine sieve two to three times.
  • Pour egg liquid mixture into tart shells and bake at preheated oven at 160 degrees for 25-30 minutes or until egg is set.

     ~~~~~~~
桂花豆浆蛋
    
     挞皮材料:约18个
     120克 牛油
     60克 糖霜,过筛
     1/4 茶匙 盐
     1粒半 鸡蛋, 约90克 (打散)
     1/2 茶匙 香草精
     300克 面粉

     做法:
  • 牛油稍微软化后,加入糖霜和盐用打蛋器一起打至松发。加入鸡蛋和香草精搅拌均匀。
  • 面粉过筛在桌面上,中间挖个洞,倒入搅拌好的牛油柔成均匀的面团,盖上面团休息30分钟。
  • 取一部分面团(约30克)压入挞模里,多余面团用刮刀刮除。用叉刺孔,放预热烤箱,以180度烤约10分钟。

     桂花糖水
     70克 砂糖
     110克 热开水
     2 汤匙 桂花干

  • 先把热开水和糖搅拌成糖水,加入桂花干搅匀,盖上桂花糖水至冷过滤备用。

     蛋汁材料:
     3粒 鸡蛋,约65-70克 一粒
     200克 豆奶 (低糖份)
     110克 桂花糖水
  • 将鸡蛋和豆奶搅匀,加入桂花糖水,轻轻的搅至完全混合,
  • 用萨萨过滤蛋汁,(过滤2-3次),隔去蛋液中的粒粒和泡沫,倒入皮挞内。
  • 预热烤箱160度,烤25-30分钟,直到蛋液不会摇动,即可。


Enjoy!


37 comments:

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  1. lovely tarts, whoever get to taste, warmed them up in this rainy day...love this recipe

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  2. Ann, you brought egg tarts to a higher level! I can already imagine the fragrance of the osmanthus in the soy milk. Just a quick question, is this egg tart pastry the flaky pastry type or the buttery type?

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    Replies
    1. Hi Grace, Thanks for your compliment. The pastry is buttery type same as my Pumpkin Tart.

      Delete
  3. 哇。。好有创意。。
    我喜欢桂花茶,这个加了桂花肯定很香哦。。

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    Replies
    1. Sally, 真的有很清香的桂花味。我朋友吃了都赞好 :)

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  4. I can smell the lovely fragrance of the osmathus flowers from your egg tarts across the screen!

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  5. Very special egg tarts - I wanna try. Did you finish all? :(

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  6. today tarts day..hahaha!
    桂花挞,非常特别,i like it~~ :)

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  7. so lovely. i am sure these smell and taste delightful. i have always loved the fragrant guihua. thanks for sharing!

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  8. Ann, I love egg tarts too! This is a very unique flavour and I would love to have a taste :)

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  9. 喜欢这样的塔, 有着清香的桂花味, 赞!

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  10. I eat anything from Ann's kitchen.... Colour doesn't matter... It is definitely good

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  11. Good idea to use soymilk and Osmanthus tea..... must be very aromatic!

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  12. 有机会可要试试了。美丽芬芳的塔子。

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  13. Ann, Where can I buy the flowers?
    Veron

    ReplyDelete
    Replies
    1. Hi Veron, You can get it at 裕华 or 广祥泰. I think the osmanthus from 广祥泰 is cheaper.

      Delete
  14. How creative, Ann. I love those egg tartlets!

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  15. Ann今天的整体风格都跟以往不同喔! 蛋挞和照片我都很喜欢!
    这个桂花蛋挞非常的妩媚,也很吸引,爱极了! 给你多多like!

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  16. 好特别的桂花豆浆蛋挞,也很美!

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  17. 还有中文食谱看,太好了!!!
    谢谢你的好分享哦~~~

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  18. 加了桂花味道一定很赞,等学习假期我也要做。。。

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  19. 桂花蛋垯。。。好高贵,像古代宫廷里的糕点哦。
    那么我一定要小口小口的慢慢咀嚼品尝了。。。嘻嘻(假假的啦,我那有这样斯文的嘛。。哈哈哈)

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    Replies
    1. 等下次见面请你吃,可以吃多几个,不要客气哦!:D

      Delete
  20. Hi Ann, the tart skin looks so thin & must be crispy! Love the soy milk flavour of these egg tarts, I actually haven't had soy milk egg tarts before, hehehe!

    ReplyDelete
    Replies
    1. Jessie, The pastry skin is crispy after baked. I don't have the tart mould of this shape, so I just bought the foil one.
      You know Cass said her egg tart don't have the taste of soy milk, If you want to make, can use fresh milk too.

      Delete
  21. 很特别又很有气质的点心,但是奈何我们家里的男生不喜欢花香。。。我喜欢,来你家做客!!嘻嘻。。。

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    Replies
    1. 可以呀。。。要来的时候,记得告诉我哦!

      Delete
  22. Hi Ann, the dried osmathus on your egg tarts looks like gold paper. Looks yummy!

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  23. That is beautiful and delicious – such a lovely version

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  24. Hi Ann, thank you for showing me another way to cook with osmamthus flowers. You are very creative.

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    Replies
    1. Hi Lian, you're welcome :) Thank you for your comment.

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  25. These little tarts look so cute, I like the fact that you used the fragrant osmanthus.
    Thanks for the nice comment on my new website...have a great week Ann :D

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  26. Lovely tart shells and looks very healthy too.

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  27. Hi ALL, Thank you for your comments and nice words :)

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  28. Such lovely tarts Ann. I am new to osmanthus. Is it a floral fragrance? I ask because my daughter has recently started to do more cooking with soy products since my grandson is allergic to milk products. Your tarts would be so special for him and she is the baker in the family:)

    Thank you so much for sharing Ann...

    P.S. If you do bake a Bundt, feel free to add it to my blog. I think you should be able to add it under "nourishments." Unfortunately, I don't know how to do it. You can also add it to the comment section if you like. I'll be posting on Friday for National Bundt Day:)

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