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Chinese Custart Tarts

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.369
Energy (kCal)2375.12
Carbohydrates (g)85.7735
Total fats (g)211.2332
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the pastry, sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs. | 2. Mix in hot water to form a firm dough. Knead lightly on lightly floured surface. | 3. Roll out 3mm (1/8 inch) thickness. Cut out with an 8cm (3 inch) fluted cutter. Put into greased patty tins. | 4. Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well. | 5. Pour custart carefully into prepared pastry cases. Bake in hot oven (250°C/475°F) for 10 minutes, reduce heat to moderately hot (220°C/425°F), cook further 10-15 minutes, until set. Keep an eye on these while cooking, as mine only needed the first 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 3 cups - - - -
    lard 185 g 1668.7 0.0 0.0 185.0
    hot water 5 tablespoons 0.0 0.0 0.0 0.0
    salt 1 pinch - - - -
    egg 3 214.5 1.08 18.84 14.265
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    yellow food coloring 3 drops - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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