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This recipe recreates the iconic egg custard tarts from Avatar: The Last Airbender. It features two distinct styles: the show-accurate Hong Kong version with a shortcrust pastry and the classic flaky Portuguese Pasteis de Nata with a caramelized custard top.
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Prepare the respective HK shortcrust or PN laminated dough and allow them to chill or rest properly. → Make the custard bases: HK style uses evaporated milk and water; PN style uses a cooked milk/flour base with sugar syrup. → Line a cupcake tin with the rolled dough, ensuring the edges are slightly higher than the tin. → Fill the pastry shells with the strained custard mixtures. → Bake at high temperatures (400°F for HK, 500°F for PN) until the pastry is crisp and the custard is set.
Prepare the respective HK shortcrust or PN laminated dough and allow them to chill or rest properly. → Make the custard bases: HK style uses evaporated milk and water; PN style uses a cooked milk/flour base with sugar syrup. → Line a cupcake tin with the rolled dough, ensuring the edges are slightly higher than the tin. → Fill the pastry shells with the strained custard mixtures. → Bake at high temperatures (400°F for HK, 500°F for PN) until the pastry is crisp and the custard is set.
This recipe recreates the iconic egg custard tarts from Avatar: The Last Airbender. It features two distinct styles: the show-accurate Hong Kong version with a shortcrust pastry and the classic flaky Portuguese Pasteis de Nata with a caramelized custard top.
【Hong Kong Style】In a food processor, pulse 225g flour, 50g powdered sugar, and 9 tbsp cold butter until it resembles wet sand. Add 1 beaten egg and process until a soft dough ball forms. Wrap in plastic and chill for 30 minutes.
【Hong Kong Style】Whisk 75g superfine sugar and 1/2 tsp vanilla into 150ml hot water until dissolved. Whisk 2 large eggs and 85ml evaporated milk together, then combine with the sugar water. Strain the mixture into a container.
【Hong Kong Style】Roll out the chilled HK pastry dough to 6mm thickness. Cut into rounds slightly larger than the cupcake tin cups. Press the dough into the tin, squishing it up the sides. Fill 3/4 to 7/8 full with custard.
【Hong Kong Style】Bake at 400°F (200°C) for 10 minutes, then lower heat to 350°F (175°C) and bake for 15 more minutes until golden and custard is set.
【Pasteis de Nata】Combine 150g flour, 1g salt, and 80ml water. Knead into a shaggy dough. Let it rest under a bowl for 20 minutes to relax the gluten.
For the Hong Kong style, using a food processor helps keep the butter cold for a flaky shortcrust.
In the Portuguese style, the 500°F oven temperature is essential to get the characteristic 'burnt' spots on the custard.
Always strain your custard mixtures through a fine-mesh sieve to ensure a perfectly smooth texture without lumps.
Resting the dough is critical for both versions to prevent shrinkage and ensure easy handling.
Use a preheated baking sheet for the Portuguese tarts to help crisp the bottom of the pastry quickly.
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