Hong Kong Bakery-Style Sausage Bun (腸仔包) Using Tang Zhong Method (湯種法) with Video Tutorial

If you’ve been following my blog for a while, you would probably remember the different types of bread recipes that I created with the Tang Zhong Method (湯種法).  Think of the Tang Zhong Method (湯種法) as the “starter” or dough base for your bread.  This method yields the softest and fluffiest bread you’ll ever experienced.  Unlike the traditional homemade bread, which often turns into “stone” the very next day; in contrast, the softness of the bread made with the Tang Zhong Method (湯種法) lasts for days.  Simply reheat the bread in the microwave and it tastes and feels as it’s just came out of the oven.  If you’ve missed the previous recipes and video, no worries, here they are again: A Loaf of White Bread, The Prosciutto di Parma with Smoke Gouda Crescent, Friendship Braided Bread, and The Brown Wheat Bread - Cheesecake Factory Style. 





Ever since I’ve discovered how easy and tasty homemade breads are, I’ve been making bread and buns more often at home.  The “demand”  had also increased, hence, I’ve been using a new method in preparing the Tang Zhong.  In my previous 4 bread recipes mentioned above, I recommend pouring the boiling water over the bread flour to create the Tang Zhong.  This works wonderfully when you’re preparing a single batch of Tang Zhong for 8 buns OR a loaf of bread in an 9 by 5-inch loaf pan such as this one below. 

Image From Amazon

However, I’ve switched to a different loaf pan long ago because of the increase in demand. I often found myself baking 2 loaves of bread in a day, one for my family and one for my In-Laws.  Or, a loaf of bread with another batch of (a dozen instead of 8) buns, such as these Hong Kong Bakery-Style Sausage Buns.  Back to this new loaf pan below, it has the capacity of 1.5 times of the one above.  Which means that I often find myself creating 3 times the amount of Tang Zhong.  Plus, the end result just look much better with the rigid/straight corners.   At the end of this post, I’ll show you in a short video on how the new loaf of  bread looks like after it’s out of the oven!  So what is the new method of preparing Tang Zhong?  Simply prepare it on the stove top! 

Image From Amazon

Here’s a simple pictorial on how to prepare the Tang Zhong on the stove top.

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir.  The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy (I’ve been using this scale for a while now.  I love it because the price is reasonable, very accurate and easy to use.  Besides, you will need one for making French Macarons anyway…okay, that’s another post.  Sorry….hehehe…)  I always get 200 gram (about 7 ounces) of Tang Zhong for each of this recipe.

6) Wrap each one up and refrigerate it overnight before use.

The next day when you’re ready to bake, follow my recipe’s instructions at the bottom of this post.  This video below shows you how to form these Hong Kong Bakery-Style Sausage Buns, after the dough finishes the first round of proofing (refer to Step III and Step IV from the recipe).  Please enjoy the video.  





Pretty easy, huh?  In fact, they are, and very tasty as well.  Nothing beats the aroma of bread baking in the oven.  The whole house smells wonderful, just like home.  Oh well, some days my home smells like a bakery!  hahaha….

I usually use all beef kosher sausage to make these buns because my family prefers the taste.  But you can use your favorite kind of sausages, such as chicken, turkey or pork.  Another note, when you’re ready to make these buns, the whole process from start to finish takes about 3 1/2 hours.  However, there are a lot of “down time” in between because of the proofing, resting and baking.  The real hands on time is approximately 20 to 30 minutes, depending on how fast you can form these buns. So, you might want to make sure you have sufficient time before you get started.   





Here’s a closer look at the inside of these sausage buns below.  See how light and fluffy they are?  I just love them.  Especially, when I don’t have to pay $1.75 to $2.00 per bun at our local bakery.




If I still haven't convinced you to make your own Tang Zhong bread, you’ve got to watch this short video below.  This video will show you how light and fluffy a loaf of Tang Zhong bread could possibly be! Unlike commercially produced bread, this one has NO artificial ingredients nor hard to pronounce “stuffs”/chemicals in the bread to make it light and fluffy for days.  It’s all NATURAL and basic ingredients.  It’s the “method” and LOVE that do the magic!










Hong Kong Bakery-Style Sausage Buns:
(Printable Recipe)
Makes 12 buns

200 grams (about 7 ounces) of Tang Zhong (see recipe below)
3/4 cup of warm milk
3/4 teaspoon salt
4 1/2 tablespoons sugar
4 1/2 tablespoons melted butter
2 1/2 cups bread flour
1 tablespoon active dry yeast
12 sausages

Egg Wash Ingredients:
1 Beaten Egg
1 teaspoon water


To Make The Bread:

I. Take out the Tang Zhong 湯種 from the fridge at least an hour before use (I usually leave it on the countertop until it's room temperature).

II. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

III. When dough is ready, grease your hands and a clean working surface with cooking spray.  Take the dough out from the bread machine and gently knead it a few times to deflate it. Divide dough into 12 equal portions and shape them into balls. Leave them in a warm place to rest for 15-20 minutes.

IV. On a lightly floured board, work with one portion of dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball.

V. Gently roll the dough into an 13-inch log.  Gently wrap the dough around a sausage.  Tuck in the ends of the dough and place it on a silpat lined baking sheet at least 2 to 3-inch apart.  Remember, the dough need space to proof and might expand a bit more during baking.  Repeat with the rest of the portioned dough and sausages.

VI. Let the wrapped buns proof the 2nd round for 45 to 50 minutes in a warm place.

VII. Preheat oven 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns and bake for 15 to 17 minutes. Cool on wiring rack.

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. I usually place it in the oven with a bowl of hot water uncovered.

Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour.  If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for an hour until the dough double in size before you move on to step “III” from above.)


Tang Zhong 湯種:
Makes 2 (200 grams) = 2 (7 ounces approx.)

1 1/2 cup water
3/4 cup bread flour

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir. The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy.  I always get 200 gram of Tang Zhong each with this recipe.

6) Wrap each one up and refrigerate overnight before use.






This recipe is shared with:

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Friday Food

Chocolate Yule Log (Bûche de Noël au chocolat) For Christmas—with Step by Step Pictorial

Let it snow, let it snow, let it snow….

Sorry for the cheesy opening of this post, I really couldn’t help it.    But seriously, I envy those of you who get to enjoy a white Christmas.  Although I hate don’t like extremely cold temperature, I don’t mind it for the Holidays.  Oh, who am I kidding!?  If I live in an area that snows, I probably will stay indoor the whole winter with the heater on full blast! Please excuse my mumbling and let’s get to the cake.



Now, you know what I did with these Vanilla Meringue Mushrooms from the previous post!  They were made for decorating this Chocolate Yule Log Cake.  This is a very festive cake to make for the Holiday and it’s much easier to prepare than you think.  I make this chocolate roll cake all the time.  The chocolate roll cake is a very popular cake in Asian bakeries.  The only differences of this Chocolate Yule Log cake are the extras chocolate frosting that I spread on to imitate/resembling the log patterns and the Vanilla Meringue Mushrooms on top for decorations.

Here’s the step-by-step pictorial.  First, preheat the oven to 375 degree F. and grease a 10 by 15-inch baking pan with cooking spray.  Then, line the pan with parchment paper.  Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.



Next, beat the egg whites with cream of tartar and a pinch of salt until frothy.  Then slowly add around 1/2 of the sugar as stated in the recipe.



Beat until the meringue reach a medium peak.



In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow.  Then add the vanilla, instant coffee, melted butter and heavy cream until incorporated.  Sift the cocoa powder and cake flour into the egg yolk mixture.  Fold until the dry and wet ingredients are just combined. 



Add 1/3 of the egg whites into the batter and stir until batter is lightened.  Do not worry about deflating the egg white here.



See how much lighter the batter is? 





Then, gently fold in the remaining egg whites in two batches.  Need to be careful now not to over beat the batter and deflate the egg whites too much. 





Gently spread the cake batter evenly onto the prepared cake pan. 





Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Let cool on a wiring rack completely.





To prepare the filling, beat the whipped cream with powdered sugar and vanilla until stiff peak formed.  Spread evenly onto the cooled cake.





Roll the cake up, from the shorter end.




To prepare the chocolate frosting, whip the whipping cream, powdered sugar and vanilla until stiff peak forms.  Sift in the cocoa powder and fold until well incorporated.  Cut about 2 inches off the rolled cake at an angle, set aside.  Reserve 2 tablespoons of chocolate frosting and spread the rest evenly onto the log.  With the back of a fork, gently press over the chocolate frosting to create the log patterns.  Place the cut off portion on the side of the log and spread the reserved 2 tablespoons of frosting on the side of the smaller log.  Use the fork to create the log patter on this piece as well.  Top with Vanilla Meringue Mushrooms and sprinkle the powdered sugar for the snow effect. 




This Chocolate Yule Log truly brings back many childhood memories.  I remember having my very first Yule Log cake for Christmas when I was about 7 years old.  The cake was bought at a store.  My Grandparents, Parents, Aunts, Uncles, my Brothers and Cousins were all there to celebrate together.  Spending time with family and enjoying good food together are precious and priceless.  I’ll forever treasure and cherish those sweet and warm memories.  I hope you and your family are creating new memories together during this Holiday Season.








Chocolate Yule Log (Bûche de Noël au chocolat)
(Printable Recipe)


Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
1/2 cup + 2 tablespoon caster sugar, divided
Pinch of kosher salt
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granulate
2 tablespoons butter, melted
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
1/2 cup cake flour

To prepare the cake:

Preheat the oven to 375 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done. 

Next, beat the egg whites with cream of tartart and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until medium peak forms.

In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, instant coffee, melted butter and heavy cream until incorporated. Sift the cocoa powder and cake flour into the egg yolk mixture. Fold until the dry and wet ingredients are just combined.

Add 1/3 of the egg whites into the batter and stir until batter is lightened. Then, gently fold in the remaining egg whites in two batches.  Be careful not to deflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan.  Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean. Let cool on a wiring rack completely.

Mean while, work on the filling and frosting.

Ingredients for the filling:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract

To prepare the filling:

Beat the heavy cream with powdered sugar and vanilla until stiff peak formed. Spread evenly onto the cooled cake.

Ingredients for the chocolate frosting:

1/2 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder

To prepare the chocolate frosting:

Beat the whipped cream with powdered sugar and vanilla until stiff peak formed.  Sift and fold the cocoa powder into the whipped cream mixture until well combined.

To Assemble:

Gently spread the filling onto completely cooled cake.  Roll the cake up, from the shorter end.   
Cut about 2 inches off the rolled cake at an angle, set aside. Reserve 2 tablespoons of chocolate frosting and spread the rest evenly onto the log. With the back of a fork, gently press over the chocolate frosting to create the log patterns. Place the cut off portion on the side of the log and spread the reserved 2 tablespoons of the frosting onto the side of the smaller log. Use the fork to create the log pattern on this piece as well. Top with Vanilla Meringue Mushrooms and a sprinkle of powdered sugar for the snow effect. Take some pictures and enjoy the cake.  If not serve immediately, cover loosely and keep refrigerated.


This recipe is shared with:

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Snow Skin Mooncake 冰皮月餅—Happy Mid-Autumn Festival中秋節快樂

If you remember my post from last year about Mid-Autumn Festival(中秋節), you probably remember I had some traditional Mooncakes (as shown in the image below) to celebrate the occasion.  I love that picture because, as you can see, the natural oil from the salty egg yolks dripping down the Mooncakes.  For those who are not familiar with Mid-Autumn Festival, you can also refer back to that post for more history on the tradition and culture about this festival.



This year, instead of buying the Mooncakes from retail outlets, I made my own.  Not the traditional kind of Mooncakes though, but the more trendy type, Snow Skin Moon Cakes (冰皮月餅).  Some people call them Ice Skin Mooncakes which is exactly how it translates to, in Chinese.  It’s my very first attempt in making Mooncakes of any kind, period.  I really like how they turned out. 



I made 3 different flavored dough from 1 batch.  The white ones were original, slightly flavored with coconut milk; the green ones were flavored with Matcha (Japanese Green Tea) powder; and the red ones were flavored with Pomegranate juice (from fruit in my In-Law’s garden). I used 2 different kinds of fillings, black sesame and Japanese Azuki Bean Paste (sweetened red bean paste).



Each one is unique in the flavor combination.  I really love the pomegranate juice one.  The pom added a little tangy flavor and a vibrant red color.  Filling wise, I always love black sesame over red bean paste, that’s just my personal preference.     



In case if you’re wondering what it said on the Mooncake, the two Chinese characters mean “Mid-Autumn” (中秋).  I got the Mooncake mold from my previous trip back to Hong Kong back in May.  Since it wasn’t any time close to the Mid-Autumn Festival, I was told this was the only Mooncake mold available from the baking supply store I visited.  I was happy that they had this one in stock and I got an extra mold for my dear friend who lives in the States as well. 



I wish you all a Happy Mid-Autumn Festival, 中秋節快樂 and 人月兩團圓.  As this is the time to gather with the family and loved ones to enjoy the beautiful full moon and each other’s company. 



***Update***
After a simple Mid-Autumn Festival dinner, we hung out at the back yard and enjoyed some tea and Mooncakes. I captured the gorgeous full moon as shown below.  Hope you and your family had a great time as well.

Snow Skin Mooncake 冰皮月餅: (Adapted from Rasa Malaysia)   Print this Recipe

Makes 9 Mooncakes

Mooncake Skin:
3/4 cup plus 1 tablespoon (4.6 ounce) Cooked Glutinous Rice Flour (Gao Fen) Sifted, plus more for rolling out dough)
1 1/4 cup powdered sugar
1 tablespoon vegetable shortening
1/2 cup coconut milk
2 tablespoons Pomegranate juice
2 tablespoons Matcha (Japanese green tea) powder
non-stick cooking spray to grease mold

Black Sesame Filling:
1/2 cup black sesame seed powder
1/2 cup powdered sugar
1/4 cup vegetable shortening (can substitute with creamy peanut butter)

Sweetened Red Bean Paste Filling:
1 cup Japanese Azuki Bean Paste (I used store bought, such as this one)

To prepare the Black Sesame Filling:
In a medium bowl, mixed sesame seed powder, powdered sugar and shortening with a pastry blender (or a fork if you don't have one) until well combined. Divide the mixture into 4 equal portions and roll into balls.

To prepare the Mooncake Skin:
In a large mixing bowl, sieve cooked glutinous rice flour and powdered sugar together.  Mix in shortening with a fork. 

Divide the flour mixture into 3 equal portion to 3 medium bowls.  In the first bowl, add Pomegranate juice and 1 tablespoon coconut milk.  In the second bowl, add the Matcha powder and 4 tablespoons of the coconut milk.  In the third bowl, add the remaining 3 tablespoons of coconut milk into the flour mixture.  Stir each one separately until well incorporated.

Slight spray your hands with cooking spray to prevent dough from sticking.  I worked with the original dough first as it’s in the lightest color of the three.  Divide dough into 3 equal portions.  Roll one portion into a ball in the palms of your hands.  With a slightly floured (with cooked glutinous rice flour) rolling pin, flatten the bough into a 3-inch disk.  Fill 3 to 4 tablespoons of filling into the center of the dough. 

Wrap it up and seal the edges.  Spray the mooncake mold with cooking spray and place the filled mooncake into the mold.  Slightly press the handle and tap to remove the mooncake from the mold.  Repeat with the rest of the dough and fillings.

Note: I tried to flour the mold (as suggested in the original recipe) instead of using cooking spray and the dough stuck onto the mold.  Using cooking spray works beautifully and nothing sticks as you can see from my finished products.

This recipe is Shared with:
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Almond Cookie Crisps

If you’ve been to a Chinese bakery, you would have probably seen these Almond Cookie Crisps.  They are usually packaged in small plastic treat bags going for $4 to $5 for just 10 or 12 cookies.  Yeah, kind of pricy but they are ridiculously good.  I obviously don’t want to pay $5 anymore for just 10 little cookies (although I had in the past, many many times when I lived closer to a Chinese bakery).  Now, I can make my own at home.  Besides saving a whole lots of money, I can enjoy these anytime I want.  *I’m doing a happy dance here when these little cookies are out of the oven!* 

The ingredients in these cookies are simple.  There are egg white, sugar, flour, salt, almond, a little butter and vanilla extract, that’s all. Yes, very simple ingredients, but that can turn into something truly amazing. Here’s a warning, these cookies care ADDITIVE! Super ADDITIVE!  Okay, you’re officially warned.



These Almond Cookie Crisps are crispy, crunchy, nutty and with a hint of vanilla.  I love to hear that crunch when you bite into one.  They’re even semi-see-through too.  They are perfect for Christmas gift-giving as well.  Hm…with a glass of milk, I can easily finish the whole batch on my own... truly some very dangerous stuff!



Not only there are just a few ingredients involved in these cookie recipe, they are super easy to make, too.  All you need is a small mixing bowl, measuring spoons, measuring cups, and a whisk.  Yes, you don’t even need to take out the hand held mixer.  The key to making these cookies super thin and crispy is to spread a small amount of the batter out.  Then, make sure the almond flakes are in a single layer, which do need a little time and patience to get the whole batch done, and so it is worth it.  Or, simply ask your kids to help out spreading them out.  It would be a fun baking project together. 



Today marks the very first day of a school year for my little boy, who started pre-school in less than a year ago.  It is also my first "back to school" experience as a Mom.  These cookies are perfect as after school snacks.  I'm sure he'll love these cookies, as much as his Mommy does.  I'm so proud of my little boy!






I'm submitting this recipe to Holiday Recipe Swap.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.



Almond Cookie Crisp: (Adopted from Agnes Chang’s Baking Made Easy)
Print This Recipe
Makes 42 to 45 cookies (depending on the size)

2 large egg whites, room temperature
a pinch of kosher salt
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons castor sugar
1/4 cup plus 2 tablespoons all purpose flour
1 cup almond slices
2 1/2 tablespoons butter, melted

Preheat oven 325F. Line baking sheet with silicone baking mat or parchment paper.
In a small mixing bowl, whisk egg white, salt, vanilla extract and sugar until foamy.  Whisk until sugar is completely dissolved.  Whisk in flour until no lumps.  Then, gently fold in almond slices and butter.

Spoon 1 to teaspoon of batter onto prepared baking sheet and spread batter into a 2 to 3-inch circle.  Make sure the almonds flakes are not overlapping each other.  Spoon the rest of the batter on baking sheet with each cookie at least 1-inch apart. Might need to bake cookies in batches.

Bake 9 to 12 minutes depending on their size, rotate baking sheet once during baking.  Bake until slightly golden brown.  Remove from baking sheet and cool completely on wire rack.  Cookies will crisp up once completely cool.

*Do not over bake them because they tend to turn a little more golden brown after they're out of the oven.

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Friday Potluck
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Mini Egg Tarts (迷你蛋撻)--Hong Kong Bakery Style

Before we start our regular post, I just want to take a moment of silence with you to remember those who are affected and have lost their home, family, loved ones, or their lives in the recent earthquake and tsunami in Japan.  My heart goes out to the victims.  Let us all lend our hands to those who are in need, in whatever way we could.
        

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Egg tarts (蛋撻) or egg custard tarts are baked pastries commonly found in Hong Kong and many other Asian countries, which consist of an outer pastry crusts that are filled with egg custard.  Egg tarts (蛋撻) were introduced in Hong Kong in the 1940s by Chinese tea diners (茶餐廳), one of my favorite place to go after school, with my classmates, to enjoy an afternoon tea. The egg tarts were then introduced in western cafes, bakeries and even dim sum restaurants.  Nowadays, there are many variations of these egg tarts, but the traditional ones are the most popular, still.  Hong Hong egg tarts have two main type of crusts, they are the “cookie” crusts and puff pastry crusts.  Some high-end pastry shops even top these egg tarts with bird’s nest (a delicacy made from the salivary excretions of the swiftlet).  I know that doesn’t sound too appetizing but many believe the bird’s nest has many health benefits, such as aiding digestion, alleviating asthma, improving focus, and an overall benefit to the immune system.  Although I’m no expert in confirming these health benefits, I can tell you that the bird’s nest is very, very ,very expensive; averaging a whooping $60 USD per ounce (by weight, yes, it’s ounce, NOT pound).





Back to these egg tarts, I personally preferred the “cookie” crust (actually, it a very simple pastry crust) over the puff pastry crust, and it is also the kind of recipe that I’m sharing with you.  This crust is buttery, crumbly, crispy on the edges and very delicate.  If you preferred the puff pastry ones, by all means go for it.   I have yet to attempt to make my own puff pastry, so I don’t have a recipe available.  Fortunately, many supermarkets do carry the ready to use puff pastry in the frozen baking/pie crust section to make lives easier.  I made these egg tarts in mini size and they are perfect 2-bite treats.  My kids love them in minis.  Perfect for their little hands and mouths.  :)  And of course, every thing look super cute in mini size.



The egg custard filling is smooth and soft.  The texture resembles crème brûlée or pod de crème, very creamy and not too firm.  It’s exactly how a perfect egg tart should be.  I love the fact that these egg tarts are made with simple ingredients and they turn out to be amazingly tasteful.  It’s best to enjoy them with a cup of hot Hong Kong-style milk tea!  These egg tarts surely brings back many childhood memories.  All sweet and warm memories.     
 


**Note: In case if you’re wondering how the mini tart molds look like, please click here.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville.








Mini Egg Tarts:
Makes 24 mini egg tarts—2 3/8-inch diameter and 3/4-inch height
Ingredients of crust:
1/2 cup powdered sugar
1 1/2 cups all purpose flour
4 1/2 ounces (9 tablespoons) cold salted butter, diced
1 large egg, whisked
a dash of vanilla extract
Ingredients of custard:
1/4 cup sugar
6 oz milk
2 large eggs
2 ounces evaporated milk
1/2 tsp vanilla extract

In a food processor fitted with a steel blade, add powdered sugar, flour and butter . Pulse until the butter is in the size of peas.  Add the egg and vanilla extract and process until the dough comes together.  Place dough on a floured board and form into a disk.  Wrap in plastic and chill for 30 minutes.

Meanwhile, work on the custard.  Heat milk and sugar in a small sauce pan until simmer, stir until sugar is completely dissolved.  Remove from heat.  Whisk egg, evaporated milk and vanilla extract together until well combined.  Pour into sugar mixture.  Sift egg mixtures twice to make custard is smooth.

Preheat oven to 400F. On a floured surface, roll out the dough to around 1/4-inch thickness. Cut dough with a cookie cutter that is about 4-inch in diameter and fit into tart tins.  Don't stretch the dough when placing it in the tins or it will shrink during baking. Cut off the excess by rolling the pin across the top of each tins. Line the tart shells with a piece of parchment paper and fill them with rice or lentils. Place on a baking sheet and bake the crust for 8 minutes or until the edges are slight brown. Remove from oven. 
Lower oven temperature to 350F.  Remove rice or lentils and parchment paper from shells.  Fill shells with custard mixture.  Return to the oven and bake for another 10-12 minutes or until the custard is set.  Cool tarts in the tins on wiring rack for 3-5 minutes. Remove from tin and cool on rack. Best serve warm.

This recipe is linked to:
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