BIKIN TARSUSU MINI PAKAI PANCI TATUNG !!!

Vianney Lim January 3, 2021 Watch on YouTube ↗

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Mini Milk Tarts Baked in a Tatung Pot

Bahan

Bahan crust :

Bahan filling :

Cara Membuat

Campur 185 gr mentega dan 35 gr gula halus, aduk hingga tercampur rata.
Tambahkan 1 butir kuning telur dengan sedikit putihnya, aduk kembali hingga tercampur rata.
Masukkan 300 gr tepung terigu protein rendah secara bertahap, aduk hingga tercampur rata.
Timbang adonan kurang lebih 30 hingga 35 gram per bagian, bentuk bulatan, dan lakukan hingga adonan habis.
Cetak adonan ke dalam cup diameter 7 cm yang sudah diolesi mentega, tekan-tekan hingga memenuhi seluruh permukaan cup.
Sisir sisa adonan di pinggir menggunakan spatula lalu rapikan, dan ulangi hingga adonan habis; satu resep dapat sekitar 19 cup.
Tusuk dasar adonan menggunakan garpu.
Panaskan panci tatung terlebih dahulu dengan api kecil sekitar 10 menit.
Susun cup ke dalam panci, tutup, lalu panggang selama 30 menit atau sampai kulitnya setengah matang.
Siapkan 250 ml air panas, tuang 85 gr gula pasir dan aduk hingga gulanya larut, lalu dinginkan hingga suhu ruang.
Masukkan semua telur ke dalam gelas ukur dan cek apakah sudah mencapai 250 ml; tambahkan satu butir telur jika kurang, atau keluarkan sedikit putih telur jika berlebih.
Tuang telur ke wadah yang cukup besar dan aduk menggunakan sendok, tidak perlu memakai whisk.
Tambahkan campuran air gula, aduk, kemudian saring.
Saring kembali beberapa kali agar tekstur isian licin dan halus.
Masukkan 1/2 sdt vanila ekstrak.
Tuang 80 ml krim kental manis, aduk hingga tercampur rata.
Buka tutup panci setelah kulitnya setengah matang, lalu tuang adonan isian pelan-pelan ke dalam kulit.
Tutup kembali panci, kecilkan api hingga menyerupai api lilin, lalu panggang selama 40 hingga 45 menit sampai permukaannya set.
Buka tutup panci; jika permukaannya sudah set berarti kuenya sudah matang, angkat dan sajikan.

Ingredients

Crust ingredients :

Filling ingredients :

Steps

Mix 185 g butter and 35 g powdered sugar until evenly combined.
Add 1 egg yolk with a little of the white and stir again until evenly combined.
Add 300 g cake flour in stages, mixing until evenly combined.
Weigh out about 30 to 35 g portions of dough, roll them into balls, and continue until all the dough is used.
Press the dough into 7 cm diameter cups that have been greased with butter, pressing until it covers the whole surface of the cup.
Scrape off the excess dough at the edge with a spatula and neaten it, then repeat until the dough is used up; one batch makes about 19 cups.
Prick the base of the dough with a fork.
Preheat the tatung pot over low heat for about 10 minutes.
Arrange the cups inside the pot, cover it, then bake for 30 minutes or until the crust is half cooked.
Prepare 250 ml hot water, add 85 g sugar and stir until dissolved, then let it cool to room temperature.
Put all the eggs into a measuring cup and check whether they reach 250 ml; add one more egg if short, or take out a little egg white if it goes over.
Pour the eggs into a large enough bowl and stir with a spoon, no whisk needed.
Add the sugar water mixture, stir, then strain.
Strain again several times so the filling turns out silky and smooth.
Add 1/2 tsp vanilla extract.
Pour in 80 ml sweetened condensed milk and stir until evenly combined.
Open the pot once the crust is half cooked, then pour the filling slowly into the shells.
Cover the pot again, lower the flame until it is like a candle flame, then bake for 40 to 45 minutes until the surface is set.
Open the pot; if the surface is set the tarts are done, so take them out and serve.