Egg tarts after a long break

My kids requested for egg tarts. Its has been a long time since
I bake them because my mother usually is the one who makes.
My mother doesn't come over to help me now, so I have to do
the job myself this time.

I have used my mother's amended recipe. Ingredients wise are
the same, except that she adjusted the recipe to be able to
produce 18 egg tarts instead of the usual 10.

I am still too lazy to wash my mixer, so i hand cream my butter
and sugar. So tiring! I stopped to rest many times before I am
satisfied with my batter. My mum came over while I am
baking the first batch of 9 egg tarts, and she carried on with the
2nd batch while I cook dinner.

I can't remember during the first time that I bake, did my
egg custard bloat up. Anyway, all my mum's and this time's
bloated high up and of cos sink back when the tarts are out
from the oven. I also noticed that the crust are very soft
after a day. It should be due to the flour used. Perhaps I
should change to use plain flour instead of cake flour.

The first picture shows the first batch and 2nd showed the 
2nd batch. 2nd batch has sunken centres. Perhaps the first
batch isn't baked for long enough, so the rise of egg custard
is not high, thus doesn't sink as low. Anyway, they are as
tasty and were eaten all up in no time. Infact, the 2nd day
she baked another batch for my cousin who came by to
taste the egg tarts (and of cos take some home).

 
Not sure what is wrong with the bubbled centre.


The sunken centre.

我的孩子叫我做他们其中之一的最爱--蛋塔。我已好久没做
蛋塔了， 因为我做了一次后，我妈就接手了这个任务。她把
食谱的份量改了，从十个到十八个， 因为十个真的不够我们
吃。
我自己（我妈没来帮我了）好久才把糖和牛油打发， 因为用手
力，而且停了很多次来休息双手。没关系啦，努力后的成果总
是甜的嘛。

Egg tart again

My friend has started her baking blog http://www.ningxuworld.blogspot.com not too long ago. I also itchy hand started 
one today lor. Actually i start this for fun.
This blog will not only document my baking sessions and all, but also my crafts from other hobbies like beading, or anything that deals with my hobbies like photography (besides the above two)

My kids love egg tarts (so do I). Today is the 4th try. Previous 2 tries used cake flour, but i run out of that so i used top flour on 3rd try and found the crust crispy, and to my liking, so i continued with using top flour for the crust. Here are some pictures.

 The empty egg tart before bake, all hand moulded.

 Thats the final results. Sorry for the tart mould not being removed. Totally forgotten abt it cos rushing to get the pictures done so as to wake my kids. As for the egg there .. it is just for fun, hoping it will not be another boring picture of just an egg tart.

 Here's one taken indoor, without the sunlight, on my dining table.

Besides this, i also made ondeh ondeh. This is the 2nd try. The dough is as usual,  so sticky that i hv to wet my hand for every ball that i roll after putting in the gula. Anyway, they ended up in odd shapes and sizes, haha, but they are tasty to me.  This is one of my favorite snack anyway, just like the egg tart. So no wonder i m doing it often. However, the gula did not really melt thoroughly  inside the tapioca balls. Here are some pictures.

   nice orange color right?

Thanks to Priscilla for sharing with me this recipe. And for the egg tart recipe, i really cant remember where i downloaded it from. But i am certainly one who is not creative, modify the recipe etc. So I just follow directly from what is documented. Is it right for me to post the recipes here?

I learn alot from Happyhomebaking as well as priscilla. Thanks to them.

Will not be adding any links yet since i do not know how to do it.