HappyCall mini egg tarts

Produced about 20 mini egg tarts.

Crust ingredients:
70g butter, room temperature
40g icing sugar
30g egg
140g plain flour


The basic ingredients.

Egg filling ingredients:
55g fine sugar
65g milk
Pinch of salt
55g egg



Directions:
1. Whipped the soften butter till light and pale. Mix in the icing sugar.




Adding icing sugar to the whipped
butter.

2. After all the icing sugar is well incorperated with the butter, add in the egg, then followed by the flour.


Adding egg to the butter mixture.



Mix the flour to the butter
 mixture.

3. Let the dough stand for 10 minutes.



The final dough after adding flour.

4. Prepare the egg filling while waiting for the dough. Mix all the ingredients together and strain the egg milk mixture.


Strain the egg mik mixture before
filling up the tart shells.

5. Preheat the HCP to prepare for the baking later.


Warm up the HCP 10 minutes before
baking.


6. Scoop a teaspoon of dough and roll it into a ball. Place the dough into the egg tart tray and press out following the contour of the mould.




Scoop a teaspoon of dough and roll it
into a ball.




Place the dough into the
egg tart tray.

Press the dough to thickness
of about 5mm.

 

7. After completing the tart shells, place the tart tray in the HCPan first, then starts filling the tart shell with egg milk mixture to about 4/5 height. If you fill the tart shells with egg filling before placing the tray in the HCP, you may risk spilling the filling while trying to load the tray to the hot HCPan.
Close the pan lid and bake under medium low heat for about 20 minutes.


When the baking is done, the egg
fillings will billow up.

8. When the baking is done, remove the egg tarts from the tray and cool them on a rack. 

You may savour your mini egg tarts now :)

HappyCall 炒甜酱萝卜糕 pan-fried carrot cake

Ingredient:
1 pack carrot cake, 500g
3~4 cloves, garlic, chopped
1 tbsp sweet preserved radish 甜菜䀯干 
2~3 eggs
2 tsp low salt fish sauce/light soya sauce
1 tsp sambal  (optional)
3~5 tbsp sweet soya sauce
2 tbsp spring onion

Carrot cake block 

Sweet soya sauce

Directions

1. Wash the preserved radish at least twice to reduce saltiness. Squeeze dry it and set aside.

If you're using sweet preserved radish, you can skip this step.

2. Cut the carrot cake into long stripes.

3. Heat the HappyCall pan to medium high temperature. Beat the eggs with 1/2 tsp of low salt fish sauce and pour into the pan.  Stir the omelette when the bottom starts to solidify, into small pieces. Let them pan-fry to a slight golden, and scoop out of the pan. Set aside.

4. Heat the HappyCall pan to medium high temperature. Add about 2 tbsp of olive oil, followed by chopped garlic and preserved radish bits, stir-fried till fragrant.

While waiting for the garlic to turn golden, keep the sweet radish at the side, so it won't be burnt easily.

5. Add in the carrot cake stripes and let them stir fried for about 2 minutes, and close the lid for about 2 minutes. 

When the carrot cake begins to soften, add about 2 tsp of fish sauce/light soya sauce, and 2 tsp of water. Stir to mix, close the lid again, and let the steam soften the carrot cake further.

Finally, add in the sweet soya sauce and sambal chilli. Adjust according to your taste.

6. Pour in the omellete from (3) and mix well with the carrot cake.  You may want to add about 1 tbsp of sweet soya sauce to coat the omelette.

7. Serve hot with spring onion.

Steamed Pandan Oatmeal cake 蒸香兰鸡蛋糕

You may want to view the demostration of this cake in video via this link:
http://www.youtube.com/watch?v=izpc7rxeVcM&feature=plcp

Yield : one 14cm round cake

Ingredients:
2 eggs
65g raw sugar

1 tsp condensed milk

60g low fat milk
2 tsp or 6g vegetable oil
10g oatmeal
1 pandan leaf

70g top flour
1/2 tsp baking powder

Directions:
1. Blend milk, oatmeal, olive oil and pandan leaf in a food processor for 10 seconds.

Blend milk, olive oil, oatmeal and pandan leaf
in a food processor.

2. Mix flour with baking powder using a hand whisk.

Add the baking powder to the flour and stir with
a whisk.

3. Warm up a pot of water (till you see light steam) for beating the eggs. (not boiling water!)

4. Add eggs to a heat resistant mixing bowl. Place the bowl over the pot of warm water. Start beating the eggs with an electric mixer at high speed for 2 minutes.

5. Add in the sugar and condensed milk. Continue to beat for 3 minutes at high speed.

Then reduce the speed to low, and beat for 2 minutes, or till the batter reach the ribbon stage.

6. Pour in the milk mixture from (1), and mix well using an electric mixer at low speed.

Pour in the milk mixture and blend well.

7. Sift in the top flour, in three batches, into the batter. Fold well using a hand whisk after each addition of flour.

8. Line a 14cm round cake tin with baking paper. Pour the batter in till about 3/4 of tin height.

Line the cake tin with baking paper

9. Steam at medium high heat for about 5 minutes, then reduce to medium low heat for another 15 minutes, or till cooked.

Steaming in high heat.

10. Cool the cake on a rack before cutting and serve :)

The cake after steaming, cooling on a rack.

Remove the baking paper from the side.

Homemade chili sauce

Ingredients:
1 red chili
1 garlic
1 spring onion
1 tsp vinegar
2 tsp sugar
1/4 tsp salt
Dash of seasoning powder
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds

Direction:
1. Toast the white and black sesame seeds in a toaster for about 7 min till fragrant.

2. Blend all items, except the sesame seeds, using a food processor.

3. When finish, add in the sesame seeds. Use as the sauce for dipping fried foods like 五香卷 :)