Soya Milk Tart 豆花挞

Updated with a 2016 photo ^^

Below was the 2014 photo :)

A cold dessert prepared by filling the crispy buttery tart shell with silky smooth soya bean curd ^^

Yield: 12 x 7cm round tarts

Crust Ingredients

90g unsalted butter, softened

45g icing sugar

30g beaten egg

150g all purpose flour

20g corn flour

1/4 tsp salt

挞皮食材

90g 无盐奶油，室温回软

45g 糖霜

30g 打散的蛋

150g 普通面粉

20g 粟米粉

1/8茶匙 盐

Directions

1. Loosen all purpose flour, corn flour and salt by stirring with a hand whisk.

用打蛋器搅散面粉、栗米粉和盐。

2. Cream the softened butter till it becomes pale yellow. Add in the icing sugar and whip for about 5 minutes into a light cream. 

将软化的奶油打发，加入糖霜混合搅打大概5分钟。

3. Slowly add in the beaten egg and mix well.

慢慢加入蛋, 混均。

4. Fold in the flour mixture from (1) using an spatula till the mixture turns into a soft smooth dough.  Transfer the dough into a plastic bag and shape into a long dough. Let it chill in the fridge for 1 hour before moulding.

Avoid over mixing which will result in a tough crust.

加入面粉用搅拌器混合成无粉粒的顺滑面糰。将面糰装入袋子整成长条状，放入冰箱冷藏1小时。

5. Divide the dough into 12 equal portions.

将面团分隔成12份。

Method 1

Roll the dough into a ball and place inside a 7cm round mould.

将面团整成球型放入一个7cm圆模中。

Use your thumbs to press the dough to shape to the contour of the mould.

用拇指将面团依模型压整成型。

Scrap off the extra dough.

将多余的部分刮除。

Or

或

Method 2

Flatten the dough to about 0.8cm thick, then use a 7cm cutter to cut out the dough.

将面团压成0.8cm厚，再用切模切出。

Place the dough into the mould, then use your two thumbs to press the dough to shape.

放入模后再以拇指压成型。

6. Use a fork to prick some holes at the base. 

用叉子在底部戳出小孔。

7. Bake the tart shells in a preheated oven set at 180 degree Celsius for about 15 to 18 minutes, or till the tart shells turns slightly golden.

将挞饼送入预热180度C的烘炉中烤15至18分钟至金黄为止。

8. Remove the tart shells from the aluminium moulds while they are still hot.

趁热脱模。

9. Cool on a wire rack.

放架子冷却。

Soya Curd Filling

It is recommended to use those non-refrigerate types of carton soya milk. From my past experience, those soya milk which need refrigeration, have problem coagulate using this recipe.

Ingredients
450g low sugar soya milk
10g sugar
1 tbsp milk powder
1/2 tsp agar agar powder
50g low sugar soya milk

1 pandan leaf (optional)

450g 低甜度盒装豆浆
10g 细糖
1 tbsp 牛奶粉
1/2 tsp 燕菜粉
50g 低甜度盒装豆浆

1 片 香兰叶（可免）

Direction
1. Heat 450g soya milk in a pot at medium low heat.

2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together.

3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture.

4. Pour the mixture from (3) into the pot of hot soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt. The agar agar powder will melt around 100 degree Celsius. Ensure there is no tiny grains of undissolved agar agar to give a smooth texture curd.

You may add in a piece of pandan leaf to enhance flavour.

5. To test whether the mixture is ready, scoop a tablespoon of the soya milk mixture to a cool saucer. Place the saucer in the fridge to chill for 2 minutes. If the mixture coagulate after 2 minutes, you can stop heating the mixture.

6. Pour the warm mixture into the tart shells and allow them to cool to room temperature before transferring to the fridge to chill.

7. Allow the tarts to chill for 15 minutes. The tarts are best consumed about 5 ~ 10 minutes after leaving the fridge  :)

Keep the unconsumed tarts in a closed container to prevent the bean curd from drying up.