Some other ideas July 29, 2008
Posted by wciu in Ideas.Tags: baking, Cooking, desert, egg, Egg tart, Experiment, food, Tart
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Just a note on some ideas after the second experiment before I forget them:
- Add Powder Eggs to the water dough. Using powdered eggs instead of of fresh eggs let me add more without affecting moisture content.
- Bake the tarts longer in during low temperature stage. Take the tart out at 15, 20, 25, 30 mins.(so I need 4 tarts.)
- Vary Butter percentage in oil dough. Right now the water to fat ratio in oil dough is 1:1.5. for that 150% of fate, I should try all butter, 100% butter and 75% butter, and compare the results
- Looking for different kinds of butter.
Need to investigate:
- Why flour is needed for the oil dough at all… What purpose does it serve?
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