Hey guys! Today, I am testing an egg tart recipe by Room for Dessert, but
incorporating the dough folding technique to determine if it creates a
puff pastry effect. If you're interested to see how I did, please keep watching.
To create less work for myself, I used my KitchenAid mixer, stirring at setting two,
then at setting four.
Rather than refrigerating my dough, I placed it in the freezer for about 15 minutes.
Now, here is where the fun begins! I came across multiple egg tart recipes that
utilized this folding technique to create a flaky crust. Not sure if I did
this correctly but figured I'll give it a shot.
The entire dough yielded 10 servings, but I chose to bake 6, leaving the
remainder for the next day.
Want to know how I feel about these egg tarts? Check out my blog rackoflam.com
linked in the description below and please subscribe to my channel.
Thanks for watching!