Sharing everyday moments and random musings
Since the last time (and first time) I attempted Tang Zhong bread, I am quite phobia of ‘sticky dough’ (higher hydrated dough which will turn into softer bread). But since I finally had all the ‘necessary equipment’ (or so I thought) that can help me eliminate any possible failure caused …
JL shared the following recipe she learned from facebook group, to make Egg Tart using frozen prata skin: Original Frozen Prata egg tart recipe Ingredient (for 10-12 tarts) using Oven 150ml hot water 56g sugar 40ml evaporated milk or fresh milk 2 eggs 1/2 teaspoon of vanilla essence (optional) Crust …