Massive baking order

I just completed my first large baking order last week. It was quite a good experience. I put my maths to good use, preparing and calculating the amount of ingredients and packaging material that I need. Then buying the ingredients, including loads of flour, sugar, butter and eggs. I think I used 100 eggs at least. The egg seller seems to be very happy. Hehe! :)

The most stressful part would be baking within a short time. I took 1 day to prepare the egg tart dough. 2 days of actual baking. As my oven and mixer is small, I had to do several batches and in-between washing and drying took up some time. I was a little late in delivering the orders and luckily the buyer was very understanding. I received very good reviews and hopefully they are happy with my bakes.

Here's what I had baked. I got a huge sense of satisfaction after completing everything! :)

210 mini chocolate chips muffins

119 chiffon cupcakes - cranberry and banana

145 egg tarts

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Hei Mama Egg Tarts 黑妈妈祖传蛋挞

黑妈妈祖传蛋挞果然名不虚传。

Hei Mama Egg Tarts is a very hot recipe among the Chinese bloggers and receive very good ratings. The recipe originates from a Chinese blog by Hei Mama (黑妈妈) posted in year 2009. So that's how its name comes from. Along the years, it has also been modified and adapted by many bloggers and readers. Some of them never give credit to the original recipe!

What I love about these egg tarts is the silky smooth filling! The original recipe did not explain the method of making the tart pastry. I found Angel's version very well explained. She tried 2 methods of making the pastry. The Rub-in Method (cold butter) gives a more buttery and flaky crust, while the Easy Method (melted butter) tastes more crunchy like cookies. I have only tried the rub-in method.

Hei Mama Egg Tarts (makes about 20 tarts)

Filling:
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk

1. Heat up water and sugar until sugar dissolves. Leave it to cool.
2. Then add in beaten eggs and evaporated milk. Mix well, sieve the egg mixture and set aside.

Pastry:
300g plain flour
2 tbsp custard powder
2 tbsp milk powder
1 tbsp sugar
1 egg
200g butter

Rub-in Method (cold butter) (by CBL)
Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. Rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.

Easy Method (melted butter) (by CBL)
Melt butter. Combine all dry ingredients and mix well, add melted butter and beaten egg. Using a pair of chopsticks mix to form a soft dough. Wrap with cling wrap and refrigerate before use.

Method:
1) Divide the pastry dough equally into 20 pieces about 30g each (depending on your mould size). Press the dough into tart moulds evenly.
2) Fill into the tarts till 90% full. Bake in preheated oven at 180 deg C for 20 mins.

Recipe from: 黑妈妈 and Cook.Bake.Love

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