EGG POWDER RECIPES

 
 

PINEAPPLE TARTS

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Melt-in-Mouth Tart Dough

Ingredients

220 g    Butter

50 g      Icing sugar

376 g    Plain flour

2 tbsp   Corn starch

¼ tbsp  Salt

21 g      USA Egg Yolk powder

28 g      Water

*tbsp = tablespoon

Egg Wash

Ingredients

10 g     USA Egg Yolk powder

32 g     Whole milk


Assembly Sequence

Ingredients

9 g       Dough

6 g       Pineapple Ball Filling

Egg Wash

Instructions

1. Pre-heat oven to 180° C fan mode

2. Mix USA Egg Yolk powder with water

3. Using paddle attachment, cream butter and icing sugar in stand mixer at high speed till light and fluffy.

4. Add in flour, corn starch, salt and USA Egg Yolk powder paste into creamed butter and mix till dough comes together as one.

5. Divide dough into 2 portions (306 g each)

6. Take 1 portion and roll into balls of 9 g each

7. Bake in middle rack for 11-12 mins.

Courtesy of USA Poultry & Egg Export Council & Iowa Soybean Association

HAE BEE HIAM & NIAN GAO
TAIWANESE-STYLE PINEAPPLE TARTS

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Crust Pastry

Ingredients

260 g     Unsalted butter (softened)

30 g       Caster sugar

½ tbsp   Salt

18 g       USA Whole Egg Powder

53 g       Water

360 g     Plain Flour

60 g       Milk powder

*tbsp = tablespoon

Assembly Sequence

Nian Gao (Traditional Chinese New Year Cake)

Weight of dough    19 g

Weight of Nian Gao  7-8 g

Weight of Pineapple Paste  5 g


Hae Bee Hiam (Spicy Dried Shrimp)

Weight of dough    19 g

Weight of Hae Bee Hiam  About ½ tbsp

Weight of Pineapple Paste  10 g

Instructions

1. Line a baking tray with baking paper and prepare the moulds

2. In a stand mixer bowl, weigh and cream the butter, sugar and salt using a paddle attachment till pale and fluffy

3. Mix the USA Whole Egg Powder and water in a bowl and gradually add to incorporate completely with the butter mixture

4. Weigh and sieve the plain flour and milk powder in a large bowl

5. Add the dry ingredients and paddle until a smooth dough is formed

6. Wrap the dough in a clingwrap and refrigerate for 30 mins

7. Portion the dough and wrap the pineapple paste and fillings

8. Shape the tarts in the mould

9. Bake in a preheated oven at 180 C for 17-20 mins until the desired colour is achieved

Courtesy of USA Poultry & Egg Export Council & Iowa Soybean Association