Egg Tart

Looked through a few egg tart recipes and decided to try this recipe as it's using least sugar and egg. Very satisfied with the outcome ^^

Ingredient & Method

A) Skin : 140g butter
               1/2 egg
               70g icing sugar (I use 50g)
               200g plain flour
Mix all the ingredient and knead it into a dough. Refrigerate the dough for about 30 minutes. Then, press the dough into the mould. The edges should be slightly higher than the tin. Bake at 160 degree for 8 minutes.

B) Egg Filling : 140g sugar (I use 100g)
                       300ml water
                       4 eggs
                       80ml full cream evaporated milk (I use normal milk)
Boiled the sugar and water. After the sugar water has completely cooled down, add in the milk and egg. Mix well. Then, sift the mixture 3 to 4 times. Pour the mixture into the baked tart skin, about 80% full and bake IMMEDIATELY. Bake at 160 degree for 20 minutes. The egg tarts are ready when a toothpick can stand upright.

小野花

“妈咪，我们回来了！这是送给你的！”原来是小花儿，五朵小野花！看着女儿晒红了小脸蛋，手上拿着小花儿，心中有一些说不出的感动!

这是小野花，很不起眼的小野花，经历过许多的风风雨雨然而还是生存着。虽然不值钱但是意义重大，虽然不起眼但是它是女儿第一次为我亲手摘下来的小野花。孩子这小小贴心举动真的让我甜在心头。我把小野花放好，摆在客厅的桌上。没想到，真的没想到。。第二天，小野花居然变了样！！孩子觉得小野花好厉害因为不用水，不用太阳，不用施肥都能变成另外一个样子。。哈哈哈哈。。我就是喜欢孩子那单纯的思想！

谢谢你们的小花朵。。妈咪希望你们也像小野花一样那么坚强。。有一天，你们也会变成一朵独特的花儿。。妈咪永远爱你们噢！