Although my previous recipe Kuih Talam is ok but my need to tweak more for a better texture has been on my mind for the longest ever. I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own reference but for everyone or anyone who will be interested to make a perfect kuih talam...........
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When my friend, Peng, linked me a video about a hong kong grandpa retiring and teaching his grand daughter to make his famous flaky pastry egg tart, i remembered that i have also made the flaky pastry this way but have not posted cos i have been neglecting my blog, but this recipe will be lost if not shared...........
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I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot. Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture. i too find that there is no need to add the sugar slowly while whisking the egg whites. It makes no difference,..........
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