Recipe: Quail egg tart with soft tofu crust step by step with pictures | Handy.Recipes

Quail egg tart with soft tofu crust

Cooked quail egg tart with soft tofu crust

Time to cook: 180 minutes

Total Servings: 8

Nutritional Value

I suggest that you take a yummy quail egg pie with you on a picnic, pre-cooked in sauce, and a delicate tofu crust. The pie came up as I went along, and the result was very satisfying. The dough was left over so I made a sweet chili and sesame pie.

Author of the recipe

Ingredients for quail egg pie with a tender tofu crust:

  • Milk (for the dough) - 250 ml
  • Yeast (20 gr raw yeast for dough, 10 gr dry)
  • Salt (for dough) - 0,5 teaspoon
  • sugar (into the dough) - 1 tablepoon
  • Egg (1 piece for dough, 2 pieces for the filling) - 3 units
  • Vegetable oil (into the dough) - 50 g
  • Wheat flour / Flour (for dough) - 500 g
  • Quail egg (in stuffing) - 18 units
  • Sauce-marinade (Blue Dragon teriyaki) - 3 tablespoon
  • Sauce (Blue Dragon Sweet Chili) - 2 tablespoon
  • Tofu (Blue Dragon tofu, very tasty and tender) - 250 g

How to cook quail egg pie with tender tofu crust step by step with photos

Boil the quail eggs. To marinate the eggs for the stuffing, we need a teriyaki marinade and sweet chili.

Peel the eggs, put them in a suitable container, add the teriyaki marinade (a few tablespoons) and sweet chilies to taste. Mix, cover and leave to marinate a couple of hours. Stir the eggs while they marinate.

While the eggs are marinating, knead a yeast dough with the ingredients. The dough should preferably be kneaded in a food processor for 10-15 minutes., to make the dough elastic and firm. The dough has the consistency of an ordinary pastry. Let the dough rise a couple of times, kneading it as needed. We have the filling and dough ready, start shaping the pie.

We divide the dough into 50g balls. It is better to weigh the balls on a scale, then they will be of equal size. I made 18 balls of dough, since. к. There were 18 eggs in the tray.

Roll out a ball of dough and fill it with pickled quail eggs.

Spread the dough pieces loosely in a suitable mold prepared in advance. Put baking paper and grease the molds.

Allow the pastry to harden in size for about 30 minutes.

Make a light filling for the pie. 250g. tofu 2 eggs Leftover marinade from the pickled eggs 2 tablespoons. Spoonfuls of flour, preferably rice flour (you can substitute with wheat flour) Use a blender to blend the mixture.

Pour the sauce on top of the cake. Bake in oven at 180 gr. 30-40 minutes. until tender and crust is appetizing.

Let the ready pie cool down and take it out of the mold. The pie is very delicious. Tasty tender crust on top and a tangy egg inside.

Rolled out the rest of the dough into a round flatbread on baking paper, I let it rise, dimpled it with my fingers and dripped a little sweet chili from a bottle into the dimples in the dough.

I sprinkled the flatbread with coarse salt, sesame seeds and vegetable sesame oil. Bake in oven, temperature 200 gr, time 15-20 minutes.

Very fragrant and delicious tortilla. With a slice of fresh apple and a drop of sweet chili, very tasty and piquant.

Ready for the picnic. While something more substantial is roasting, there will be something to snack on.

Nutritional Value:

Whole Dish:
3193.1 Calories
124.4 g
115.1 g
416.7 g
Per Serving:
399.1 Calories
15.6 g
14.4 g
52.1 g
212.9 Calories
8.3 g
7.7 g
27.8 g

Chicken Egg, Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Sauce, Tangy, Yeast, Baking, Tofu, Quail Egg, Baked, Marinade Sauce, Pastry, Tarts

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