Filipino Egg Pie

[Music] [Applause] [Music] [Applause] [Music] [Applause] today i'm going to show you a filipino classic called the filipino egg white let's get started here are the ingredients for the crust you need one and a half cups of all-purpose flour two tablespoons of sugar one-half teaspoon salt one teaspoon baking powder half cup shortening you can also use 1 4 cup shortening 1 4 cup of butter 1 4 cup of cold water for the filling you need 3 whole eggs two egg yolks two egg whites two teaspoons vanilla one big can evaporated milk or one and a half cups one big can of condensed milk in this recipe you don't need to sift the flour [Music] but if you sift the flour it's still all right but you don't have to i have flour sugar salt baking powder baking powder is optional but i always add baking powder because it makes this uh crust a little bit softer and then you add in shortening shortening will give you the flakiest crust however not so much on the flavor if you want it more flavorful then you need to add butter but uh the use of butter makes it more difficult to handle the dough okay so you cut in the shortening actually cutting and it's like that but uh you can do it this way too as long as you blend in the shortening you can also put this in the mixer just until you mix the shortening until the shortening our pea size are small and then you add in water if you use shortening you can use tap water but if you have butter then you need cold water right you add the water gradually sometimes you need more sometimes you need less so it's actually variable you press the dough together okay if it does not stick then you add i have extra water here let me add one tablespoon more and then press the dough together [Music] okay another tablespoon [Music] here i added water until they all stick together just do it this way like this and then it's all right if you see pieces like this we're going to set this aside let it rest for one hour in the refrigerator or at room temperature if you're shortening refrigerator if you use butter you allow the dough to relax this is how the dough will look like don't over handle it anyway later when we roll this out it's going to be nice and smooth okay so you let this rest this is shortening so i don't need to refrigerate this i can keep this at room temperature but if you use butter please refrigerate it okay so we'll come back for this after an hour i have many recipes to share with you if you're interested please like share subscribe and click the notification bell so you can be alerted when a new video is uploaded okay this is the dough it has rested for an hour already [Music] so we will use this okay first you dust your i'm using a pastry mat but you can use the table and then roll out we're using a 9 inch pie plate so our pastry should about be uh 11 inches so it will include the sides okay [Music] okay let's measure like this see i need a little bit more because you need to put on the side [Music] okay i think we have enough [Music] you can roll this on a rolling pin to transfer it here or you can fold it into four but what i do is i just put the plate in the middle and then hold the bottom and then flip it same thing all right so you can fold the extra so this will be like the rim or if you don't like you can cut this off but i don't want to throw anything out so you can also patch this like this then let's start to flute very simple way is do this your finger like this and push this with your other finger of course if you don't know how to do this you can always use a fork okay see then we adjust so that it'll look nice and uniform okay and then let's make the filling we have here evaporated milk condensed milk then we have vanilla two egg yolks and three whole eggs one two three then we mix this you mix this only until you can break the yolk and all the ingredients are well combined and then we strain this we have two egg yolks here so this is the egg white you save the egg whites because we're going to whip that you can whip it with a fork you can whip it to the mixer whatever is easy for you it's fine okay then we need to strain this i don't want to use a wire whisk because i don't want to incorporate air so if you'll notice i'm just using a rubber scraper if you happen to incorporate so much air you can see a lot of bubbles you can more or less take out some of the bubbles by straining it three times there will still be bubbles but not as much okay then let's train this okay what we do next is we're going to beat the egg whites remember the egg yolks are here so this is the egg whites make sure there is no egg yolk you can beat this with a fork but i like to use this one i find this really cute but this is not heavy duty how this is only for you know when you make an omelette or something uh give it give it one or two eggs [Music] don't expect to be able to make a cake with this you need it to foam only at this stage it doesn't have to be stiff okay so this is good okay you fold it in here the purpose of this is so that the top of your egg pie is white okay so we fold this in you can stir it it's okay [Music] what i'm going to do is i'm just going to pour like three fourths and then i'll put this in the oven and put the remaining while this is in the oven okay because it's very difficult to bring in the pie which is very full this one i'm still going to put this inside but i'll put it in the oven okay all right here okay this is kind of difficult because it's very tall but those are just bubbles on top and then the remaining just going to put there i'm just trying to even out that bubbles okay so you have a nice top we'll check this in one hour you bake at 350 degrees fahrenheit or 175 degrees centigrade or celsius for about 15 minutes then you lower the heat to 150 centigrade or 300 fahrenheit and you bake it for about 40 to 60 minutes more okay the first 15 minutes is to cook the crust to pre-cook the crust and then the remaining time is to cook the custard if you cook the custard at a very high temperature what happens is it's going to inflate and then the moment you take out it's going to deflate so you don't get an even egg pie this is the egg pie by the way i transfer it to a bigger oven because this oven was already available it's already cooked it's a bit jiggly but this is already cooked it's the foam on top that makes the brown color here okay so let's cool this down and then preferably overnight the following day we will unfold this [Music] you

Channel: Chef Rose of Caro and Marie, Cebu

Views: 67,724

Keywords: filipino egg pie, filipino, egg, pie, egg pie, chef rose marie t. lim, chef rose marie lim, rose marie t. lim, rose marie lim, caro and marie cebu, cebu city, cebu philippines, filipino recipe, easy recipe, favorite, delicious, yummy

Id: ZmahCS3Zjyo

Length: 11min 59sec (719 seconds)

Published: Mon May 02 2022