Portuguese Egg Tart Topping 907g
Ingredients: Water, Sugar, Pasteurized Liquid Egg Yolk, Refined Palm Oil, Whole Milk Powder, Albumen Powder, Emulsifiers (Polysorbate 60 (435), Sorbitan Monostearate (491), Mono And Diglycerides (471), Polyglycerol Esters Of Fatty Acid (475), Sodium Stearoyl Lactylate (481(I)), Sucrose Esters Of Fatty Acid (473), Propylene Glycol Alginate (405)), *Sodium Caseinate (A Milk Derivative), Acidity Regulator (Disodium Hydrogen Phosphate (339(Ii))), Artificial Flavor, Stabilizers (Guar Gum (412), Xanthan Gum (415), Hydroxypropyl Methyl Cellulose (464)), Color (Beta Carotene (160a(I))), Salt. *Not A Source of Lactose Allergen Reminder: Contains Milk, Egg, and Soybean.
Storage: Frozen, -18°C
Handling Instructions
Step 1: Thaw completely into liquid form at between 2°C -10°C. Before use, remove bubbles on top to ensure a smooth tart surface.
Step 2: Pour liquid into the tart shell, around 80-90% full.
Step 3: Preheat oven to top 235°C and bottom at 205°C. Bake for 17-20 minutes and ready to serve.
Malaysia
