Malaysian Pie Tee Maker Nyonya Top Hats Mold Innovative Egg Tart Mould Reusable
The is made of Copper+Stainless Steel+Beech material, which features the thickened steel
and it is corrosion-resistant and rust-proof, durable, strong and easy to use.
Comfortable handle,so the grip is comfortable, is not easy to slip, convenient and practical.
Labor-saving operation,easy to Clean
Gold cup: 4*2.5cm
Uses: making crispy pie tee, used to serve dishes, Southeast Asian nonya dishes decoration.
Specifications(about):
Name: Pie Tee Maker
Material: Copper+Stainless Steel+Beech
Size:
Gold cup: 4*2.5cm
Uses: making crispy pie tee, used to serve dishes, Southeast Asian nyonya dishes decoration.
Packing List:
1*Malaysian Pie Tee Maker
Crispy pastry shells filled with a savory vegetable filling called kuih pie tee or selat popiah is a popular appetizer or snacks in Southeast Asia. Learn how to make the pie tee shells that stays crispy too.
Kuih Pie Tee / Selat Popiah / Nyonya Top Hat
HOW TO MAKE CRISPY PIE TEE SHELLS FROM SCRATCH
It may take you a few shells before you get the hang of frying the shells, but don’t worry, you’ll get it!
1. Mix all the dry ingredients in a bowl
2. Add the eggs and start to stir
3. Gradually add water until you get a smooth batter. You may need to strain it through the sieve to make sure it’s smooth
4. Transfer the batter into a place that is deep enough to dip the mould when you fry. Cover and rest the batter for 30 minutes
5. Preheat oil for frying and preheat the mould
Preheat about 3 inches of oil. Dip the pie tee mould in the oil to preheat it. This step is to avoid the batter sticking to the mould while you fry later
6. Dip the mould into the batter, leaving about 1 mm gap on top
When ready to fry, give the batter a stir and then dab the preheated mould in an absorbent paper towel to dab off excess oil and dip the mould into the batter, BUT not all the way. Leave about 1 mm from the top. If you dip all the way to the top, you won’t be able to dislodge the pie tee shell later
7. Control the heat
You want to fry over medium-high heat, but not too high that the shells get burn. They should be golden brown. If the shell is stuck, you can use a skewer or a chopstick to help release the shells
8. After frying a few shells, you may need to preheat the mould again before you dip into the batter and fry again. Don’t forget to give the batter a stir too as the flour may sink to the bottom. Continue until you run out of the batter. Place the fried shells on an absorbent paper towel to dab off excess oil
9. Let the shells cool down completely and then store in an air-tight container or zipper bag
Enjoy! Credit: whattocooktoday.com
SHIPPING METHOD
Item will be dispatched within 48 hours after payment received except Sat & Sun or Malaysia Public holidays (eg: Christmas, Chinese New Year etc). Product ship to worldwide, completed with tracking number using services by convenient courier service.
ESTIMATE TIME ARRIVAL
11-23 business days
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