*For the recipe and all the juicy details, don’t forget to turn on the subtitles!*
Hello, this is Joconde!
In this video, I'm making a 'Lemon Vanilla Flan Tart'. As you can see in the thumbnail, I topped it with the recently famous "Basi (拔絲)". Basi means "Pulling Thread" or "drawing out silk" (拔: to pull, 丝: silk/thread). In Chinese cuisine, it's a technique where sugar is heated to a high temperature and then pulled into thin, delicate strands that harden into a crispy coating. This technique is typically applied to fruits like apples, bananas, or sweet potatoes. Once coated in the caramelized sugar and cooled, the sugar forms a crisp, sweet layer that enhances both texture and flavor.
In fact, this spun sugar technique is also used in pastry making, but it goes by other names like 'Caramel Silk', 'Spun Sugar' (not "spoon" sugar), and 'Angel Hair'. Personally, I love the name "Angel Hair" the most! In this video, I will show you two methods to make Basi or Spun Sugar to top our delicious flan. You can choose the method you find easiest and apply it.
Enjoy watching, and happy baking!
*Ingredients*
*♣️ Tart Shell*
- Cake flour 140g
- icing sugar 48g
- Salt 0.5g
- Cold butter 55g
- Egg 24g
- Vanilla extract 2g
*♣️ Pastry Cream*
- 1 egg (about 52g)
- 1 egg yolk (about 18g)
- Sugar 60g
- Cake flour 20g
- Milk 190g
- Heavy cream 80g
- Lemon zest 4g
- Vanilla bean paste 2g
*♣️ Angel Hair 1*
- Sugar 200g
- Water 25g
*♣️ Angel Hair 2*
- Lemon water: 5g lemon zest + 80g water
- Sugar 200g
- Lemon water 62g
- Corn syrup 62g
- A small amount of pink food coloring