Honestly i havent tried using a mixer before therefore cant advise the same. The method of rubbing in butter/margarine into the flour is so that we get flaky patry. Therefore its very important to not over knead otherwise you may end up having tough/hard pastry. I suggest try with mixer in small batch first before making a bigger batch for raya. If you prefer a crumblier pastry may reduce the water.
@@NyaCooks Ok. So authentic nyonya tarts are slighly crunchy, crumbly/flaky. Not melt in your mouth kind right? I have search for nyonya tarts recipe and saw nyonya melt in your mouth tarts. Not sure if there are many version of nyonya tarts.
The old traditional nyonya tart pastry is flaky and has a balance of crunch and crumbly but not melt in the mouth like the rolled type which is very buttery and crumbly. If you prefer more crumbly and melt in mouth, reduce or remove completely the water. Water makes the pastry tough.
Yes now there are so many modern versions of so called 'nyonya tarts' using pure butter and pastry is melt in the mouth and so crumbly. Dulu dulu we use margarine instead of butter.
