港式蛋撻

| EN
| EN
難度
3/5
需時 (小時)
3.5
份量 (人)
15
難度
需時 (小時)
份量 (人)
3/5

3.5

15

材料

  • 牛油 110克
  • 糖霜 55克
  • 雞蛋 1隻
  • 中筋麵粉 230克
  • 吉士粉 30克
  • 110g Butter
  • 55g Icing Sugar
  • Egg
  • 230g Plain Flour
  • 30g Custard Powder

蛋汁

  • 雞蛋 2隻
  •  100克
  •  200克
  • 花奶 2湯匙
  • 吉士粉 3茶匙
  • Egg
  • 100g Sugar
  • 200g Water
  • 2 tbsp Evaporated Milk
  • 3 tsp Custard Powder

烹調步驟

1

在室溫牛油中加入糖霜,搓勻

Cream butter with icing sugar

2

加入雞蛋1隻拌勻,加入麵粉和吉士粉搓勻,用保鮮紙包好後放進冰箱冷藏3小時

Add in 1 egg and mix well, then add flour and custard powder. Once it’s well mixed, using hand, press the mixture together and form a dough. Wrap a dough it a clingwrap and put it into the refrigerator for 3 hours

3

在熱水中加入砂糖,煮溶後放涼待用

Add sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool

4

預熱焗爐200度

Preheating the baker at 200℃

5

制作蛋汁,把雞蛋打勻後加入糖水,花奶和吉士粉,攪勻過濾待用

To prepare the filling, first beat the eggs, add sugar water, evaporated milk and custard powder, mix well. Sift egg mixture then set aside

6

將冷藏了的蛋撻皮分成15份

Cut the frozen pastry into 15 portions

7

在蛋撻模上塗上牛油,方便最後脫模

Coat the egg mold with butter that simply to make it easy to get the cake out

8

把蛋撻皮分別放在3吋蛋撻模中,做成窩形,底部不要太厚或太薄

Line dough in the middle of 3 inches tart cases, lightly press the dough into the tart mold, and make it not too thick or too thin at the bottom

9

用叉在底部刺數下,以免在焗製時撻皮隆起

Pricking the crust with a fork, this is to prevent the separation of the layer when baking

10

倒入蛋汁至八成滿,放入預熱的焗爐中,焗約6-7分鐘至蛋汁微漲

Pour the filling into the tart mold until it is about 80% full, bake for 6 to 7 minutes until the surface of filling rises a bit

11

在蛋汁中心未熟的時候,將焗爐門打開一半,保持原有火力,焗至蛋汁凝固便成

When the filling is half-baked, keep the baker door half open, the baking temperature remains the same until the filling is solidify

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