Total Pageviews

Tuesday 9 April 2013

蛋挞 Egg Tart



几个礼拜前,大宝就一直跟我说要吃蛋挞,等啊等拖啊拖,蛋挞终于都出炉了。

但厚,他看到的这蛋挞,问我:“咪,做么不是葡萄牙的?”。。。。晕!

这年代的小孩真好命,有蛋挞吃还嫌东嫌西的。



塔皮参考这里

Ingredients:
140g 无盐奶油
70g 糖粉
1/4 tsp 盐
2 tsp vanilla 香精
40g 蛋
40g 杏仁粉
260g 低筋面粉, 过筛

To make the pastry:
1)Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.
把奶油,糖粉,盐及香精用搅拌器搅均。 加入蛋打至均匀,再把杏仁粉,及低筋面粉加入拌成软面糊。用塑胶袋包住放入冷藏3小时。
2)Preheat oven to 180 C

3)Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.

4) Gently press dough into 20cm tartlet tins (plus 2x 10cm tartlet tins), prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.

鸡蛋布丁:

全蛋 150克
蛋黄 30克

糖 90克
盐 1克

水 100克
奶水 130克

做法:

1. 将水,糖与盐煮至糖溶,待冷。
2. 把奶水,鸡蛋加入已冷的做法(1),搅均然后过滤两次。
3. 将蛋液倒入塔皮内,180度,10分钟。

小小心得:
做法(2)不需要大力搅,不然会有气泡,烘了会有洞。
也不要烤过头,不然会鹏涨再沉下去。


1 comment: