Tuesday, 19 June 2012

蛋塔(Egg Tart)

蛋塔,小时后是一种奢侈品。
因为居住在简陋的渔乡,点心茶楼,少之又少,有的也只是普通糕点,更别说蛋塔咯!
记忆中,好像每回妈妈回一趟怡保的娘家,才买回皮脆馅滑又香蛋味的蛋塔。
当时,吃蛋塔的心情是盼望,皆因物以稀为贵
如今,虽然蛋塔满街卖,但是仍然喜欢蛋塔,
除了对妈妈的一份怀念,更添一份亲女关系,
因为这是我和Na Nak 一起烘焙的





蛋挞
可做20个
食谱参考 : 黑妈妈

内馅材料:
白糖  80克
水200克
鸡蛋3粒
生奶(罐头)85克

蛋挞皮材料:
面粉200克
蛋黄粉11克
奶粉11克
糖 14克
鸡蛋 1个
奶油 140克

做法:

1。内馅 :以200克水煮溶白糖,置旁 待冷。把鸡蛋打匀, (不用打到发),最后加入生奶和凉糖水拌匀,过筛即可。

2。挞皮:用手把所有挞皮材料搓匀成团,将团分成20份,取一份铺在蛋挞模型里慢慢按, 要按到薄薄一层,完成20个模子备用。
3。 将做法(1)的内馅倒入铺好挞皮的模子中(约9分满,因为烤好后会下沉一些),放入预热烤箱175度(温度视个人烤箱而定),烤约20-25 分钟。



Egg Tarts
Approximately yield 20pcs



 Filling :
Sugar  80g
Water 200g
Can evaporated milk 85g
Egg 3

Pastry :
Flour 200g
Custard powder 11g
Milk powder1 1g
Sugar 14g
Egg 1
Butter 140g

Method :

1。Filling :Boil the water at low flame to melt the sugar, set aside. Lightly beat the egg, then add in the evaporated milk and cooled syrup, stir well and sieve.

2。Pastry:Knead all the pastry ingredients to form a dough. Divide the dough into 20 portions, then take 1 portion and slowly press it into the mould to form the crust. Do the same for all 20 moulds.
3。Pour the filling (step 1) into the mould with dough until 90 % full (it will subside after baked). Bake in a preheated oven at 175°C for about 20 -25 minutes (temperature may be changed to suit individual's oven)






***** Enjoy *****

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...