Wednesday, 12 August 2015

迷你班兰蛋挞(Mini Pandan Egg Tarts)



最近,几轮的凉风密雨,我家的班兰叶如雨后春笋,茂密横生。
看着就不能耐,随即修斩了数丛,搅拌成汁,好做糕点。
今天就随缘先来个迷你班兰蛋挞好了。


还是用回黑妈妈的挞皮,只是为了搭上小拇指的列车,
把白糖换成了黄糖,还是一样的香酥可口。







蛋挞
约做40个

内馅材料:
白糖  60克
浓缩班兰液70克
生奶(罐头)125克
鸡蛋 2粒

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

做法:

1。内馅 :将班兰液小火煮溶黄糖,置旁 待冷。把鸡蛋打匀, (不用打到发),然后加入生奶和凉班兰糖水拌匀,过筛即可。

2。挞皮:用手把所有挞皮材料搓匀成团,将团分成40份(每份约12克),取一份铺在迷你蛋挞模型里慢慢按, 要按到薄薄一层,完成40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。

小小分享 : 
因为之前做烘焙,有剩余的三香叶(斑斓,香茅,疯柑)煮水,我一并用来搅拌班兰汁,个人觉得,有影响到班兰内馅。不但没有苦涩之味,还有股芳香的美味。

Egg Tarts
yield 40pcs

Filling :
Sugar  60g
Concentrate pandan juice 70g
Can evaporated milk 125g
Egg 2
Pastry :
Flour 200g
Custard powder 11g
Milk powder1 1g
Brown sugar 14g
Egg 1
Butter 140g

Method :

1。Filling :Melt the sugar with pandan juice at low flame, set aside. Lightly beat the egg, then add in the evaporated milk and cooled pandan syrup, stir well and sieve.

2。Pastry:Knead all the pastry ingredients to form a dough. Divide the dough into 40 portions(about 12g each), 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)

Tips :
I used 3 type fragrant leaves( pandan, kaffir lime,lemon grass) water to blend the pandan juice.  It helps to eliminate the bitterness of the pandan egg filling and the egg tart is more aromatic.




班兰蛋液的内馅,很香!很香!
或许因为我用了三款(班兰,疯柑,香茅)香叶煮水,来搅拌班兰汁的关系吧,
下一张贴子就会分享这三香叶水用来做啥料理,
或许聪明的你已经猜到了,下张贴,自有分晓咯,哈。。。。













***** Enjoy !*****


This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted by Jess from Bakericious.


This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).

12 comments:

  1. 好想尝尝这个三香叶水的蛋挞,我可以打包半打吗?

    ReplyDelete
  2. 真的是很香很香的班兰香味, 丫头一上车就问道, 什么东西这么香的, 哈哈哈!
    除了得到你的支持之外, 还能尝到你亲手做的小点心,感恩呀!

    ReplyDelete
  3. 我要吃这个!!!!迷你的小小一个
    我可以一口气吃好多个呢~~

    ReplyDelete
  4. 滑溜溜的班兰内馅, 我也想尝尝三香叶水的班兰蛋挞。

    ReplyDelete
  5. 哇,做了40粒那么多呀!那我肯定分得很多咯!呵呵!

    ReplyDelete
  6. 啊?zomok没有分给我,我不要跟你好了啦!

    ReplyDelete
  7. 哇!滑溜溜哦!在上面划冰蛮不错滴。。

    ReplyDelete
  8. The custard is so silky smooth ... love these pandan fragrance yummy egg tarts ^-^!

    ReplyDelete
  9. Aunty Young, got spare one for me or not? lol

    ReplyDelete
  10. Aunty Young, very pretty egg tarts!

    ReplyDelete

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