[Eng-Recipe] How to make Egg Tarts (蛋撻)

8個高2.5cmx濶7.5cm模
撻皮材料及份量:無鹽牛油(unsalted butter)70g、糖粉(icing sugar)30g、蛋(egg)20g、低筋粉(cake flour/soft flour/weak flour/low protein flour)120g。
蛋漿材量及份量:全蛋(egg)2隻、牛奶(milk)120g、糖(sugar)50g、熱水(hot water)50g。
做法:牛油放軟加入糖粉用電動打蛋器打至呈淡色,分次加入蛋液打勻後篩入低筋粉,以膠刮拌成粉糰,用保鮮紙包好放雪櫃雪至硬身。取出分割等份後,按入已薄薄掃上一層牛油之撻模中做型,撻皮中輕輕刺些小孔,放回雪櫃雪片刻。
熱水加糖拌至糖溶化,加入牛奶及蛋攪勻隔渣,倒入已雪片刻的撻底中。放入已預熱之焗爐中,先以190°c焗8-10分鐘,後轉180°c焗10-15分鐘完成。取出待微凉才脫模。
You will need 8 2.5cm X 7.5cm moulds
Base ingredients: Unsalted butter 70g, Sugar 30g, Egg 20g, Cake flour / soft flour / weak flour / low protein flour 120g.
Egg filling ingredients: 2 eggs, milk 120g, sugar 50g and hot water 50g.
Instructions for the base: Beat the butter then add in the sugar and mix until they become a light colour, slowly add the egg and beat together. After they are mixed together sieve the flour in the bowl and mix together into dough. Wrap the dough and refrigerate until it has hardened.
Filling instructions: Melt the sugar in the boiling water and add the egg in the bowl then beat it together, finally add the milk and mix well. Use a sieve to get rid of lumpy bit in the filling.
Split the dough in to 8 small balls and press them into the moulds, you can use a fork and poke holes at the base to help the tarts release air when cooking. Refrigerate the tart moulds so they harden after that you can pour the filling into the moulds, at 190°c bake for 8-10 minutes then 180°c bake for 10-15 minutes. Wait for them to cool and they are ready to eat.

Видео [Eng-Recipe] How to make Egg Tarts (蛋撻) канала SiuKitchen