Hong Kong Style Egg Tarts (Shortcrust Pastry) 港式牛油皮蛋撻

Hong Kong Style Egg Tarts (Shortcrust Pastry) 港式牛油皮蛋撻.
Thin buttery pastry. Smooth creamy filling. A taste of Hong Kong's Cha Chaan Teng (tea restaurants).
皮薄又有牛油味餡靚. 香港茶餐廳風味.

There are two types of egg tarts in Hong Kong: ones with sweet shortcrust pastry and ones with flaky pastry (check out my flaky pastry egg tarts video). The sweet shortcrust pastry version shown in this video eliminates the time consuming process of 'folding and chilling' of the pastry needed for the flaky pastry version. These shortcrust pastry egg tarts are super simple to make. With a bit of effort, you'll have some fabulous looking and super yummy egg tarts with a thin and buttery case that melts in your mouth and a smooth creamy filling to die for. They are every bit as good as the traditional flaky pastry ones.
港式蛋撻分為牛油蛋撻和酥皮蛋撻。今天要跟大家分享的牛油撻皮省去了傳統酥皮蛋撻開酥 '折疊和冷藏酥皮' 的耗時程序，製作上超簡單，薄薄的撻皮很香脆，有點曲奇餅的口感, 配上嫩滑香濃的蛋羹, 入口即化, 毫不遜色於傳統酥皮蛋撻

Ingredients/材料 - makes 8 to 9 egg tarts (做八到九個蛋撻)
Pastry Ingredients/撻皮材料
Plain flour (中筋麵粉) 160g
Soften unsalted butter (軟化無鹽牛油) 100g
Caster sugar (細砂糖) 35g
Small egg (細蛋) 1
Pinch of salt (少許鹽)

Egg Custard Filling Ingredients/蛋漿材料
Large egg (大蛋) 2
Sugar(砂糖) 55g
Hot water (熱水) 100g
Milk(牛奶) 50g
Vanilla extract (雲呢拿香油) 1 teaspoon (1茶匙)

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Видео Hong Kong Style Egg Tarts (Shortcrust Pastry) 港式牛油皮蛋撻 канала UCan2你都得