[ENG CC] 港式雞批, 椰撻, 蛋撻 *附食譜* HK style chicken pie, coconut tart & egg tart * Recipe included *

Correction:
Correction: at 57 second, should mix 1 lb 5 oz (596 g) all purpose flour with 3 oz (85 g) gluten flour
改正：57 秒時，將1磅5安土麵粉和3安士筋粉混合
蛋撻皮食譜 Egg tart paste recipe

牛油 Butter 1 lb，(454 g)
雲呢嗱香精 Vanilla extract 1 tsp
蛋 Egg 1 whole
糖霜 Icing sugar 8 oz (227 g)
麵粉 All purpose flour 1 lb 5 oz (596 g)
筋粉 Gluten flour 3 oz (85 g)

可做各種撻皮及曲奇餅
This recipe is good for making all types of tart paste and shortbread cookies.

椰撻餡料食譜 Coconut tart recipe

水 Water 4 oz (114 g)
糖 Sugar 3 oz (88 g)
無糖椰榕 Unsweetened shredded coconut 4 oz (114 g)
蛋 Egg 1
牛油 Butter 1 TBSP
花奶 Evaporated milk 1 TBSP
發粉 Baking powder 1 tsp
云呢拿香精少許 Little vanilla extract

做法 steps:

水加熱燒開，加糖溶後五分鍾離火.
Heat water until boiled, add sugar, cook for 5 minutes after dissolved, remove from heat.
加椰容攪勻，然後加牛油，搞好後待冷卻
Add unsweetened shredded coconut, stir well. Add butter, stir well, wait until cool down.
加入旦汁，攪勻，加奶，雲呢拿香精及發粉，攪勻，放入雪櫃最少兩小時
Add mixed egg, stir well. Add evaporated milk, stir well. Add vanilla extract and baking powder, stir well. Put the mixture in the fridge for at least 2 hours
預熱焗爐 375 度, 焗至金黃
Preheat oven 375 F, bake until golden brown.

蛋汁食譜 Egg filling recipe

糖水做法 sugar water. 水 Water 8 oz (227 g)
沙糖 Sugar 4 oz (114 g)

煮沸糖水，冷卻後取出 8 oz 糖水，然後加入以下材料：
Boil sugar water and wait until completely cooled down, add following ingredients:

蛋 Egg 4 oz (114 g)
花奶 Evaporated milk 1 oz (14 g)
云呢拿香精少許 Little vanilla extract

混合後用篩隔好
Use strainer to remove the solid contents from the egg filling

雞批餡料做法：chicken pie filling recipe:

半個切碎洋蔥 Onion - finely cut Half
雞肶肉 3 隻切粒 Chicken leg meat pieces 3 whole legs
1 茶匙蒜蓉粉 Garlic powder 1 tsp
4 湯匙青豆 Green beans 4 TBSP
6 湯匙粟米 Sweet corns 6 TBSP
忌廉磨菇湯1鑵 Cream and mushroom soup 1 can
3 湯匙麵粉 All purpose flour 2 TBSP

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Видео [ENG CC] 港式雞批, 椰撻, 蛋撻 *附食譜* HK style chicken pie, coconut tart & egg tart * Recipe included * канала Cooking With Rainbow