如何整蛋撻？

蛋撻



材料：

糖 120 g

熱水 200 g

開水 180 g

蛋 4隻

花奶 70 g

雲呢拿香油 少量

甜撻皮一份



甜撻皮材料:

室溫牛油 200 g

糖粉 80 g

雲呢拿香油 1/4茶匙

蛋 1隻

麵粉 420 g

奶粉 1湯匙



甜撻皮做法:

甜撻皮

1.將牛油、糖粉及香油混合攪拌，加入蛋後打至光滑。

2.加入麵粉及奶粉攪拌。

3.壓入蛋撻模中，用叉在底剌出幾個小孔子。



蛋撻做法:

1.先用熱水溶解砂糖，並加入開水令水變涼。

2.將蛋打勻，加入糖水中。

3.加入花奶及香油攪勻，用篩過濾，使餡汁更細滑。

4.把撻水倒滿撻皮之內，入爐以180'c焗30分鐘或至蛋汁熟透。

**蛋汁會在焗時蒸發了少量，因此倒入時要預多少少

**不須減糖

Egg tarts



Material:

120 g of sugar

200 g of hot water

180 g of water

4 eggs

Nelson spent 70 g

Sesame oil with a small amount of clouds?

A sweet tart Paper



Sweet tart Paper material:

200 g butter at room temperature

Tangfen 80 g

Cloud then with sesame oil 1 / 4 teaspoon

1 egg

420 g flour

1 tablespoon milk



Sweet tart Paper practices:

Sweet tart Paper

1. Will be butter, sesame oil mixture and stir Tangfen, after adding eggs to a smooth.

2. Adding flour and milk powder mixing.

3. Indentation-egg tarts, with fork in several small Lachu the end of Confucius.



Egg tarts practices:

1. With hot water to dissolve sugar and add water to water Bianliang.

2. Egg fight will be absorbed, to join in the syrup.

3. Accession to spend Jiaoyun milk and sesame oil, and filter screen, filling more juice Xihua.

4. Daoman tart to tart water within the skin, into the furnace to 180 'c baked for 30 minutes or to Danzhishutou.

** Danzhi when baked in a small amount of evaporation, into how much less time to pre -

** Do not need to cut sugar

2008-04-27 12:47:44 補充：
希望可以幫到您！

Egg tarts

圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/6/68/HK_Food_Hot_n_Fresh_Egg_Tart.JPG/200px-HK_Food_Hot_n_Fresh_Egg_Tart.JPG

Ingredients:




1 cup confectioners' sugar

3 cups all-purpose flour

1 cup butter

1 egg, beaten

1 dash vanilla extract

2/3 cup white sugar

1 1/2 cups water

9 eggs, beaten

1 dash vanilla extract

1 cup canned evaporated milk

Method:




In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Note：Whole milk will work as a substitute for evaporated milk.