蛋塔制作Cantonese Egg Tarts Recipe

slutodomo

http://loistoo.blogspot.com/

Makes about 10-12 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)
約可做 20個份量 (圓形蛋撻模 7cm x 3cm 數目視乎撻皮厚度)

Ingredients of crust:

• 225 gm plain flour
• 125 gm butter
• 55 gm icing sugar
• 1 egg, whisked
• a dash of vanilla extract

撻皮材料：

• 麵粉（plain flour） 225克
• 牛油（奶油 butter）125克
• 糖霜（icing sugar）55克
• 雞蛋（打散成汁） 1隻
• 雲呢拿香油（vanilla extract）少許

Ingredients of custard:

• 3 eggs
• 110 gm caster sugar
• 225 gm hot water
• 85 gm evaporated milk
• 1/2 tsp vanilla extract

蛋汁材料：

• 雞蛋 3隻
• 幼砂糖（caster sugar）110克
• 熱水 225克
• 花奶（evaporated milk）85克
• 雲呢拿香油（vanilla extract）1/2茶匙

  


Method (making crust):

• Placebutter at room temperature until softened. Cream the butter and sugarwith an electric mixer over medium speed until the mixture is smooth,fluffy and light in color.
• Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
• Siftin flour in two batches, scraping down the sides of the bowl betweenadditions with a spatula, and make sure all ingredients combine well.Knead into dough. (see picture)
• Roll out the dough to a 1/2 cmthickness. Cut dough with a cookie cutter that is just a bit smallerthan your tart tin in size. Line dough in the middle of tart tins, oneby one. Lightly press the dough with your thumbs, starting from thebottom then up to the sides. While pressing the dough, turn the tarttin clockwise/anti-clockwise in order to make an even tart shell. Trimaway any excess dough.

撻皮做法：

• 先把牛油置於室溫中待軟化。用電動打蛋器打爛，分兩次加入糖霜用慢速打勻，直至變淺色。
• 分兩次加入打散的蛋汁，慢速打勻。然後加香油拌勻。分兩次篩入麵粉，搓勻成一粉團（見上圖）。
• 將麵團用棍揉開壓平一塊，約半公分薄。用cookie cutter割出比撻殼小一點的麵團。把皮放在撻殼內，用兩隻大拇指壓好撻皮備用。壓的方法：是由撻底開始，一邊壓扁，一邊轉撻殼。然後把麵團輕輕向周圍按壓成厚薄均勻的模樣（見下圖）。（這步驟很好玩呢！好像玩泥膠玩具一樣。所謂功多藝熟，做多幾次就會滿意囉！）

Method (making custard):

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

蛋汁做法：

• 先把砂糖和熱水拌勻，糖完全溶解，備用。
• 雞蛋和花奶打勻，加入糖水，搞至完全混和。
• 用篩過濾蛋汁，隔去蛋汁中的粒粒和泡沫，便成為蛋汁。倒進鋪上撻皮的撻殼內。

Method (baking tarts):

• Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
• Lowerthe heat to 180C. Keep an eye on them. Once you see the custard beingpuffed up a bit, pull the oven door open about 2 to 3 inches. Bake foranother 10 to 15 minutes until the custard is cooked through. Justinsert a toothpick into the custard. If it stands on its own, it’s done.

焗蛋撻方法：

（A）以下是原來食譜，分上下火的焗法：

• 用猛上火，猛下火焗，焗約 3至4分鐘，撻皮有金黃色，蛋汁開始凝結，便改用：收上火，猛下火焗 2分鐘。
• 跟著，改用中度底火焗熟。同時打開爐門繼續焗，待蛋汁脹起便熟。

（B）基絲汀的焗爐（沒分上下火）的焗法：

• 把焗爐預熱至 200度C. 把倒滿蛋汁的撻殼小心放入焗爐的下層。焗約 10至 15分鐘，或直至見到撻皮邊轉金黃色。
• 把焗爐溫度調低至約 180度C，焗至見蛋汁些微脹起，就立刻打開焗爐的門 2至 3吋。焗多 10至 15分鐘，直至熟為止。可以用牙簽插入蛋汁，牙簽可以自己竪立起來，即是熟透。

Notes:

• Placingtarts at the lower rack in oven could cook crusts easily before the eggcustard being heated up too quickly. (My oven will automatically turnon the heater at the bottom when it turns to “bake mode”. It’s betterto check the menu of your own oven and know how your oven is designed.)
• Atthe very last stage, pull the oven door open a few inches. This methodis to avoid custard from being puffed up too high. The custard wouldcollapse once they are cooled down otherwise.

mimica

有这么容易做吗？

好像有点难度。。

有人做过吗？跟外面买的，一样好吃吗？

slutodomo

很容易的蛋塔，最难是火候

piggy697

用oven还是micro oven啊?

幸由子

如果亲眼看制作过程应该容易多。