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【外傭好煮意】港式蛋撻 Hong Kong Style Egg Custard Tart

By 靚太Club 食譜 418份
18135 Views
預備
---分鐘
烹調
1小時
總共
0.5小時
難度
份量
3-4人
特色
小食
材料

撻皮(5cm, 24個)

低筋麵粉 225克

室溫牛油 135克

砂糖 65克

雞蛋 36克

鹽 1克

 

Ingredients for sugar dough (makes 24 x 5cm tarts)

225g cake flour

135g butter, room temperature

65g sugar

36g egg, slightly beaten

1g salt

 

 

蛋漿

雞蛋 2隻

砂糖 65克

熱水 150克

花奶 60克

雲呢拿香油 1/3茶匙

 

Ingredients for the egg custard

2 eggs

65g sugar

150g hot water

60g evaporated milk

1/3 teaspoon vanilla extract

 

我自己一向十分喜愛吃酥皮蛋撻,但對牛油撻底感覺一般,直至有位甜品高手教了我做這款甜撻皮後,我才對牛油撻底完全改觀。

I love egg tarts, especially puff pastry ones! However, the dough ones were not exactly my cup of tea-until a pastry chef taught me how to make them with this sugar dough recipe!

做法

1. 先做撻皮: 用電動打蛋器攪拌牛油至軟滑,再慢慢加入砂糖及鹽, 用慢速打發至淺黃色。

2. 雞蛋打勻。在牛油中逐少加入蛋汁,以慢速拌勻。

3. 篩入麵粉,然後用手快速糅合成粉團。包上保鮮紙,然後放進冰格冷凍20 分鐘。把焗爐預熱至200℃。

4. 開始做蛋漿。先把砂糖和熱水拌勻至糖完全溶解,放涼備用。

5. 把雞蛋、雲呢拿香油和花奶拌勻,倒入已冷卻的糖水混合。用篩過濾蛋漿待用。

6. 取出麵團用擀麵棍擀平,再用5cm曲奇切模切成小份,逐一放進撻模內,按平。你也可以逐之用手掰取一小塊麵團,放到撻模內,然後用雙手的拇指將麵團按平。

7. 將蛋漿倒進撻模內。

8. 將撻模放到焗爐下層,以200℃焗約10-15分鐘至撻皮成金黃色。放在下層可令蛋撻底部更容易焗熟,又不會令蛋漿受熱過多。

9. 把爐溫調低至180℃,繼續焗(約5-10分鐘)至蛋撻表面輕微鼓起,即可將焗爐門打開 2-3吋。再焗10-15分鐘,直至蛋漿全熟。出爐時將牙籤插入蛋撻中,如牙籤可保持竪立即代表已熟。

 

1. Firstly prepare the sugar dough: beat the butter with an electric mixer until smooth. Then add in sugar and salt and beat on a low speed until pale yellow.

2. Slowly add eggs into the butter bit by bit, mixing on a low speed.

3. Sift in the flour. Then form the dough with your hands and wrap it in cling wrap. Freeze for 20 minutes. Preheat the oven to 200℃.

4. Start preparing the egg custard mixture. Mix sugar with hot water until dissolved. Set aside and let cool.

5. Mix eggs with evaporated milk and vanilla extract. Then stir the egg mixture into sugar mixture from step (4). Be sure that the sugar mixture has cooled down completely before pouring in the egg mixture. Strain the mixture and set aside.

6. Roll out the dough and cut out 24 discs with a 5cm cookie cutter. Press the discs into the tart tins. Or you can skip rolling out the dough but use your fingers to pinch off small pieces of dough instead and pat them into the tart tins.

7. Pour the egg custard mixture into the tart tins.

8. Place the tarts on the lower rack of the oven and bake at 200℃ for 10-15 minutes until slightly browned. Baking on the lower rack will allow the crust to set more easily without overcooking the egg custard.

9. Lower the oven temperature to 180℃ and continue to bake for another 5-10 minutes until the egg custard slightly puffs up. Prop open the oven door about 2-3 inches and bake for another 10-15 minutes until the egg custard is fully set. Insert a toothpick into the custard, if it stands on its own then the tart is done.

 

 

小貼士:

1. 撻皮用不完可放進冰格保存,最多個放1 個月。

2. 在蛋撻表面輕微鼓起時打開焗爐,可避免蛋汁上升得太快太高,出爐時表面就不會下陷太多,外觀更好看。

3. 如在撻面灑上砂糖或糖霜,再用火槍噴焦,即成葡撻。若放上燕窩,便成燕窩蛋撻。

4. 每個焗爐的設計和火力皆不同,要做得成功的話就要按自己焗爐的特性調校時間和溫度。

 

1. The dough can be stored up to 1 month in the freezer.

2. Opening the oven door when the egg custard slightly puffs up will help lower the heat and prevent the custard from rising too soon and too high when baking, as well as sinking too much when cooling down.

3. To have a Portuguese style egg custard tart, simply sprinkle sugar or icing sugar on the surface of the tarts and caramelize them with a blow torch. You may vary the recipe by topping the custard with bird's nest to make "Bird's Nest Egg Custard Tart".

4. Remember to adjust the heat and baking time according to your individual oven to ensure the best result of the recipe.

 

 

食譜出處:

《外傭入廚手記:星級菜自家煮》

作者:Bonnie 玻璃朱

出版社:香港青馬文化事業出版有限公司

 

感謝香港青馬文化事業出版有限公司授權提供食譜。

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